This Raspberry and Lemon Drizzle Cake provides a nice alternative to the classic Lemon Drizzle Cake and has proven to be very popular with the Tearooms customers. It is very refreshing with the tang of the lemon and the slightly tart flavour of the raspberries and is especially ideal in summer.

When the weather is very hot I don’t want to make cakes with buttercream or chocolate icing as these tend to get very soft in the heat, which is why I started thinking of some alternatives.

I’m so happy with this Raspberry and Lemon Drizzle Cake and the additional versions I have now come up with – Blueberry and Lime Drizzle Cake and Strawberry and Orange Drizzle Cake.

Ingredients for Raspberry and Lemon Drizzle Cake

Jump to printable recipe

8 ounces / 225 grams salted butter (softened)
8 ounces / 225 grams caster sugar
4 large eggs
12 ounces / 350 grams self raising flour
4 medium lemons – rind and juice
12 ounces / 350 grams fresh or frozen raspberries
8 ounces / 225 grams granulated sugar

Directions for Raspberry and Lemon Drizzle Cake

Grease and line a 9 inch / 23 cm cake tin.
Pre-heat the oven to Pre-heat the oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
Cream together the butter and caster sugar until very light and fluffy.
Beat in the eggs one by one, beating thoroughly with each addition.
Sieve the flour and fold into the butter, caster sugar and egg ingredients.
Fold in the lemon rind and about ¾ of the raspberries.
Tip the mixture into the lined cake tin and level with a metal spoon.
Sprinkle the remaining raspberries on top of the cake mixture.
Bake in the centre of the pre-heated oven for approximately 1¼ to 1½ hours. If you are using frozen raspberries the cake will take longer to cook than if you use fresh ones.
When risen and lightly golden brown remove from the oven and test with a skewer. If it comes out clean your cake is cooked. If the cake sticks to the skewer put the cake back in the oven for another 10 minutes and test again until it is cooked.
Mix the lemon juice with the granulated sugar. You don’t want all the sugar to dissolve as the distinctive crunchy top of a drizzle cake depends on the sugar only being partially dissolved.
When the cake is cooked remove from the oven. Leave to cool for around 15 minutes. Pierce the cake in several places with a skewer and spoon the lemon juice and sugar mixture evenly over the top.
Allow to become completely cold in the tin before turning it out.

Raspberry and Lemon Drizzle Cake

Course: SnacksCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Ingredients

8 ounces / 225 grams salted butter (softened)
8 ounces / 225 grams caster sugar
4 large eggs
12 ounces / 350 grams self raising flour
4 medium lemons – rind and juice
12 ounces / 350 grams fresh or frozen raspberries
8 ounces / 225 grams granulated sugar

Directions

Grease and line a 9 inch / 23 cm cake tin.
Pre-heat the oven to Pre-heat the oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
Cream together the butter and caster sugar until very light and fluffy.
Beat in the eggs one by one, beating thoroughly with each addition.
Sieve the flour and fold into the butter, caster sugar and egg ingredients.
Fold in the lemon rind and about ¾ of the raspberries.
Tip the mixture into the lined cake tin and level with a metal spoon.
Sprinkle the remaining raspberries on top of the cake mixture.
Bake in the centre of the pre-heated oven for approximately 1¼ to 1½ hours. If you are using frozen raspberries the cake will take longer to cook than if you use fresh ones.
When risen and lightly golden brown remove from the oven and test with a skewer. If it comes out clean your cake is cooked. If the cake sticks to the skewer put the cake back in the oven for another 10 minutes and test again until it is cooked.
Mix the lemon juice with the granulated sugar. You don’t want all the sugar to dissolve as the distinctive crunchy top of a drizzle cake depends on the sugar only being partially dissolved.
When the cake is cooked remove from the oven. Leave to cool for around 15 minutes. Pierce the cake in several places with a skewer and spoon the lemon juice and sugar mixture evenly over the top.
Allow to become completely cold in the tin before turning it out.

How to store Raspberry and Lemon Drizzle Cake

This cake will keep for up to three days in an airtight tin. Keep in a cool place but not in the fridge, as a cake made with butter will become hard if kept at too low a temperature.

As it proved so popular in the tearooms I have now come up with another two alternatives to the Lemon Drizzle Cake – – Blueberry and Lime Drizzle Cake, and Strawberry and Orange Drizzle Cake.

I hope you can make this Raspberry and Lemon cake – or one of the other drizzle cake variations. They really are quite easy to make.

If you do I would love to know how you get on. Also, please let me know if you come up with any other fruit combinations.

Until then happy baking!

Tanya