Raspberry Lemon Drizzle Cake Recipe
There’s something irresistible about a Raspberry Lemon Drizzle Cake: it’s the kind of recipe that instantly brightens any table with its sunny citrus aroma and pops of ruby raspberries. The tang of fresh lemon, the tender crumb, and that sweet-tart drizzle make every bite a little celebration. This loaf is as perfect for a picnic as it is for afternoon tea, and it’s one of those comforting bakes you’ll want to share with friends and family—or just keep all to yourself. Let’s dive in and make baking this cake the highlight of your week!
Ingredients You’ll Need
This Raspberry Lemon Drizzle Cake comes together with a happy handful of pantry staples and a few fresh favorites. Each ingredient brings its own unique touch, ensuring that every slice is moist, flavorful, and bursting with summery color.
- All-purpose flour: The backbone of the cake, giving it structure and a soft crumb.
- Baking powder: For that lovely lift and lightness in every bite.
- Salt: Just a pinch sharpens the flavors and balances the sweetness.
- Unsalted butter (softened): Adds richness and helps create a tender, melt-in-your-mouth texture.
- Granulated sugar: Sweetens the loaf and helps achieve a golden crust.
- Large eggs: Bind everything together and give the cake structure and moisture.
- Plain yogurt or sour cream: Keeps the cake extra moist and adds a subtle tang.
- Fresh lemon juice: The star citrus note, infusing the batter and the drizzle with bright flavor.
- Lemon zest: Packs even more punchy lemon aroma and taste.
- Vanilla extract: Rounds out the flavors with a delicate sweetness.
- Fresh raspberries: Juicy bursts of berry flavor and gorgeous color in every slice.
- All-purpose flour (for tossing berries): Prevents the raspberries from sinking to the bottom of the loaf.
- Powdered sugar: The base for that irresistible, glossy lemon drizzle.
- Fresh lemon juice (for drizzle): Adds zingy tartness to the sweet glaze on top.
How to Make Raspberry Lemon Drizzle Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy lifting later. This simple step guarantees your Raspberry Lemon Drizzle Cake will come out of the pan in perfect shape, ready for its big reveal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that your rising agents are distributed evenly, and prevents any lumps from sneaking into your batter. Set aside—your kitchen already smells a little brighter.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is pale, fluffy, and irresistible. This step incorporates air into the batter, resulting in that signature light texture we love in a Raspberry Lemon Drizzle Cake.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, mixing well after each. Then, stir in the yogurt (or sour cream), fresh lemon juice, lemon zest, and vanilla extract. The batter will look luscious and smell heavenly—this is where the magic begins!
Step 5: Combine Wet and Dry Ingredients
Gradually add your flour mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix; a light hand here keeps the cake moist and tender.
Step 6: Fold in the Raspberries
Toss the fresh raspberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter, taking care not to crush the berries—this way, every slice will be studded with juicy pockets of raspberry.
Step 7: Bake the Cake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will fill with the irresistible aroma of lemon and butter—pure happiness!
Step 8: Cool and Drizzle
Let the cake cool in the pan for about 10 minutes, then lift it out and let it cool completely on a wire rack. For the finishing touch, whisk together powdered sugar and fresh lemon juice until smooth, then drizzle it generously over your Raspberry Lemon Drizzle Cake. The glossy glaze adds a sweet-tart kick that’s simply perfect.
How to Serve Raspberry Lemon Drizzle Cake
Garnishes
A little extra flourish goes a long way! Try topping your Raspberry Lemon Drizzle Cake with a handful of fresh raspberries, thin lemon slices, or a sprinkle of lemon zest for a pretty, bakery-style finish. If you’re feeling fancy, a dusting of powdered sugar adds a snowy touch.
Side Dishes
While this cake is delightful on its own, it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries or a spoonful of lemon curd on the side make each slice feel extra special, perfect for a brunch spread or afternoon tea.
