Lemon & Raspberry Drizzle Cake

A rich, moist cake that would also make a great dessert served with fresh berries. Can be made ahead and frozen undecorated.

Cuts into 12-16 slices.


For the cake

250g softened butter
250g golden caster sugar
zest 2 large lemons
3 large eggs
200g plain flour
100g ground almonds
2½ tsp baking powder
50ml milk
100g fresh or frozen raspberries

For the Drizzle

50g golden caster sugar
50g crushed white sugar cubes
juice 2 large lemons
fresh raspberries to decorate

How to make it

  • Heat oven to 160C/140C fan/gas 3. Butter and line the base of a 23cm round spring from cake tin with baking parchment.
  • Beat the butter and sugar with the lemon zest until pale and fluffy. Add the eggs one at a time. Then fold in the flour, almonds and baking powder, and the milk and keep mixing until smooth.
  • Scrape half the cake batter into the tin and level the surface.
  • Scatter over the raspberries and carefully spread over the remaining mix and level the top. Bake for 40-50mins until cooked and golden.
  • Make the drizzle by quickly mixing the juice and sugars and spoon over the surface of the cake whilst it is still warm. Leave the cake to cool in the tin.
  • When completely cold remove from the tin, place on a serving plate and decorate with fresh raspberries.

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