Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(1888 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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Dravet Mum
18th Jun, 2019
2.05
Sadly I agree with some of the negative comments. I’ve tried many Lemon Drizzle cake recipes and this was one of the worst, nothing special and like some have said - quite eggy! The best Lemon Drizzle recipe I have was from this website years ago and was on here for years. It doesn’t appear to be here anymore which is a shame as it really was the best! So glad I saved that recipe.
oatcake-osborne
28th Aug, 2019
Hi Dravet Mum, I agree with you that the best lemon drizzle cake recipe is no longer on this site & unfortunately I saved it to the computer & didn't print it out. If anyone still has the recipe - I'd love to be able to make it again. Cheers
Calvin Kangoya's picture
Calvin Kangoya
24th Jan, 2020
have you found it would love to share it with my kids
JaneBobbie12
26th May, 2019
5.05
I can see why so many people love this cake. Its a winner in our house - I don't change a thing and it always works perfectly. Thanks Tana for the recipe
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.

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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

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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
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.

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