Tag: gordon ramsay lemon cake recipe

Our best lemon cake recipes

Baking and eating cakes is one of life’s great pleasures and we have loads of lovely recipes to share with you on goodtoknow. To help you get started we have collected together the very best of our favourite lemon cake recipes.

By adding lots of lovely sherbety lemon you can transform a classic sponge into a zingy showstopper. In this collection we have started with a traditional lemon drizzle and worked our way through the possible variations – things like tray bakes with crunchy poppy seeds, sponges infused with lemongrass and cupcakes topped with white chocolate – the options are endless.

Any citrus fruit works well to cut through a rich buttery sponge. Try switching the lemon in these recipes for lime, orange or grapefruit if you fancy a change. 

Why not try mastering the basic lemon drizzle cake and then putting your own twist on it using our other recipes as inspiration. Try baking your mixture as a tray bake, sandwich cake or cupcakes and give them to friends and family as gifts.

What is your favourite way to ice and serve a lemon cake?

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Mary Berry’s lemon drizzle cake

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A really simple recipe by Queen of Cakes, Mary Berry for a classic lemon drizzle cake, with crunchy lemon icing

  • Serves: 6

  • Prep time: 20 mins

  • Cooking time: 35 mins

  • Total time: 55 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

  • Child friendly
  • Make in advance

That’s goodtoknow

The lemon loaf will keep for 3 days and will freeze well for up to 2 months uniced.


 For the lemon drizzle cake:

  • 1½ large eggs
  • 87.5g (3 oz) self-raising flour
  • 87.5g (3 oz)caster sugar
  • 87.5g (3 oz) softened butter
  • 3/4 level tsp baking powder
  • Finely grated zest of ½ lemon

For the crunchy lemon icing:

  • 50g (2 oz) granulated sugar
  • Juice of ½ lemon

You’ll also need:

  • 450g (1lb) loaf tin, greased and lined


  1. Preheat the oven to 180ºC/gas mark 4.
  2. Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin.
  3. Bake in the preheated oven for about 35 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
  4. While the cake is still warm, make the topping. Mix together the sugar and lemon juice, and pour over the warm cake.
  5. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.

This recipe is part of Mary Berry’s three cakes in one recipe, taken from Mary Berry’s Stress-free Kitchen.

Users of Good to Know can order a copy of Mary Berry’s Stress-Free Kitchen by Mary Berry, RRP £20.00, at the special discounted price of £17.00 (including p&p).

To order a copy please call on 0870 755 2122 quoting the reference code BSH664 or order online at pressoffers.co.uk. Please allow 28 days for delivery, offer subject to availability.

By Mary Berry

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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