Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(2249 ratings)

Prep: 15 mins Cook: 45 mins


Cuts into 10 slices

It's difficult not to demolish this classic by Tana Ramsay in just one sitting, so why not make two at once?

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal399
  • fat21g
  • saturates13g
  • carbs50g
  • sugars33g
  • fibre1g
  • protein5g
  • salt0.3g
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  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 225g self-raising flour
  • finely grated zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

For the drizzle topping

  • juice 1½ lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 85g caster sugar


  1. Heat oven to 180C/fan 160C/gas 4.

  2. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through.

  3. Sift in 225g self-raising flour, then add the finely grated zest of 1 lemon and mix until well combined.

  4. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

  5. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

  6. While the cake is cooling in its tin, mix together the juice of 1 ½ lemons and 85g caster sugar to make the drizzle.

  7. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

  8. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

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Comments, questions and tips

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amanda sparks's picture
amanda sparks
3rd Aug, 2020
Yummy & easy to make
29th Jul, 2020
This one of the easiest and tastiest cakes to make! I half all quantities and it makes a smaller loaf which is just right for the two of us.
Lorna Pepper's picture
Lorna Pepper
27th Jul, 2020
Delicious and so easy to make.
Rosieisawesome3's picture
26th Jul, 2020
Amazing recipe! Tried it the first time today and I think it's one of the best cakes I've ever made. Would recommend to anyone!! So light and moist. A huge success with everyone in my house!!
23rd Jul, 2020
Made this for the first time today and it turned out brilliant! I used 4 medium size eggs as wasn't sure of the size. Really nice light sponge. Definitely will be baking this again!
Sean Blackmore's picture
Sean Blackmore
22nd Jul, 2020
Very tasty cake, it didn't specify what sized eggs to use however, so I used 4 large eggs. It tastes lovely, but I think if I was to try it again, I'd use 3 large eggs instead.
annierosie's picture
16th Jul, 2020
Exceptional cake, I read the comments before baking and added the zest of 2 lemons plus juice of 1/2 a lemon to the batter. I divided the batter between 2 tins and cooked at 160 degrees for 50 minutes. Perfect result, beautifully raised cakes, cooked all through and a very light sponge that tasted like lemon Madeira cake. For the drizzle I used juice of 2 1/2 lemons with the amount of sugar stated in the recipe and poured half over each sponge as soon as they came out of the oven. It wasn't overly sweet. I let the sugar dissolve in the lemon juice whilst the cakes baked, I didn't have a crunchy topping but I'm not keen on icing so it was perfect for me. I'll definitely make again.
4th Jul, 2020
Wow! So delicious! The cooking time is a bit fiddly though.
Subah Akhtar's picture
Subah Akhtar
30th Jun, 2020
I always use this recipe and it comes out lovely, made it this morning for friends. I ended up changing bits as there is a lot of batter. I do use two (2lb) loaf tins rather than one, and get two decent sized loaf cakes. With the glaze, I use two lemons and 140g of caster sugar, and it covers both really well. Also, I add the juice of one lemon in the mix and the zest of two lemons , as I like it quite lemony and it makes it less sweeter too. Plus add a teaspoon of baking powder, even though it uses self raising flour.
Olivia Taylor's picture
Olivia Taylor
27th Jun, 2020
I tried this for the first time today and I’m sad to say I’m very disappointed. When mixing together I did notice there was a lot of batter but didn’t think anything about it. I checked on it 25 mins into the time and a lot of the batter was now on the bottom of the oven!! So much of the batter was still in the tin so I wasn’t too fussed but I thought it would then be hard to try and put the icing on top when it was done. After the allocated time I took it out to check if it was done but it was still so runny even though it was really golden. I put it in for more time and it was okay. I would ideally put it in 2 tins and have two smaller cakes or use a different recipe all together.


