Baking is a delightful way to express love and creativity, especially when the recipe combines vibrant flavors and moist textures. One such recipe that stands out is the Super Moist Lemon Drizzle Raspberry Cake. This cake is not just an ordinary dessert; it’s a burst of sunshine on your plate with the zesty tang of lemons and the sweet-tart flavor of fresh raspberries. Perfect for gatherings, celebrations, or just a cozy afternoon at home, this cake will quickly become a family favorite.
In this article, we will explore everything you need to know about making this delightful cake, from gathering ingredients to serving it up beautifully. Let’s dive into the world of baking this unforgettable Lemon Drizzle Raspberry Cake!
Table of Contents
Why You’ll Love This Super Moist Lemon Drizzle Raspberry Cake
There are many reasons to fall in love with this cake. First, it’s super moist, which makes each bite a tender delight. The combination of lemon and raspberry offers a refreshing taste that balances sweetness and tartness perfectly. This cake is versatile enough to enjoy at breakfast, as a snack, or as dessert after dinner.
What’s more, the cake is simple to make, even for those who may not be experienced bakers. The instructions are straightforward, ensuring you can whip it up without stress. Plus, the final lemon drizzle and raspberry jam glaze make for beautiful presentation that will impress your guests.
Whether you’re serving it at a birthday party or enjoying a quiet moment with a cup of tea, this cake brightens any occasion!
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Super Moist Lemon Drizzle Raspberry Cake
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf cake (8–10 slices) 1x
- Diet: Vegetarian
Description
This Super Moist Lemon Drizzle Raspberry Cake is a delightful blend of zesty lemon and juicy raspberries. With a tender crumb, rich lemon syrup soak, and a glossy glaze infused with raspberry jam, it’s the perfect treat for afternoon tea or special occasions.
Ingredients
- 170g margarine or salted butter, softened
- 170g caster sugar
- 3 large eggs, room temperature
- 170g self-raising flour
- Zest from 1 lemon
- Approx 30 fresh raspberries
- For the Lemon Syrup:
- 50g icing sugar
- 50ml fresh lemon juice
- For the Glaze:
- 200g icing sugar
- 1 tbsp lemon juice
- 2 tsp milk
- 50g seedless raspberry jam, melted and hot
- Optional Add-Ons:
- Fresh fruits for decoration (extra raspberries or lemon slices)
- Chopped nuts (finely chopped almonds or walnuts)
Instructions
- Preheat the oven to 180°C (350°F) and grease and line a loaf tin.
- In a large bowl, cream together the softened margarine (or butter) and caster sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Fold in the self-raising flour and lemon zest until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Pour the batter into the prepared tin and level the top.
- Bake for 40–45 minutes or until a skewer inserted in the center comes out clean.
- While the cake is still warm, mix the icing sugar and lemon juice for the syrup, and spoon it evenly over the cake to soak in.
- Allow the cake to cool completely in the tin.
- Mix the icing sugar, lemon juice, and milk to form a thick but pourable glaze.
- Drizzle the glaze over the cooled cake, then spoon the hot raspberry jam over the top in streaks for added flavor and decoration.
- Optional: Garnish with extra raspberries, lemon slices, or chopped nuts.
Notes
- Be gentle when folding in the raspberries to avoid bleeding into the batter.
- The cake can be made a day ahead and kept covered at room temperature for enhanced flavor.
- If you prefer a more subtle lemon flavor, reduce the lemon juice slightly in the syrup and glaze.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 34g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: lemon drizzle raspberry cake, lemon loaf, raspberry lemon cake, moist lemon cake, easy lemon cake, afternoon tea dessert
Ingredients You’ll Need for Super Moist Lemon Drizzle Raspberry Cake
Here are the essential ingredients you will need, along with some optional add-ons to elevate your baking experience:
Essential Ingredients:
- 170g margarine or salted butter, softened: Choose margarine or butter based on your preference, making sure it’s soft enough to mix well.
