If you crave the tangy brightness of lemons paired with the juicy pop of fresh berries, this Raspberry Lemon Drizzle Cake is the ultimate treat you need in your life. Each bite delivers a soft, tender crumb, pockets of tart raspberries, and a sparkling lemon drizzle that soaks right through the loaf, creating a cake that’s impossibly moist, vibrant, and perfect for sharing. Whether you’re planning a cheerful brunch, looking for a summery dessert, or just want to brighten an ordinary afternoon, this recipe will win you over with its effortless charm and big, sunny flavors.
Ingredients You’ll Need
You probably have most of these essentials in your pantry already—just bring home some juicy raspberries and a couple of lemons, and you’re all set! Each ingredient in this Raspberry Lemon Drizzle Cake brings its own flair, whether it’s creamy richness, zesty aroma, or dazzling color.
- Unsalted butter (1/2 cup, softened): This gives your cake a rich, tender base and helps achieve that perfect melt-in-your-mouth texture.
- Granulated sugar (1 cup): Not only sweetens the cake but also adds a delicate crisp to the crust after baking.
- Large eggs (2): Eggs bind everything together, giving the loaf structure while keeping it soft and luscious.
- Lemon zest (1 tablespoon): The zest infuses the cake with bright, citrusy fragrance and flavor—don’t skip it!
- Lemon juice (2 tablespoons for cake, 1/4 cup for drizzle): Provides the signature tang to both the cake and the drizzle soak, making every bite taste refreshing.
- All-purpose flour (1 1/2 cups): The sturdy foundation for baking, holding all the wonderful flavors together.
- Baking powder (1 1/2 teaspoons): This little boost ensures your loaf rises beautifully and stays light.
- Salt (1/4 teaspoon): Just a small pinch balances the sweetness and deepens the lemon flavor.
- Whole milk or buttermilk (1/2 cup): Whichever you choose, it brings extra moisture and a hint of tang—especially if you use buttermilk.
- Fresh or frozen raspberries (1 cup): The bursting flavor and jewel-like color of the raspberries make this loaf truly irresistible (no need to thaw if frozen).
- Lemon drizzle (1/4 cup lemon juice + 1/4 cup granulated sugar): This sweet-tart syrup soaks into the hot cake, sealing in moisture and creating that classic shiny finish.
How to Make Raspberry Lemon Drizzle Cake
Step 1: Prepare the Pan and Oven
Begin by preheating your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper and grease it lightly—this makes lifting your Raspberry Lemon Drizzle Cake out of the pan a dream, and ensures nothing gets left behind.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, beat together the softened butter and sugar until it’s pale, light, and fluffy—this step is key for a delicate crumb. Beat in the eggs, one at a time, incorporating well after each addition. Then add the lemon zest and juice, mixing just until everything smells gloriously citrusy.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This prevents any pockets of baking powder from sneaking into the baked cake and ensures even rising.
Step 4: Bring the Batter Together
Gradually add the dry ingredients to your wet mixture, alternating with the milk or buttermilk—start and finish with flour. Mixing in stages keeps the batter soft and prevents overworking, which could make your Raspberry Lemon Drizzle Cake dense instead of fluffy.
Step 5: Fold in the Raspberries
Gently fold the raspberries into the batter using a spatula. Be delicate here! The goal is to keep those juicy berries mostly intact so they burst with flavor when baked.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared loaf pan and give the top a quick smooth with your spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will fill with the most wonderful citrusy aroma—it’s almost impossible to wait!
Step 7: Make and Pour the Lemon Drizzle
While the cake bakes, mix together the additional lemon juice and sugar in a small bowl until the sugar dissolves completely. When the loaf comes out of the oven, poke it all over with a skewer or fork, then slowly pour the drizzle over the top. Watch as the syrup soaks right in, promising ultra-moist, flavor-packed slices.
Step 8: Cool and Finish
Let your Raspberry Lemon Drizzle Cake cool in the pan for about 15 minutes—this helps it set and makes removing it easier. Transfer the loaf to a wire rack to cool completely. If you want to add a final touch, feel free to dust the top with powdered sugar or add an easy lemon icing for extra sweetness.
