Treat yourself to our Zesty Raspberry Lemon Drizzle Cake—moist, tangy, and bursting with vibrant, fruity flavor in every sweet, refreshing bite!
Why You’ll Love This Recipe
- Moist and flavorful: The lemon syrup soaks into the sponge, giving it a luscious, melt-in-your-mouth texture.
- Fruity and fresh: Fresh raspberries add bursts of sweet-tart juiciness throughout.
- Beautiful presentation: The marbled glaze with raspberry swirls makes it a show-stopping treat.
- Simple ingredients: Everything is pantry-friendly and easy to find.
- Perfect for any occasion: Great for afternoon tea, brunch, or as a light dessert.
Ingredients
For the cake:
- 170g margarine or salted butter, softened
- 170g caster sugar
- 3 large eggs, room temperature
- 170g self-raising flour
- Zest from 1 lemon
- Approx 30 fresh raspberries
For the lemon syrup:
- 50g icing sugar
- 50ml lemon juice (about 2 fresh lemons or lemon from concentrate)
For the glaze:
- 200g icing sugar
- 1 tbsp lemon juice
- 2 tsp milk (any variety)
- 50g seedless raspberry jam, melted and hot
Directions
- Preheat oven to 170°C (150°C fan). Grease and line an 8×8″ square tin.
- In a large bowl, cream together butter and caster sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Fold in the flour and lemon zest until just combined.
- Gently fold in the raspberries without overmixing.
- Pour batter into the prepared tin and smooth the surface.
- Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs.
- Meanwhile, mix icing sugar and lemon juice to make the syrup.
- When the cake is done, prick all over with a toothpick and pour the syrup evenly on top. Let soak in.
- Mix the glaze ingredients until smooth and pourable.
- Pour the glaze over the cooled cake. Drizzle melted raspberry jam on top and swirl with a skewer.
- Allow to set fully before slicing into squares.
Servings and Timing
Servings: 9
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: Approximately 310 kcal per serving
Variations
- Berry swap: Use blueberries or chopped strawberries instead of raspberries.
- Gluten-free: Substitute with gluten-free self-raising flour.
- Vegan: Use dairy-free margarine and replace eggs with flaxseed or plant-based alternatives.
- Lemon-lime twist: Use a mix of lemon and lime zest/juice for extra citrusy flavor.
- Bundt cake version: Bake in a small bundt tin and adjust baking time as needed.
Storage/Reheating
Storage: Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing: Wrap individual pieces tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Reheating: Best served at room temperature, but can be warmed slightly in the microwave for a softer texture.
FAQs
Can I use frozen raspberries?
Yes, but use them straight from the freezer and toss in flour before folding into the batter to prevent bleeding.
What size baking tin should I use?
An 8×8 inch square tin is ideal for this recipe, but you can use a round tin—adjust baking time as needed.
Why did my raspberries sink?
Try dusting them lightly in flour before adding to the batter to help suspend them.
Can I skip the glaze?
Yes, but it adds extra flavor and a beautiful finish. A dusting of icing sugar can be a simple alternative.
Is it okay to use lemon extract instead of fresh zest?
You can, but fresh zest gives the best flavor. If using extract, start with 1/2 teaspoon and adjust to taste.
How do I make it extra lemony?
Add more zest to the batter and a bit of lemon extract to the glaze for a stronger lemon flavor.
Can I make this ahead of time?
Yes, it’s even better the next day as the flavors develop. Store covered at room temperature or in the fridge.
What’s the best way to swirl the raspberry jam?
Use a toothpick or skewer to gently drag the jam through the glaze for a marbled effect.
Can I double the recipe?
Yes, bake in a larger pan and increase baking time by 5–10 minutes, checking doneness with a toothpick.
How do I know the cake is done?
It should be golden and spring back lightly when touched. A toothpick should come out with a few moist crumbs, not wet batter.
Conclusion
The Zesty Raspberry Lemon Drizzle Cake is a delightful, eye-catching bake that’s as pleasing to eat as it is to look at. With its moist lemon sponge, juicy bursts of raspberry, and glossy glaze, this cake is perfect for summer gatherings, afternoon tea, or just a sweet treat to brighten your day. Once you try it, it’s bound to become a go-to recipe in your dessert collection.
Sweeten Your Day with More Fruity Favorites
If this Zesty Raspberry Lemon Drizzle Cake brought sunshine to your table, there’s more to explore in our fruity dessert collection! Indulge in the cozy warmth of Apple Fritter Bread or enjoy the creamy, fruit-filled decadence of our Peach Cobbler Cheesecake. Looking for breakfast bliss? The Chai Cinnamon Rolls offer a spiced swirl you won’t forget. Add brightness to your mornings with our Cottage Cheese Protein Bagels or keep the fruit flavors going strong with a refreshing twist from our Thai Coconut Chicken Soup — a savory palate cleanser between sweet treats.
Print
Zesty Raspberry Lemon Drizzle Cake
- Total Time: 45 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
Treat yourself to our Zesty Raspberry Lemon Drizzle Cake—moist, tangy, and bursting with vibrant, fruity flavor in every sweet, refreshing bite!
Ingredients
- For the cake:
- 170g margarine or salted butter, softened
- 170g caster sugar
- 3 large eggs, room temperature
- 170g self-raising flour
- Zest from 1 lemon
- Approx 30 fresh raspberries
- For the lemon syrup:
- 50g icing sugar
- 50ml lemon juice (about 2 fresh lemons or lemon from concentrate)
- For the glaze:
- 200g icing sugar
- 1 tbsp lemon juice
- 2 tsp milk (any variety)
- 50g seedless raspberry jam, melted and hot
Instructions
- Preheat oven to 170°C (150°C fan). Grease and line an 8×8″ square tin.
- In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well between each addition.
- Fold in the self-raising flour and lemon zest until just combined.
- Gently fold in the raspberries, being careful not to crush them too much.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- While the cake bakes, prepare the lemon syrup by stirring together icing sugar and lemon juice until dissolved.
- Once the cake is out of the oven, prick it all over with a toothpick and pour the syrup evenly over the warm cake. Let it soak in.
- For the glaze, mix the icing sugar, lemon juice, and milk until smooth and pourable.
- Pour the glaze over the cooled cake, then drizzle with the melted raspberry jam. Use a skewer to swirl the jam into the glaze for a marbled effect.
- Let set before slicing into squares.
Notes
- Use room temperature ingredients for a more even batter.
- Be gentle when folding in raspberries to maintain their shape.
- The cake can be stored in an airtight container for up to 3 days.
- Optional: add a few drops of vanilla extract for extra depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British