Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(2215 ratings)

Prep: 15 mins Cook: 45 mins

Easy

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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Ingredients

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs
    Eggs

    Egg

    egg

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

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

    Lemon

    le-mon

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

For the drizzle topping

  • juice 1½ lemons
    Lemon

    Lemon

    le-mon

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

  • 85g caster sugar

Method

  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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Lomastha
5th Jun, 2020
5.05
Delicious and very quick to make. I up the amount of lemon zest (normally 2 lemons) and use demerara sugar for the glaze to give it a nice crunch.
stesar
4th Jun, 2020
5.05
I added blueberrys to mine and it was really yummy with the lemon
gina245
31st May, 2020
5.05
This came was beautiful, light and lemony. I added extra zest and more lemon juice, it cooked in one hour. Very popular!
Eilidh Beattie's picture
Eilidh Beattie
30th May, 2020
5.05
Amazing cake. Turns out just like the picture would highly recomend.
Abi Johnston's picture
Abi Johnston
28th May, 2020
5.05
Amazing cake. Turns out like the picture says. I highly recommend this cake for you to try at home.
Biddlybong
28th May, 2020
4.05
Delish, made in 2lb tin for 50 mins. I cut the sugar to 125g for the cake and 40g for the glaze. Who needs that much sugar in their lives? I don't think it affected the taste, in fact it was very lemony, everyone enjoyed it.
Tunmi Williams-Falokun's picture
Tunmi Williams-...
27th May, 2020
1.05
It’s all wrong, there isn’t nearly enough lemon, it’s a plain sponge. The icing clearly won’t work. Don’t believe the hype, I’m writing this case off unfortunately
katierebekah's picture
katierebekah
25th May, 2020
4.05
My go-to lemon drizzle recipe! I always add extra lemon zest (3 lemons) to the cake mixture and split equally into two loaf tins. I also recommend adding a spoonful of the flour with each egg to reduce the chances of the mixture curdling/splitting. Takes about 50 minutes to bake at 160 Fan. I also double the ingredients for the drizzle so each loaf gets a good coating then leave to cool completely before eating to get a nice crunchy top.
kroyal1
23rd May, 2020
4.05
Read these reviews while the cake was baking and panicked a bit, but mine turned out great and tastes delicious! I used a larger loaf tin (I believe 2lb) as that's all I had but it turned out to be the perfect size. For the cake I used a mixture of salted and unsalted butter and plain flour instead of self raising plus three level teaspoons of baking powder. It was nowhere near baked at 45 minutes and I ended up leaving it in the oven for a total of 75 minutes (I think 70 would have been sufficient though). Topped it as per the recipe and then also drizzled some glace icing over once cool.
Lauren O'Shea's picture
Lauren O'Shea
22nd May, 2020
1.05
What a waste of good ingredients. Be warned - the tin size stated in the recipe is Too small your cake will spill & sink in the middle. I had a gut feeling it was too small when I poured my mix in to it but the recipe had such good ratings I trusted it. You need to use a bigger tin or split the mix in 2.

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goodfoodteam's picture
goodfoodteam
22nd Sep, 2019
Thanks for your question. Yes, a 2lb tin is suitable. If the dimensions are slightly different, it's worth keeping an eye on the cake towards the end of cooking time to ensure it's not overcooked.
Janet Palmer's picture
Janet Palmer
20th May, 2019
Unfortunately my cake burnt on top whilst not cooked in the middle after only 30 minutes.I followed recipe to the letter so why ????
goodfoodteam's picture
goodfoodteam
20th May, 2019
We're sorry to hear this. It sounds like your oven is too hot or is it possible the grill was on?
lauren28052007's picture
lauren28052007
11th Mar, 2019
Can I use this recipe to make lemon drizzle cupcakes? And how many would it make? Thanks
goodfoodteam's picture
goodfoodteam
12th Mar, 2019
Thanks for your question. You can use this recipe, although we can't give exact quantities and timings without testing. We'd suggest 14 - 16 cupcakes and cooking for around 20 mins or until springy to the touch. Alternatively you could make the following without poppyseeds and add a drizzle instead of icing: https://www.bbcgoodfood.com/recipes/470636/lemon-and-poppyseed-cupcakes
pyoga
24th Jan, 2019
how to print
goodfoodteam's picture
goodfoodteam
25th Jan, 2019
Thanks for your question. There's a print button under the image at the top of the recipe.
lauraecampbell
16th Mar, 2018
Do you freeze this with the drizzle already on? Or make the drizzle once defrosted? Thanks
goodfoodteam's picture
goodfoodteam
19th Mar, 2018
Thanks for your question. You can freeze the completed cake.
MrsSmudgeRM
29th Aug, 2017
Hi! I tried this recipe as my first time baking (well, first in a very long time!) and I do love lemon drizzle cake. I followed the recipe to the letter, and while it tastes great, it did sink in the middle which is annoying! I used a loaf tin... Can anyone tell me why this happened, or what I did wrong please? Thanks!

