Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(1888 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…

For the drizzle topping

  • juice 1½ lemons



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

  • 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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Samantha Moore
5th Oct, 2018
Made this using GF flour and added poppy seeds. Absolutely delicious and comes out perfect every time. I did add icing sugar to make a thicker glaze on top.
23rd Sep, 2018
Easy to make but came out extremely eggy, not sure why. Also drizzle didn’t glaze . Any suggestions ?!
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.
19th Feb, 2020
It is not for 2 cakes. Saying 'why not make 2' is just a suggestion. Presumably you'd just need to make 2 if your cake tins are smaller.
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 Jun, 2014
Great cake to make though my drizzle doesn't 'frost' like the picture shows. Anyone know why?
goodfoodteam's picture
12th Jun, 2014
The drizzle should frost, make sure you are using the correct sugar, and ice the cake when it is still warm but not too hot, thanks.
13th Jun, 2014
Ahhhh - may be its because its too hot when I ice it. Will try later. Thanks!
C Glasgow
23rd May, 2014
I made the mixture in my Kitchen Aid. The cake turned out darker on the outside than the picture and split at the top - is my oven too hot? I used a silicone loaf tin - would this affect the result? I applied the drizzle but the result was a pretty wet dense madeira type cake. It's in the bin...
goodfoodteam's picture
2nd Jun, 2014
Hi Claire. It does sound like your oven may be a little too hot, check the temperature with an oven thermometer and take a look at our cake tips here for more details: http://www.bbcgoodfood.com/howto/guide/how-make-cake-top-10-problems-fixed Thanks.
10th Apr, 2014
I'm really confused - there was a totally different recipe for lemon drizzle cake that I had saved in my favourites - it had ground almonds in it. I signed it today to look through my favourites to find that my real favourite lemon drizzle cake has been replaced by this one! And the one I wanted is nowhere to be found on this site! Cany anyone tell me why this happens?
24th Sep, 2013
How is the drizzle made and applied to form a crispy frosting?
goodfoodteam's picture
28th Apr, 2014
Hi there, as the drizzle cools the sugar hardens and creates a crisp, glazed topping, thanks.


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