Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(1941 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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Juliet Goldschmidt
6th Jul, 2019
5.05
Turned out perfect. Instead of lemon zest I used vanilla extract and lemon juice for the icing and it disappeared in minutes at an event. A winner without a doubt!
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 !!

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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
genty01
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.
demri1
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
goodfoodteam
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. 
millid02
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
goodfoodteam
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
goodfoodteam
11th Sep, 2014
Flour is always plain unless otherwise stated, this will be why the cake sank in the middle.
mellymak's picture
mellymak
1st Sep, 2014
4.05
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?
bardez
7th May, 2016
5.05
Recipe says "225g self-raising flour"

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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.
alissajrobinson
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.
hazelmcn
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!
zzze
20th Dec, 2013
thanks!
Ponderer
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.
Purpleyoga
14th Sep, 2013
Image this with poppy seeds and 2 lemons as per comments below. Delicious
camalamaruun
14th Aug, 2013
if u put the naked lemon in the microwave for 30 second you get nearly double the amount of juice
ladynellington
9th Jul, 2013
Double the lemon rind and juice (3 lemons) and 100g sugar for topping for more fresh, lemony zing.

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