Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(1833 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 fruits…

For the drizzle topping

  • juice 1½ lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 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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caramelclee's picture
30th Apr, 2019
I feel that 4 eggs is too much for a cake of this size. I use a max of 3 (or sometimes 2 very large). Hope that works for you too.
16th Sep, 2018
I made this and it came out perfect, I added extra lemon juice and zest to the mixture but had no need to adjust cooking time it was done in the time advised. Very yummy and went down well with the family, will be making this one again.
7th Sep, 2018
I think it is important to note that this recipe is for 2 cakes, not 1! It does mention in the intro “so why not make 2?” However it does not state in the recipe to pour half the mixture into the loaf tin, and being the amateur baker I am, I put all the mixture in one tin and it completely overflowed in the oven. It was a complete disaster regarding presentation sadly, but despite this, the messy cake still tasted good.
A Frenchy In Eire's picture
A Frenchy In Eire
7th Sep, 2018
I've made that cake but after tasting the batter, I didn't find it lemony enough so I added the juice of one lemon to it. It came out perfect, fresh and zingy!
19th Aug, 2018
I made this cake yesterday. I read all comments about it being rather too eggy. I have a strange slightly oval loaf tin of roughly the correct measurements, but wary of the mixture possibly “boiling” over in the oven I decided to make three quarters of the ingredients. Weighing the butter it looked a lot so decided to make a half-size cake. This took 45 mins to cook. I increased the drizzle ingredients (love lemons!). Result was a nice easy cake but nothing spectacular was the verdict of husband and self.
kdd dss's picture
kdd dss
11th Aug, 2018
Excellent recipe. What's can I say.....limited number of ingredients, super easy to make and just tasty.
Bryan Barnes's picture
Bryan Barnes
15th Jul, 2018
Easy to do ,and tastes fantastic , i did find it takes a little more than 50m,to cook,and also 3 eggs are fine ,i did mine in two loaf tins and seemed to rise better and on the plus side had some to take to freinds .
8th Jul, 2018
Absolutely delicious... but I too used 3 eggs, a little less butter, sugar and because I'm living in Italy, I used the leavening agent available here for making sweet things (no self raising flour). Worked beautifully and I also added a good measure of poppy seeds. I will make this often.
3rd Jul, 2018
Love this recipe. Best lemon drizzle cake recipe I have tried. I do however increase the amount of sugar in the drizzle topping to make it crunchier. I also add lemon zest on the top for decor. This cake works fine in any cake tin size, just keep an eye for baking time shifts. Would highly recommend.
Julie Morgan's picture
Julie Morgan
19th May, 2018
forgot to say always more time to cook than around 20mins more


27th May, 2015
I want to make two of these and freeze them for a party. Do I freeze without the drizzle or will the drizzle freeze OK as well? Thanks.
18th Sep, 2014
Stupid question, but if I'm planning on doubling the size, can I use a round cake tin instead of a loaf tin?
goodfoodteam's picture
26th Nov, 2014
Hi there, thanks for your question. When altering the quantities of a cake there is no excat formula for scaling up tin size or cooking time. For best results, make two loaf cakes instead. 
6th Sep, 2014
Hi all I just made this cake again but this time I melted sugar with lemon juice for topping. I think this may have been wrong as it didn't form a crust. What do others do regarding this. Many thanks in anticipation. Christine
goodfoodteam's picture
16th Sep, 2014
Hi there, thanks for your question, there is no need to melt the sugar, just mix with the lemon juice. Thanks.
goodfoodteam's picture
11th Sep, 2014
Flour is always plain unless otherwise stated, this will be why the cake sank in the middle.
mellymak's picture
1st Sep, 2014
The recipe doesn't specify whether or not we must use self-raising flour, but I did. In SA, normally the recipes do specify this, maybe its a UK thing that this is just assumed. Was I supposed to use self-raising? I also added 5ml of baking powder. The cake was delicious but the middle of the cake was not cooked and it sank in the middle. I did test the cake and the skewer seemed shiney rather than wet. I wasn't sure if it still needed to be cooked further so I waited an extra 10mins. I was nervous to leave it any longer as it was going very dark on the outside. Did this happen because I used to much raising agent?
7th May, 2016
Recipe says "225g self-raising flour"
11th Nov, 2014
Make sure you whisk the butter/marg, sugar and eggs well. Don't forget to sift in the self raising flour before folding in to the mix. Bake in the middle of the oven for 45min at 160 fan. Check with skewer in the middle of the cake at 40min. If it sticks it aint ready. As soon as it doesn't stick it's ready.
angie120's picture
9th Jul, 2014
Add I bit of cornflour to the lemon and sugar. This will thicken it


21st Nov, 2013
I baked this in a cake pan rather than a loaf tin, then double glazed it. I let the first glaze sink into the hot cake completely, then once it was cooled, I combined 3 tbsp icing sugar with the juice of 1/2 lemon and spread the icing over the top. It looked and tasted delicious - and not overly sweet like I feared it might.
7th Oct, 2013
Pour lemon/sugar mixture on the loaf when it is hot - mine really crisped up that way. And as others say - add a little extra rind and juice!
20th Dec, 2013
3rd Oct, 2013
Since 1 and 1/2 lemons are used for the drizzle I add the other half lemons juice to the cake mix. Both times I've cooked this it's won approval from others. Stayed moist for a few days aswell. Also took a tip from elsewhere and used demerara for the drizzle.
14th Sep, 2013
Image this with poppy seeds and 2 lemons as per comments below. Delicious
14th Aug, 2013
if u put the naked lemon in the microwave for 30 second you get nearly double the amount of juice
9th Jul, 2013
Double the lemon rind and juice (3 lemons) and 100g sugar for topping for more fresh, lemony zing.
21st Jun, 2013
Use large eggs, add extra zest (and juice of half a lemon) for an extra lemony kick!


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