- 170g caster sugar: Caster sugar dissolves easily into the batter, helping to create a light texture.
- 3 large eggs, room temperature: Room-temperature eggs help your batter to mix more smoothly.
- 170g self-raising flour: This helps your cake to rise beautifully, giving it a light and airy texture.
- Zest from 1 lemon: The zest adds intense lemon flavor without the tartness of the juice.
- Approx 30 fresh raspberries: Fresh raspberries will provide a lovely burst of flavor and texture.
For the Lemon Syrup:
- 50g icing sugar: This sweetener helps to create a smooth syrup that infuses the cake with lemony goodness.
- 50ml lemon juice: Freshly squeezed lemon juice provides the tangy flavor that complements the cake.
For the Glaze:
- 200g icing sugar: The base for the glaze that adds sweetness and a stunning finish.
- 1 tbsp lemon juice: To keep the glaze in line with the lemony theme.
- 2 tsp milk: This helps to adjust the consistency of the glaze for easy spreading.
- 50g seedless raspberry jam, melted & hot: The hot jam adds a beautiful sheen and flavor to the glaze.
Optional Add-Ons:
- Fresh fruits for decoration: Consider adding extra raspberries or slices of lemon on top for an extra pop of color.
- Chopped nuts: Finely chopped almonds or walnuts can add a lovely contrast in texture if sprinkled on the glaze.
Now that you have the ingredients at hand, let’s walk through the steps to create this delightful cake!
How to Make Super Moist Lemon Drizzle Raspberry Cake: Step by Step
Baking this Lemon Drizzle Raspberry Cake is easy and only requires a few steps. Here’s a detailed guide to help you master this recipe:
1. Preheat the Oven
Begin by preheating your oven to 170°C (150°C fan). This ensures that your cake bakes evenly and rises correctly. While the oven heats up, prepare your baking tin.
2. Prepare the Baking Tin
Grease an 8×8 inch (20×20 cm) tin with butter or margarine. If you want to ensure easy removal of the cake after baking, you can also line the base with parchment paper. This will prevent sticking and make cleanup easier.
3. Cream the Margarine and Sugar
In a large mixing bowl, combine the softened margarine (or butter) and caster sugar. Use an electric mixer on medium speed to cream them together. Mix until the mixture is light and fluffy. This process usually takes about 3 to 5 minutes and introduces air into the mixture, making the cake light.
4. Add the Eggs
Once the margarine and sugar are creamed, add the eggs one at a time. Mix well after each addition. This helps the eggs to incorporate smoothly into the batter, which is essential for a uniform texture in your cake.
5. Mix in the Dry Ingredients
Next, gently fold in the self-raising flour and lemon zest using a spatula or wooden spoon. Be careful not to over-mix, as that can lead to a denser cake. Mix just until everything is well combined.
6. Incorporate the Raspberries
Now, it’s time to add the fresh raspberries. Gently fold them into the batter, being careful not to break the fruit. You want to keep the raspberries whole for bursts of flavor throughout the cake.
7. Pour the Batter into the Tin
Once the batter is well mixed, pour it into your prepared tin. Use a spatula to smooth the top and ensure it is evenly distributed.
8. Bake the Cake
Place the tin in the preheated oven and bake for 25 to 30 minutes. To check if it’s done, insert a toothpick into the center of the cake. If it comes out with a few crumbs clinging to it, your cake is ready!
9. Prepare the Lemon Syrup
While the cake is baking, you can prepare the lemon syrup. In a small bowl, mix together icing sugar and lemon juice until smooth. This syrup will soak into the cake, giving it that moist texture and zesty flavor.
10. Soak the Cake
Once the cake is out of the oven, use a skewer or toothpick to poke small holes across the top of the cake. This will allow the lemon syrup to soak in more effectively. Drizzle the lemon syrup over the top, ensuring it seeps into the holes for maximum flavor infusion.