Creative Ways to Present
For a fun twist, slice the Raspberry Lemon Drizzle Cake and arrange the pieces on a platter with edible flowers or mint leaves scattered around. Cut the loaf into mini cubes for a dessert board, or package slices in parchment for a picnic treat that looks as lovely as it tastes.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Lemon Drizzle Cake in an airtight container at room temperature for up to three days. The crumb stays moist thanks to the yogurt and juicy raspberries, and the flavors actually deepen as the cake rests.
Freezing
To freeze, wrap slices (or the whole loaf) tightly in plastic wrap and then in foil. Store in the freezer for up to two months. When you’re ready to enjoy, thaw at room temperature—your cake will taste wonderfully fresh.
Reheating
If you prefer your cake slightly warm, pop a slice in the microwave for 10 to 15 seconds. This brings back that just-baked softness and makes the lemony aroma even more inviting.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just use the raspberries straight from the freezer and toss them in flour before folding into the batter. This helps prevent them from bleeding color and keeps your Raspberry Lemon Drizzle Cake looking beautiful.
What’s the best way to zest a lemon?
Use a microplane or fine grater to zest only the bright yellow part of the lemon peel, avoiding the bitter white pith underneath. Fresh zest gives the cake its lively citrus flavor and aroma.
Can I make this cake gluten-free?
Yes, you can substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but you’ll still get a delicious, moist Raspberry Lemon Drizzle Cake.
How do I prevent the cake from sinking in the middle?
Make sure your baking powder is fresh and don’t overmix the batter. Also, avoid opening the oven door during baking, as sudden temperature changes can cause the cake to sink.
Can I double the recipe for a crowd?
Definitely! Double the ingredients and divide the batter between two loaf pans. Bake both at the same temperature, checking for doneness around the 50 to 60 minute mark.
Final Thoughts
If you love baking as much as I do, you’re in for a treat with this Raspberry Lemon Drizzle Cake. Every slice is bursting with flavor, color, and that perfect balance of sweet and tart. Go ahead, gather your ingredients and share this delicious loaf with someone you love—or simply enjoy a quiet moment with a slice and a hot cup of tea. Happy baking!
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Raspberry Lemon Drizzle Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A moist and tangy Raspberry Lemon Drizzle Cake combining fresh raspberries and zesty lemon for a delightful fruity dessert. This British classic loaf cake features a tender crumb with a sweet and tart lemon glaze, perfect for teatime or a light dessert.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour (for tossing berries)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups fresh raspberries
Drizzle
- 1/2 cup powdered sugar
- 2–3 teaspoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and line it with parchment paper to prevent sticking and to make removal easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which adds air and results in a tender crumb.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the plain yogurt (or sour cream), fresh lemon juice, lemon zest, and vanilla extract until fully combined.
- Combine Batter: Gradually fold the dry ingredients into the wet ingredients just until combined, being careful not to overmix to keep the cake tender.
- Prepare Raspberries and Fold In: Toss the fresh raspberries lightly with 1 tablespoon of flour to prevent them from sinking to the bottom. Gently fold them into the batter to evenly distribute the fruit without crushing them.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set, then transfer it onto a wire rack to cool completely before adding the glaze.
- Make and Apply Drizzle: Whisk together the powdered sugar and 2 to 3 teaspoons of fresh lemon juice until a smooth, pourable glaze forms. Drizzle this over the cooled cake to add a tangy sweet finish before serving.
Notes
- For best results, use fresh raspberries; however, frozen raspberries work well if you toss them in flour and add them straight from the freezer to the batter.
- This cake is best enjoyed within 3 days when stored in an airtight container at room temperature.
- You can substitute plain yogurt with sour cream for a slightly richer texture.
- Make sure not to overmix the batter once dry ingredients are added to keep the cake light and fluffy.
- If your raspberries are very large, consider gently chopping them to prevent large fruit pockets.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
