Raspberry lemon drizzle cake

Raspberry lemon drizzle cake

I just can’t get enough of baking with fresh summer fruit at the moment, so when I was trying to decide how to make a classic lemon drizzle cake more summery, it wasn’t long before I decided to throw some lovely sweet British raspberries into it.

I’ve made lemon drizzle cake in a loaf form a few times before, but went with a traybake style for this raspberry lemon drizzle cake so I could have the oven on for as short a period of time as possible – I had no desire to melt any more in this heatwave than was completely necessary!

Raspberry lemon drizzle cake

I adapted the recipe from one in my little BBC Good Food book, and it was extremely easy to make, as it basically involved chucking all the ingredients in a bowl and mixing them thoroughly. I coated the raspberries in flour before stirring them in, but they still sank to the bottom during baking, presumably because there wasn’t that much of a distance between them and the bottom of the tin.

Raspberry lemon drizzle cake

The drizzle topping itself was also easy to make, and sank nicely into the cake after baking, while creating a sugary top. The original recipe calls for simply pouring it straight over the top of the cake, but I did what I’ve always done and pricked some holes into the top of the cake with a skewer to help it sink in.

Raspberry lemon drizzle cake

The resulting cake was absolutely delicious – extremely lemony and with a nice sweetness from the sugar and raspberries. The sponge was very light, so it felt like I was eating hardly anything at all, which is dangerous when you have a big pile of cake to get through while also trying to keep your weight down!

Raspberry lemon drizzle cake

The recipe

Adapted from BBC Good Food 101 Cakes and Bakes.

Makes 15

For the sponge:

  • 100g butter, softened
  • 175g self-raising flour
  • 1 tsp baking powder
  • 175g golden caster sugar
  • 2 eggs
  • 6 tbsp milk
  • finely grated rind of 1 lemon
  • 150g raspberries

For the drizzle:

  • 3 tbsp lemon juice
  • 100g golden caster sugar


  1. Preheat the oven to 180C/Gas 4/fan 160C. Grease and line the base of a 18 cm x 28 cm rectangular tin.
  2. Put the butter, flour, baking powder, sugar, eggs, milk and lemon zest in a bowl and beat until thoroughly mixed.
  3. Toss the raspberries in some flour and stir them into the cake mix.
  4. Pour the mixture into the tin and level the top. Bake for 30-40 mins, until golden and firm to the touch.
  5. Make the drizzle by whisking the lemon juice and sugar together. Use a skewer to lightly poke some holes into the top of the cake and pour the drizzle all over it, while it’s still hot from the oven.
  6. Leave the cake to cool completely before slicing it up into squares.

4 thoughts on “Raspberry lemon drizzle cake

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