Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1833 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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
Hollymai13
21st Feb, 2019
This recipe is for two cakes I must note however it’s in the oven right now and smells delicious!
Sophie289
16th Feb, 2019
I started baking this recently and once I had put in the oven started to read the comments. Panic set in when I suddenly thought my cake was going to spill over the top of the tin onto the base of the oven! Not sure why others had this problem, maybe not a deep enough tin because mine was absolutely perfect! I didn’t find the mixture too eggy at all although used the zest of two lemons to give it the extra zing. Agree it takes a bit longer in the oven, I had mine there for an hour in total which created a beautiful soft cake with nice crispy edges. Fantastic recipe and will definitely bake again.
bridgetwallace1967
11th Feb, 2019
Have made this cake twice really easy cooked it in my Halogen so tasty.
Countrybutterfly
17th Jan, 2019
4.05
This is a great recipe. The first time I baked it I struggled with the overflow of ingredients in the baking tin! Then, I spotted a really helpful review that pointed out that the mixture is enough for two tins! I use one slightly larger and one slightly smaller tin and it works a treat. I have used the recipe and served the cake for family and friends at numerous afternoon tea occasions.
Mgnorris65
5th Jan, 2019
1.05
The loaf tin is the wrong size. If you watch the video the tin used is much bigger than 8cm x 21cm. Just taken 70 mins to bake with lots of overflow. Can’t give it more than one star because of this basic error.
Anna B's picture
Anna B
5th Dec, 2018
Absolutely delicious! Very important that as opposed to the recipe it takes about 80 minutes to bake. Comes out wonderful though. I like to add 2 lemons zest instead of one. Also male the icing with icing sugar not caster. Always a hit and so easy and quick to make!
Samantha Moore
5th Oct, 2018
5.05
Made this using GF flour and added poppy seeds. Absolutely delicious and comes out perfect every time. I did add icing sugar to make a thicker glaze on top.
jiva09
23rd Sep, 2018
Easy to make but came out extremely eggy, not sure why. Also drizzle didn’t glaze . Any suggestions ?!

Pages

Shanicetsang
8th Oct, 2016
Can I use this recipe for an 8" cake?
goodfoodteam's picture
goodfoodteam
15th Oct, 2016
If you don't have a suitable loaf tin, you could use an 8 inch round tin instead but you will need to adjust the timings slightly to accomodate the different depth of cake mixture. We'd suggest keeping an eye on your cake from about 3/4 of the way through the stated cooking time to ensure it doesn't become overcooked. Once the cake starts to look golden and feels springy to the touch, then take it out and test it to see if it's done.
laura_j_83
29th Sep, 2016
Just wondering - should I be using medium or large eggs?? :-)
JEMBull
25th Aug, 2016
Can anyone tell me if you can make this cake with gluten free SR flour. Thank you.
rampervm
30th Jul, 2016
5.05
How many grams is the juice of 1 1/2 lemons? I am in Trinidad and the lemons are certainly different to those in London.
goodfoodteam's picture
goodfoodteam
16th Aug, 2016
Thank you for your question. It doesn't really matter if the lemons differ in size a little. If you happen to have very big lemons, you could try using just one. Hope this helps.
topthorn10
11th Jun, 2016
Could I do this in a 7" round cake tin?
L.J
13th Jul, 2015
hello! does anyone have any idea about icing this? if i wanted to make it in to more of a birthday cake, i want to add on the glaze, but then would i ice over the top - any help would be greatly apprecaite.....i am WAY out of my depth!!!!! x
jule955
4th May, 2016
Hi L.J, I usually do that with my lemon drizzle - bake it in two round tins, drizzle both cakes and sandwich them with icing. I use the icing recipe from the link below. It makes enough to ice the top of the cake as well, but not quite enough to do the sides too. Everybody so far has loved it, but I'd be careful not to use too much of it; I drizzle my cakes a lot more than the Good Food recipe suggests, so the sweetness of the icing really balances out the sharpness of the lemon. But it might make the whole thing too sweet if you go with the original cake recipe. http://www.hippopotamousse.com/2013/07/triple-lemon-drizzle-birthday-cake.html
genty01
27th May, 2015
How do you freeze this? Should I put the drizzle on when I defrost it or does that freeze OK as well? Thank you

Pages

Pumpkineater84
25th Aug, 2015
Also just thought I bet this would be gorgeous with limoncello in mix or mixed with some of the topping? And might try this again substituting the lemons with grapefruit it could be gross but might be nice
Pumpkineater84
25th Aug, 2015
Whatever size tin you use good to always put the tin on a baking sheet or traybake tin I have had dreaded overspill of cake mix in oven before and it takes forever to clean oven never again! Cake took 65 mins in my oven at 160 fan after 50 mins covered with foil and re checked every 5mins looks great loing forward to trying it when it cools down
vicki_mh
8th Feb, 2015
5.05
I've adapted this for a lemony sandwich. Add 2tsp of baking powder to the batter then split between 2 20cm sandwich tins. I also always use the zest of 2 lemons in mine for a stronger lemon taste. Sandwich with whipped up mascarpone (or cream if you prefer) and lemon curd, and pour over the lemon/sugar mix as usual.
Nightbaker
11th Nov, 2014
Made this cake several times and never failed. Just soaked last one in lemon liqueur, not tried it yet. I use loaf tin liners from Morrison's, no messing around greasing or cutting up baking paper etc
love.orange123
28th Oct, 2014
5.05
So simple and yet such a lovely treat. :) I don't have a scale so I was forced to use cup measurements. For the cake you can use 1 cup of butter, 1 cup of sugar and 2 cups of flour, 4 eggs and the zest of two lemons (I love a strong lemony taste!)
Nightbaker
27th Oct, 2014
Bake 2 cakes in 21cm x 10cm loaf tins. Same instructions as per with the following changes - mix is for 2 cakes: 300gm baking marg, 250gm caster sugar, 3 eggs, 300gm self raising flour, rind from 2 lemons and juice from half lemon. 160c fan assisted. 45 - 50 mins, test with skewer. Cakes have always split but no problem. Add juice from lemons to caster sugar for moist drizzle or icing sugar for crisp topping. Never fails.
angie120's picture
angie120
9th Jul, 2014
One lemon = 3 tablespoons if you don't have any lemon just add I bit of the juice to the mix
dhanisha_j
3rd Jun, 2014
5.05
After reading the reviews I attempted to make this last night. It was the easiest recipe to follow and the cake turned out PERFECT! The sponge was so soft and moist, it went down like a treat. I made a few changes: * Bakes in a 9inch round tin * Put 1 and 3/4 of lemon zest in the cake mix * Used 1/4 to cover the top of the cake for decoration * Put 1/2 lemon juice into the mix. * Baked at 160 fan for 40 minutes * Poured the lemon syrup on the cake whilst it was hot. Definitely a winner!!!
princesspuppet
21st Apr, 2014
I add lemon liquor to mine to give it a real kick.
amatuercakes
29th Nov, 2013
Used lemon juice from a bottle instead of lemons! Didn't add lemon into the actual cake mix, aside from a little lemon juice (again from the bottle). Use fresh lemons if you can, but my version was still a hit. (Must say I guestimated the amount of lemon juice for the drizzle). Sponge was absolutely gorgeous. Used a standard cake tin instead of the loaf tin, didn't find any problems wih this. I did find however that the lemon mix didn't seep into the cake. But overall very good recipe, and I'll definitely make it again.

Pages

Want to receive regular food and recipe web notifications from us?