23rd Jul, 2020
I am wanting to make this gluten free, do I just swap the flour to GF flour? Is there a need for xanthan? Thanks
22nd Jul, 2020
Can I freeze this?
lulu_grimes's picture
26th Jul, 2020
Hi, Yes you can. Lulu
Chloe Chapman's picture
Chloe Chapman
5th Jul, 2020
I made this recipe and the cake came out great. But the drizzle didn’t look like the one in the picture.. was wondering whether it should be icing sugar used for the drizzle rather than caster sugar? The one in the picture looks like it has an icing glaze on it but mine doesn’t!
lulu_grimes's picture
6th Jul, 2020
Hi Chloe, The drizzle should get whiter and more opaque as it dries and sets. It's possible that your lemons were very juicy and the icing you made was less sugary. You could add a little icing sugar as well next time you make the cake, you need the caster sugar for a bit of crunch though. I hope this help, Lulu
31st May, 2020
Hi, my cake cracked along the top, do you know why?
lulu_grimes's picture
7th Jun, 2020
Hi, Your oven might be running a bit hot, do you have an oven thermometer you can test it with? Does this happen with other cakes? Lulu
18th May, 2020
Hello , I am new to baking so a bit confused on the drizzle bit- does the cake have to be completely cool when you put the drizzle on and do you keep it in the tin when you do so ? Thank you :)
Sweetschaos's picture
8th Apr, 2020
Hi can you swap lemons for lemon juice? If so do you know what measurement please, with present times just trying to use ingredients I have, thankyou.
Esther_Deputyfoodeditor's picture
8th Apr, 2020
Hi, Esther from the food team here! If you mean long life lemon juice then yes! Id recommend using 2 tbsp in the icing but just leave out the zest from the cake don't try replacing it with juice. Thanks for your question!


16th Mar, 2020
This is similar to a pound cake recipe. And in the way you can add 3 tablespoons of milk and some extra lemon juice to a pound cake, I did exactly that with this cake. I used self raising flour but since moving to France, the self raising flour has less raising agents so I gave it a boost with an extra half teaspoon of baking powder. I used a 9x21 loaf tin in silicon and had to cover with foil toward the end to ensure the last part baked properly.
Hazman 1819's picture
Hazman 1819
24th Mar, 2020
Yes, you can make it fit in one piece of paper.
Rebecca Adams's picture
Rebecca Adams
16th Jan, 2020
Just a tip for people reading comments about overflowing and it being too eggy. You need a 2lb loaf tin and I once made the mistake of using plain flour and that is why it tastes eggy!! Made it with self raising numerous times and it is amazing!!!
Júlia Láng's picture
Júlia Láng
4th Sep, 2019
the recommended tin size is WAY too small. half the dough oozed out. either use larger tin, or half the measurements, or bake in 2 tins
Hannah Brindley's picture
Hannah Brindley
17th Aug, 2019
Following some of the comments I read (I am not a Baker at all) I used close to 3 large eggs, (I can't stand eggy cakes!) a tsp of vanilla extract and the juice of one lemon which I added to the mixture. I also used stork instead of unsalted butter. Instead of a large cake the mixture fitted 12 muffin cases perfectly, which is great for the kids! They loved them.!
4th Aug, 2019
I used 3 medium eggs, 2 tablespoons of milk, zest of 2 lemons and the juice of half a lemon (which is ideal when you need the juice of 1.5 lemons for the drizzle). The cake is deliciously moist and lemony.
Teresa Smith
17th Apr, 2019
I had to tweak a few things to make this work: - use a 30cm x 9cm x 9cm Loaf pan (Kaiser does a good one) - reduce to 3 medium eggs - add zest of 2 lemons instead of 1 - add 2 capfuls of vanilla extract for a richer taste Also cook time might be slightly longer but not by much.
1 to 3's picture
1 to 3
11th Apr, 2019
Needs a bit more lemon flavor
KookieKat72's picture
12th Feb, 2019
This is a great tasting recipe and not too dry but I did find that it was only cooking on the outside and not in the inside so I had to cover it in tin foil and put it in for another 10 minutes. I also added in 2 lemon zest and 1 juice instead of just 1 zest because I felt as though there wouldn’t of been enough lemon flavour.
Jennifer Roberts's picture
Jennifer Roberts
2nd Nov, 2018
As others have mentioned, use 3 eggs and a longer cooking time. Otherwise great. I topped mine with a lemon cream cheese icing.


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