Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(2211 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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P.J. Burns's picture
P.J. Burns
13th May, 2020
5.05
This worked really well for me. I used exactly the ingredients and amounts stated; the only change I made was that I baked it in a 9x9in brownie tin, rather than a loaf tin, as the one I had was too small. I added about 3 minutes onto the baking at the end, just to be on the safe side, but it was delicious!
GeorgieGeorgie
11th May, 2020
1.05
I don’t understand why this cake has such high ratings as many have commented that the cooking time is way out and the glaze is different from the picture. This is exactly what I found; after 50 minutes the cake was still very uncooked - it took about 20 minutes more and then the glaze is clear not frosted as per the picture. For a common cake like this I would imagine there are many better and more reliable recipes available.
LolaDelilah
9th May, 2020
5.05
Forgot to rate - have made this many time and turns out fine. I do find turning the oven down to 160 at the end just lets them cook a little longer without burning.
LolaDelilah
9th May, 2020
5.05
I agree with Janec3 - perfect as a muffin style cake without any adjustments to the recipe - less hassle with the muffin cases and just the right amount of batter for 12. Everyone loves them and I even have orders for more from friends and family!
dodsydoo
9th May, 2020
5.05
This cake is amazing, I done a couple of things differently and it was perfect, after adding the lemon zest squeeze half of the lemon into the mixture and stir in, I also baked it for 65mins as 45mins was not long enough as it was still wet in the middle. As for the drizzle I poked loads of holes in the cake when I removed from the oven, I then placed a teatowel over the top and left it to cool for 3hrs, it was crunchy on the outside with the drizzle and perfect in the inside.
Stuart Peacock's picture
Stuart Peacock
4th May, 2020
1.05
I can’t believe this recipe is so highly rated, the cake rises beautifully and tastes good if a bit too sweet. Once you add the syrup it is ruined as it makes it soggy and far too sweet, I was a bit doubtful of the recipe as it has a lot of sugar but it was very highly rated, however, with the syrup it’s just a soggy, over-sweet, inedible mess.
Vikksta
3rd May, 2020
4.05
Easy to make. Took longer to cook than stated but really nice cake!
Clare Ballott's picture
Clare Ballott
1st May, 2020
It says why not make 2 at once so I have always split this between 2 tins and it comes out perfectly every time and is my go to Lemon Drizzle recipe. Love it
newbaker123
30th Apr, 2020
5.05
This recipe makes the best lemon drizzle cake EVER! I have made it several times, won me best cake in the office and just worked out delicious every single time! Highly recommended! (I always add more lemons and sometimes reduce the quantity of sugar a little)
Janec3's picture
Janec3
29th Apr, 2020
5.05
Made this with my 7yr old grandaughter. We used silicon cupcake moulds and kept the cake ingredients the same. The mix was enough for 12 cupcakes which cooked for 25 mins at 160 degrees in a fan oven. Absolutely great. We made a lemon drizzle with icing sugar and lemon juice. Will definately make again.

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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.
Shanicetsang
8th Oct, 2016
Can I use this recipe for an 8" cake?

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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
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

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