Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(2212 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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1st Aug, 2008
I dont bake very much and when I do it is usually a disaster! - Not this cake, it was fabulous, I made it with my little boy and everyone in our family loved it - will definitely make again. I added zest of two lemons.
23rd Jul, 2008
My first time at making lemon drizzle cake, I added extra lemon juice it was totally amazing. I'm now thinking about buying Tana latest book!
23rd Jul, 2008
Why did it collapse in the centre within two minutes of taking it out of the oven ? Maybe it didn't like being taken out for testing ? I followed the recipe, though I only had large eggs so used three instead of four, and tested it after 50 minutes with a skewer. It wasn't cooked so I gave it another 5 mins. Tried again, needed another 5 mins. Skewer was clean this time. The taste was excellent, but the appearance was such a disaster, I had to eat it all (well, most) myself before anyone else saw it ! I'll definately try again, but I really do need to know where I went wrong first.
23rd Jul, 2008
Is the size of the loaf tin really necessary? Because I haven't yet tried to get one but I was just thinking, will I not be able to follow the recipe properly if I get a different size? Does anyone know where I can get this size from? Thanks.
14th Jul, 2008
lovely! Am going to try making this as muffin-sized individual cakes and add poppy seeds - could be interesting!
14th Jul, 2008
also added zest from 2 lemons
14th Jul, 2008
as a complete disaster at baking cakes I have to say i would consider this my best effort yet, there is hope for me yet ! thankyou
13th Jul, 2008
I love this recipe! I have made a few cakes for older family members for presents and always recieved brillaint feedback. Its really yummy!
12th Jul, 2008
Used 2 lemons perfect!
11th Jul, 2008
Made this cake after 2 of the girls at work kept raving about it and I must say I think I'm hooked!! So incredibly easy and tasty. My topping didn't look exactly like the picture but I preferred it without such a thick crust I think. Used 2 lemons as my son is very into lemony things. This will become a regular on my baking days


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