Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(1940 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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14th Apr, 2019
I had no problem with this cake and took it into 'work' and everyone enjoyed it!
7th Apr, 2019
Came out really eggy, went in the bin.
3rd Apr, 2019
Delicious cake, but takes far far longer than stated to cook. Around 80-90 mins instead of the stated 45-50. Also could do with adding some extra lemon zest to the mix.
15th Mar, 2019
The recipe isn't for two cakes, it just says "why not make two at once". It definitely fills the tin but it didn't overflow and certainly needs 50mins cooking time. I also think it would probably only serve 8 people, not 10 - unless you're really stingy
21st Feb, 2019
This recipe is for two cakes I must note however it’s in the oven right now and smells delicious!
20th Feb, 2020
It's not, it's for one. It just says 'why not make 2' which is just a suggestion.
16th Feb, 2019
I started baking this recently and once I had put in the oven started to read the comments. Panic set in when I suddenly thought my cake was going to spill over the top of the tin onto the base of the oven! Not sure why others had this problem, maybe not a deep enough tin because mine was absolutely perfect! I didn’t find the mixture too eggy at all although used the zest of two lemons to give it the extra zing. Agree it takes a bit longer in the oven, I had mine there for an hour in total which created a beautiful soft cake with nice crispy edges. Fantastic recipe and will definitely bake again.
11th Feb, 2019
Have made this cake twice really easy cooked it in my Halogen so tasty.
17th Jan, 2019
This is a great recipe. The first time I baked it I struggled with the overflow of ingredients in the baking tin! Then, I spotted a really helpful review that pointed out that the mixture is enough for two tins! I use one slightly larger and one slightly smaller tin and it works a treat. I have used the recipe and served the cake for family and friends at numerous afternoon tea occasions.
5th Jan, 2019
The loaf tin is the wrong size. If you watch the video the tin used is much bigger than 8cm x 21cm. Just taken 70 mins to bake with lots of overflow. Can’t give it more than one star because of this basic error.


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
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.


21st Jun, 2013
Use large eggs, add extra zest (and juice of half a lemon) for an extra lemony kick!


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