Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(1831 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 fruits…

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 fruits…

  • 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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bella_procktor
22nd May, 2019
5.05
Excellent, very moist, lemony and easy to make.
headland13
16th May, 2019
5.05
Easy to make & tastes fantastic - what's not to love.
Andy Nash's picture
Andy Nash
14th May, 2019
I've never baked before and followed the recipe exactly and it came out great, even made another and gave it to friends who all agreed it was lovely. Only one thing that varied and that was the time which 20-25 minutes longer
CarrieTEM
27th Apr, 2019
1.05
I'm sad to say that I had one bite of this cake and I did not like it one bit. I have tried lots of cakes but I have never tasted one as bad. All I could taste were eggs, no matter how much lemon I added to try to disguise the flavour. Very disappointing.
Janice Andrew's picture
Janice Andrew
26th Apr, 2019
8 x 21 cm ?? This has got to be a misprint ? I've never seen a loaf tin 8cm in width. Or does it mean depth ? Please clarify, before I buy any ingredients !!
Nicola Howard
24th Apr, 2019
5.05
Was very worried about making this due to a lot of people commenting on it being too eggy and a divided view of whether it made 1 or 2 cakes. I prepared 2 cake tins just in case and I made 1 cake! It definitely needs more cooking that it suggests, I think mine took about 1hr10mins and it had started to brown a lot on the top so I covered it with tin foil on the top so it didn’t burn. I also added more lemon juice to the drizzle and added a decorative drizzle of lemon juice and icing sugar.
tillington
14th Apr, 2019
5.05
I had no problem with this cake and took it into 'work' and everyone enjoyed it!
Mekkr
7th Apr, 2019
1.05
Came out really eggy, went in the bin.
Elliefg
3rd Apr, 2019
3.05
Delicious cake, but takes far far longer than stated to cook. Around 80-90 mins instead of the stated 45-50. Also could do with adding some extra lemon zest to the mix.
Mrswes
15th Mar, 2019
The recipe isn't for two cakes, it just says "why not make two at once". It definitely fills the tin but it didn't overflow and certainly needs 50mins cooking time. I also think it would probably only serve 8 people, not 10 - unless you're really stingy

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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!
goodfoodteam's picture
goodfoodteam
6th Sep, 2017
Thanks for your question. Sorry to hear the cake sank in the middle. There are a number of reasons why this might have happened. The oven door was opened before the cake had time to set; the cake didn't go in the oven as soon as the mixture was ready; or too much raising agent was used. Hope this helps in future.
Laura.bancrof
1st May, 2017
If I was to make this for someone who is allergic to eggs, what would be a good alternative?
goodfoodteam's picture
goodfoodteam
5th May, 2017
Hi Laura, We haven't tried this using an egg replacement. There is one available from health food shops called Orgran No Egg which you could try. Alternatively use a recipe that was written with no eggs in mind, like one of these vegan bakes from our collection: https://www.bbcgoodfood.com/recipes/collection/vegan-dessert
tidysue
20th Apr, 2017
How do you get the cake to look like the one in the photo? Is it turned upside down after cooking to get the flat top or is there a way to cook it with a flat top? My top always turns into a mound and the drizzle runs off it, you can barely notice the drizzle on top unlike the cake in the photo above.
goodfoodteam's picture
goodfoodteam
26th Apr, 2017
Thanks for your message. There are a few reasons a cake can peak in the middle: too much raising agent has been used, the cake tin was too small or the oven temperature too high. Hope that helps!
Shaz932
6th Mar, 2017
Should it be 4 large eggs or 4 medium eggs?
goodfoodteam's picture
goodfoodteam
10th Mar, 2017
Thank you for your question. We would suggest using 4 large eggs.
Val46
17th Oct, 2016
My lemon cakes (and other loaf cakes!) always seem to end up with a "crack" down the centre, and around the edge is always done first, but the centre takes longer, where am I going wrong please? Too much liquid?
goodfoodteam's picture
goodfoodteam
31st Oct, 2016
Thanks for your question. It sounds like your cake tin is a bit too small. If the cake is significantly peaked it'll be much higher in the middle and will therefore take longer to cook than the outer edges. Hope that gets to the bottom of it. If not, take a look at our Top 10 cake problems fixed article for more advice.

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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.
alexandervchan
22nd Nov, 2015
Delicious, just use a bigger tin...
Hilarygypsy
26th Sep, 2015
Delicious every time - really soak the cake with drizzle, made with granulated for extra crunch! I make a separate topping with icing sugar and more lemon juice, mixed to a thick pouring consistency to spread over cake when cool, on a rack, and allow to gently pour down sides. Have also mixed lemon juice with lime juice. First cake to go at the Macmillan coffee morning!
Pumpkineater84
25th Aug, 2015
Ignore my last tip just tried and its gorgeous only thing I would do differently next time I would make another 1/3 of the drizzle topping and make holes ever so slightly larger so drizzle distributes deeper into the cake this is really good recipe

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