How to Serve Raspberry Lemon Drizzle Cake
Garnishes
For maximum eye appeal and a little extra flair, sprinkle your finished cake with a dusting of powdered sugar or drizzle with a thin lemon glaze. A few fresh raspberries or twists of lemon zest on top make it absolutely stunning—almost too pretty to eat (almost!).
Side Dishes
This cheerful cake pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream, making it feel extra special for dessert. For a light brunch, serve it alongside a fresh fruit salad, lemony yogurt, or crisp iced tea.
Creative Ways to Present
Slice the Raspberry Lemon Drizzle Cake and arrange the pieces in a fan shape on a pretty platter, garnished with edible flowers for a garden party vibe. For picnics, cut the loaf into thick fingers or cubes and serve in cupcake liners. Turn leftovers into a brilliant trifle with layers of berries and cream.
Make Ahead and Storage
Storing Leftovers
Any leftover Raspberry Lemon Drizzle Cake can be wrapped tightly or popped into an airtight container. It stays moist and flavorful for up to three days at room temperature, so you can sneak another slice whenever the craving strikes.
Freezing
Need to make your cake in advance? Go for it! Let the loaf cool completely, wrap it in plastic wrap and foil, and freeze for up to two months. Thaw it overnight at room temperature to enjoy that bakery-fresh taste once again.
Reheating
If you love warm cake, simply microwave individual slices for 10-15 seconds to restore that just-baked coziness. Or, wrap the loaf in foil and warm it gently in a low oven. Add a fresh drizzle or a scoop of ice cream for extra indulgence!
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just toss them in directly from the freezer without thawing to avoid extra moisture in your batter. Frozen berries hold their shape well and deliver the same bright flavor.
How do I keep my raspberries from sinking in the cake?
To help raspberries stay evenly distributed, lightly toss them with a spoonful of flour before folding them into the batter. This tiny step works wonders in keeping your Raspberry Lemon Drizzle Cake picture-perfect.
Can I make this cake gluten-free?
Yes, a good 1:1 gluten-free flour blend will work in place of regular flour. Just check that your baking powder is also gluten-free, and follow the recipe as written for delicious results.
Is it possible to double the recipe?
You bet! Double all the ingredients and divide the batter evenly between two loaf pans. Bake as directed, though you may need a couple of extra minutes to ensure both cakes are cooked through.
What’s the best way to store Raspberry Lemon Drizzle Cake for a picnic?
Once fully cooled, wrap slices in parchment or wax paper and pack them in a container or tin. This keeps the drizzle from making everything sticky and helps the slices hold their shape until it’s time to enjoy.
Final Thoughts
If you’re looking for a failsafe showstopper that bursts with fresh flavor and easy charm, Raspberry Lemon Drizzle Cake is truly the answer. Watching friends or family swoon over a slice is half the fun, and you’ll love having such a reliable, delicious treat up your sleeve. Bake it once, and you’ll be hooked—promise!
Print
Raspberry Lemon Drizzle Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of sweet and tangy flavors with this delightful Raspberry Lemon Drizzle Cake. This moist and tender loaf cake is infused with fresh raspberries and zesty lemon, finished with a citrusy drizzle for a burst of flavor in every bite.
Ingredients
Cake:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk or buttermilk
- 1 cup fresh or frozen raspberries (do not thaw if frozen)
Lemon Drizzle:
- 1/4 cup lemon juice
- 1/4 cup granulated sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease and line a 9×5-inch loaf pan with parchment paper.
- Prepare the batter: Cream butter and sugar, add eggs, lemon zest, and juice. Combine dry ingredients and milk, then fold in raspberries.
- Bake the cake: Pour batter into pan and bake for 50–60 minutes until a toothpick comes out clean.
- Make the drizzle: Stir lemon juice and sugar, poke holes in the hot cake, then pour the drizzle over.
- Cool and serve: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra sweetness, dust with powdered sugar or glaze with lemon icing once cooled.
- This cake keeps well in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
