Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(2211 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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pocketlucy
14th Apr, 2020
Tastes good, but huuuuge overflow (and I used an 8 x 21cm tin, as suggested). Definitely use a larger tin, or maybe two smaller!
niamhscally's picture
niamhscally
13th Apr, 2020
5.05
Absolutely god tier. Best lemon drizzle cake ever. If my house was burning down and I had to choose to save a slice of this(not even the full cake) or my family I would pick the cake every time. 10/10 would recommend
Nick D's picture
Nick D
13th Apr, 2020
3.05
It’s a very heavy cake if using the recipe. I would suggest 3 eggs and a bit less butter. There’s absolutely no way the cake will cook in the time described. Mine took over an hour (as did many others so it seems) It’s hard to eat a single slice as it’s such a heavy recipe. Not sure I will be using this recipe again
Aneeka Rahman's picture
Aneeka Rahman
13th Apr, 2020
4.05
This was a good recipe to use. I used 5 eggs instead of 4 as my eggs were quite small and the cake still came out delicious considering everyone had theirs quite eggy. The baking time was not 45-50 minutes for me, it was more like 1h-1h10 minutes. With the lemon drizzle itself I was expecting a crispy top but it wasn’t like what was pictured. The top is a sweet (very slightly crunchy due to the sugar granules) transparent lemon glaze. The inside of the cake wasn’t particularly lemony so I would recommend adding the juice of one lemon in the cake batter. Overall a good recipe and many of us had seconds.
fionaellis
10th Apr, 2020
4.05
Too sweet for my liking. I also used the cake tin size as said on the recipe and the cake overflowed terribly, making a mess in my oven and then a huge hole in the middle of the cake.
Zornitsa Georgieva
10th Apr, 2020
5.05
Good recipe, but same as others I found that baking time is longer - mine took about 1 hour 10 mins. I didn’t use all the drizzle mixture for fear of it becoming too lemony, but I did use more zest in the cake - 1.5 lemons. My tin was a large round one so I didn’t have the overspill issue - but I can see how this could happen with a smaller tin, as mine rose quite a lot more than I expected. 4 eggs is quite a lot - it did smell eggy when it came out of the oven, but it didn’t taste eggy, so I’m happy with the result. Overall, it’s a good recipe.
sallysparkle
9th Apr, 2020
5.05
As someone who’s a total novice, I faithfully went with the recipe. It was delicious! Will certainly be making again.
raybo813
7th Apr, 2020
5.05
Made this a few times. Never faults. Delicious
Arjun Mistry's picture
Arjun Mistry
5th Apr, 2020
5.05
Even I managed it
T999om
5th Apr, 2020
5.05
Made 4/5 times now, needs abit longer in the oven more like 1hr5 but it is perfect. Easy to make and moist

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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"
Nightbaker
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
angie120
9th Jul, 2014
Add I bit of cornflour to the lemon and sugar. This will thicken it
claramac3009
8th Jun, 2014
Great cake to make though my drizzle doesn't 'frost' like the picture shows. Anyone know why?

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

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