Saturday, February 5, 2011

Lemon drizzle cake recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Lemon drizzle cake recipe. Enjoy quick & easy desserts for every occasion and learn how to make Lemon drizzle cake.

It's difficult not to demolish this classic by Tana Ramsay in just one sitting, so why not make two at once?


225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
225g self-raising flour


juice 11⁄2 lemon
85g caster sugar


1. Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. 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. 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.


Tana says...

Having put lots of effort into making your gifts, take a bit of time to wrap them up. Sheets of cellophane are great and can be tied together with festive ribbons and decorations. Or look out for reasonably priced jars, dishes and cups, which make any gift look really special and can be used again afterwards.

Nutrition per serving

399 kcalories, protein 5g, carbohydrate 50g, fat 21 g, saturated fat 13g, fibre 1g, sugar 33g, salt 0.3 g

Recipe from Good Food magazine, December 2007.

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Mud Cake
Almond Butter Coffee Cake
Almond Brownie-Cherry Mousse Torte
All-American Grilled Pound Cake
Banana and cinnamon cupcakes

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