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
Scale
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
