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
Scale
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
