Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(2208 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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Rosanna Stratidaki's picture
Rosanna Stratidaki
1st May, 2020
Thanks for your comment I was hoping that someone had made cupcakes with their mixture. I am going to try today, just needed to check if they baked the same. Much appreciated.
Bee Nolan's picture
Bee Nolan
27th Apr, 2020
5.05
LOVE this cake!!
Lucy McNally's picture
Lucy McNally
26th Apr, 2020
4.05
Overall a nice easy recipe for my first lemon drizzle bake, I didn’t find it too egg or have any overflow issues but it did need baking for about an hour. I started with 45mins then checked it every 5mins after that. I’d personally prefer it a little more lemony but I must confess that I didn’t wait for it to completely cool before serving so that might explain why the drizzle didn’t make it all the way through. Will definitely make again with more drizzle, deeper holes and try to be patience!
pinkkann
23rd Apr, 2020
4.05
I made this recipe using 4 large eggs. If I make it again I will use 4 medium eggs. I did find the result quite "eggy", which it seems a lot of people don't like. It also wasn't very lemony so I might add more zest or lemon juice to the sponge mixture. My mixture didn't over fill the tin but it did take about 1h 5mins to cook (I covered it with parchment and tin foil for the last 3rd to make sure it didn't burn). I have to say, not the best drizzle cake I've ever had but it was nice enough.
Tracey Butler's picture
Tracey Butler
19th Apr, 2020
5.05
Absolutely delicious. Being in lockdown meant I had to use salted butter and some plain flour with baking powder but the result was fabulous. I consider myself a complete novice in cake baking and can’t believe such a simple, easy to follow recipe produces such great results. Thank you Tana Ramsay
kk2karen
17th Apr, 2020
5.05
Lovely cake. Used a 1lb loaf tin. Didn’t overflow like others have said. Very moist and not at all eggy. Took 55 mins to cook on middle shelf gas oven. I also added some blueberries and used icing sugar instead of caster sugar for the drizzle. Thumbs up from me
helsi65
17th Apr, 2020
5.05
THE best lemon drizzle cake I have ever made
John McCluskey's picture
John McCluskey
17th Apr, 2020
Made this today for the first time at my Lockdown Bakery and it turned out fab. Easy to follow recipe. Happy household tucking into it now
Carla Campbell's picture
Carla Campbell
16th Apr, 2020
5.05
I've used this recipe countless times and followed it exactly as it says (except I do also squeeze some lemon juice into the mixture as well as the zest) and every time it has turned out fabulously. I use a loaf tin and I've never had the overflowing problem that some of the other comments mention. Tastes amazing with custard also!
Rebecca Farren's picture
Rebecca Farren
14th Apr, 2020
5.05
Wow. So happy I found this recipe for my first attempt at a lemon drizzle on Easter Sunday. It was so easy, and oh so tasty, I made another one today! Definitely recommended!

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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
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.

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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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