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Farah Corrigan's picture
Farah Corrigan
28th May, 2018
i love this recipe, i turned out so well, maybe slightly eggy to me, but no-one really noticed . there were a couple of things that i did differently though, so i used the juice of 1/4 of a lemon as well as the zest in the actual mixture as i thought it was looking a bit too sturdy. then when baking i added some caster sugar onto the top to make it crisp and also put some baking paper over the top so it wouldn't crust too much that the drizzle wouldn't go in. for the drizzle, i simply juiced 1 lemon and added some icing sugar (purely for taste) then i poured 1/2 of it on the cake, then i added some more sugar so the top would be much sweeter and there would be a nice glaze. it turned out so well! hope this helped
Ili0967
27th Aug, 2017
5.05
If you want to make more than one, only double the recipie. I tried trippling it but the mixture was too thin and the cakes did not cook properly. Also I foumd that if you use the Base recipie, you can add other flavourings instead of lemon. I like to use salted caramel and chocolate
Nini47
29th Jun, 2017
Great recipe. I agree with others, the tin size is too small, I went two loaf tin sizes up to accommodate all the mixture. It did take about 20 minutes longer than recommended. I also used the the "all in one" method and it worked out beautifully. Will definitely make it again.
sarahjo33
2nd Oct, 2016
5.05
A lovely recipe, came out perfect. When the cake had cooled I cut in half and spread a layer of lemon curd and a layer of lemons butter icing and sandwiched back together. Everyone who had a slice came back for another. I also used the rind of 2 lemons in the cake which gave a more powerful flavour. A winner in our house
ciao
24th Jul, 2016
5.05
Overspill? Try oven bottom liner sheet couple of pounds from b and m . It cleans much more easily than oven bottom.
ciao
24th Jul, 2016
5.05
Made this 3 times now. Today I've added dessicated coconut and also coconut essence (lake land's is lovely) to the mixture. Also try using icing sugar on top instead of castor. I also fin this takes much longer to cook - 1 to 1 and a half hours.
Rkepinska
27th Jun, 2016
5.05
Oh and grate two lemon rinds into the mix not one.
Rkepinska
27th Jun, 2016
5.05
Change fan oven temp to 140 and bake for 1hr 10mins plus swap caster sugar for granulated sugar for the topping glaze thing.
vembley
31st Jan, 2016
Use a large tin. I made this cake for the second time, and forgot that the tin is too small. Whilst it it lovely, the dimension of the tin are clearly wrong. Perhaps they should be inches not centimetres? The cake is lovely, but I would recommend checking the cake 10 or 15 minutes before the end as you may want to cover it in foil to stop the top browning too much. Even though I used a larger tin, the cake rose well over the top which then makes it tricky to pour the lemon and sugar mix over to. Lovely recipe, just needs to be in a bigger tin!
dazhuntley's picture
dazhuntley
22nd Jan, 2016
My advice, for what it's worth; Use LARGE eggs. For the drizzle, do 3 lemons with 120g sugar, punch 2 dozen holes deep into the cake with your skewer. Don't focus on the 'topping' focus on getting as much of that juice down the holes as possible. The topping comes from what won't go down. Moist, juicy, heavenly cake every time.

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