Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(2129 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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2nd Jun, 2008
Really nice recipe although I think the drizzle may have been too moist as it failed to set properly. It was still delicious though, and I just didn't tell anyone how it was really supposed to look! :)
31st May, 2008
Made it for my sons 2nd birthday and decorated it with candles. It was gone in no time! Used two lemons for the drizzle, everybody loved it. I did not tell them I hardly bake...
30th May, 2008
Made this for all my work collegues and it lasted till first break before it was demolished!!! Nothing but crumbs left!!! I recommend using the zest & juice of 2 lemons...yummy!!!
25th May, 2008
Super easy and super lovely! Also used two lemons based on all the comments. Really is worth making, so cheap and easy and very moreish!
24th May, 2008
Absolutely fantastic, so simple, loved by all, its now a regular.... I agree, zest of 2 lemons in the cake works best.
23rd May, 2008
My favourite lemon drizzle cake recipe. Used 2 lemons for zest and drizzle and got lots of appreciative somments from friends.
23rd May, 2008
Absolutely delicious, made one for friends, none left! very easy, however I did reduce sugar by 25g, and used zest of 2 lemons. Also found I had to use a slightly lower oven setting for my particular oven as it was cooking too quickly.
17th May, 2008
Lovely cake, but I wondered how the topping was made for the picture. Mine doesn't look this way using caster sugar. Perhaps I'll try icing sugar next time.
15th May, 2008
tasty and refreshing, especially when slurped off rubinetto
12th May, 2008
definatly one of the nicest cakes ive ever made. very moist and easy to make. Again i used the zest of 2 lemons in the cake mixture and 1 1/2 lemons for the drizzle - i was alittle worried it was going to be too sweet, however it was delecious and went down brilliantly with the familly ( even my Father in law who normal dislikes cakes!!) 10/10


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