Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(2251 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

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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
Hoglet7
4th Apr, 2020
1.05
Probably one of the worst recipes I have ever used. I followed the instructions accurately and even checked the temperature with an oven thermometer. My only variation was that I used a slightly larger loaf tin, as I didn't have the small size one specified in the recipe. The cake overflowed spectacularly in the oven, even with the larger tin. When I went back to check on it, it had sank badly in the middle. Having read some of the other reviews, I gave it longer to cook than specified (about 65 minutes). Although I did test it with a skewer, I must have got a particularly well cooked bit, because when it cooled down, it was not really a cake, but more like some kind of weird gloop. At one point, I did think that it could be salvaged and eaten with ice cream (more like some kind of sticky pudding), but it tasted vile. I had to throw it in the bin.
Su51xxs
4th Apr, 2020
5.05
Wow this cake is something! We halved recipe as we didn’t have enough butter for full recipe. We also used the same size loaf tin we would use if we didn’t halve ingredients. As that’s all we had. Wasn’t sure how this would turn out. The baking time was around 15min which suited as I was baking with children. We used icing sugar for glaze at end instead of caster sugar, with one lemons juice. It was devoured before it was cold. It was really beautiful. Thank you for the wonderful recipe. Will definitely be baking in the future xxx
gracehutchinson
3rd Apr, 2020
5.05
My go to lemon drizzle recipe. I must've made this at least 10 times now. Always turns out great. I sometimes have to increase the cooking time by 5 - 10 minutes though - always check the inside with a skewer to check it's done.

Pages

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?
goodfoodteam's picture
goodfoodteam
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.
claramac3009
13th Jun, 2014
Ahhhh - may be its because its too hot when I ice it. Will try later. Thanks!
C Glasgow
23rd May, 2014
1.05
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
goodfoodteam
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.
colleen48
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?
zzze
24th Sep, 2013
How is the drizzle made and applied to form a crispy frosting?
goodfoodteam's picture
goodfoodteam
28th Apr, 2014
Hi there, as the drizzle cools the sugar hardens and creates a crisp, glazed topping, thanks.

Pages

Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?