Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(2115 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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Leelijordan's picture
Leelijordan
22nd Nov, 2019
2.05
Very disappointing. Overflowed, very eggy, not lemony enough, and took nearly 2 hours to cook. Wont be making again.
Ladyjk
20th Nov, 2019
Read comments and so used 3 eggs, 2 lemons, icing sugar for drizzle, took about 50 mins to cook. Delicious warm and cold. Will definitely make again.
Ashtree66
8th Oct, 2019
2.05
It's OK, but not the best lemon drizzle cake I've made. Not lemony enough and too eggy! If I use this recipe again I'll only use 3 eggs, maybe even 2 if they're large ones, and I'll use the zest of 2 lemons plus maybe some of the juice. Oh and 45-50 minutes? It was totally uncooked at this stage. It took 1 hour and 40 minutes in total, so actually twice as long as stated. And by then the edges were a little burnt. So a lot of adjustments IF I ever bother with this recipe again.
Cesleigh99
27th Aug, 2019
5.05
Love this recipe, tastes amazing and easy to make!!
Gina Ritchie's picture
Gina Ritchie
17th Aug, 2019
I love this cake, but I really love zesty lemon. I used the zest of two lemons, and used the juice as well in the icing. I increased the sugar in the icing by approx another third of icing sugar to the caster sugar. Delish! I've also added sultanas in the past, which also enhance the cake experience! It doesn't last long in our house.....
Paula Wróblewicz's picture
Paula Wróblewicz
14th Aug, 2019
4.05
I bit too plain for me, not enough lemony inside. All bakes well but would like to know what to add to get greater lemon taste inside the cake :)
Ladyjk
20th Nov, 2019
More Lemons?!
Cathug849
4th Aug, 2019
5.05
Best lemon cake ever which a few small adjustments (see my tip if you’re interested). It’s so moist and spongy.
Ecfranks99
7th Jul, 2019
5.05
We made this as a fun Sunday activity. As I am wheat intolerant we made it with gluten free flour and it turned out brilliant!
Juliet Goldschmidt
6th Jul, 2019
5.05
Turned out perfect. Instead of lemon zest I used vanilla extract and lemon juice for the icing and it disappeared in minutes at an event. A winner without a doubt!

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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.

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