11. Prepare the Glaze
In another mixing bowl, combine icing sugar, lemon juice, and milk. Whisk until the mixture reaches a smooth and pourable consistency. Next, stir in the hot, melted raspberry jam for a beautiful sheen and tangy flavor.
12. Glaze the Cake
Once the cake has cooled completely, pour the glaze generously over the top. Spread it out with a spatula if needed to cover the entire surface.
13. Enjoy!
Allow the glaze to set briefly before slicing the cake. Serve it on a lovely platter, and enjoy the incredible flavors of this super moist lemon drizzle raspberry cake!
Serving Suggestions for Super Moist Lemon Drizzle Raspberry Cake
This cake can be enjoyed in a variety of ways:
- With a Cup of Tea or Coffee: Pair the cake with your favorite hot beverage for a cozy snack.
- Garnished with Fresh Berries: Add some extra raspberries on the side or on top for beautiful presentation.
- With a Scoop of Ice Cream: Serve warm slices with a scoop of vanilla ice cream for a delightful dessert.
- At Parties: While it’s perfect for afternoon tea, this cake also shines when served at birthdays, picnics, or potlucks.
Pro Tips for Perfecting Your Super Moist Lemon Drizzle Raspberry Cake
To elevate your baking experience and ensure the best results, keep these pro tips in mind:
- Room Temperature Ingredients: Always use room temperature eggs and butter for better blending and texture.
- Don’t Over-mix: Mix just until ingredients are combined to preserve the lightness of the batter.
- Fresh Ingredients: Use fresh lemons and raspberries for the best flavor. Avoid substitutes, as they can change the cake’s taste and texture.
- Cool Completely Before Glazing: Ensure the cake is completely cool before applying the glaze to prevent it from melting.
- Storage: If storing leftovers, keep them in an airtight container to maintain freshness.
Easy Variations for Super Moist Lemon Drizzle Raspberry Cake
For those who like to get creative in the kitchen, here are a few simple variations to try:
- Blueberry Lemon Cake: Substitute raspberries with fresh blueberries for a different fruity flavor.
- Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter for a delightful crunch and extra flavor.
- Coconut Lemon Cake: Mix in desiccated coconut to the batter for a tropical twist on the classic recipe.
- Gluten-Free Version: Use gluten-free self-raising flour if you need a gluten-free option.
Storage Tips to Keep Your Super Moist Lemon Drizzle Raspberry Cake Fresh
To ensure your cake stays fresh and moist for as long as possible:
- Room Temperature: Store the cake in an airtight container at room temperature for up to three days.
- Refrigerate: If you want to extend the freshness, move the cake to the refrigerator. It can last about a week when properly covered.
- Freezing: For longer storage, wrap the cake tightly in plastic wrap and aluminum foil, then freeze. It can last for up to three months. Thaw in the fridge before serving.
Conclusion
Baking the Super Moist Lemon Drizzle Raspberry Cake is a delightful way to bring joy to your kitchen and your dining table. The combination of zesty lemon, juicy raspberries, and a sweet glaze makes it a delightful treat for all occasions. Whether you enjoy it with friends or savor a slice by yourself, this cake is sure to win hearts.
So why wait? Gather your ingredients, follow the steps, and create this luscious cake today. Happy baking!
FAQs About Super Moist Lemon Drizzle Raspberry Cake
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. Just ensure they are thawed and well-drained before adding to the batter.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it properly to keep it fresh.
Is there a way to make this cake dairy-free?
Yes, you can replace the butter with a dairy-free margarine and ensure the milk in the glaze is plant-based.
What should I serve with the cake?
This cake pairs beautifully with a cup of tea or coffee and is delightful with a scoop of vanilla ice cream. Enjoy!
By diving deep into the ingredients, instructions, and tips provided here, you can create a baking masterpiece that is both delicious and visually stunning. The Super Moist Lemon Drizzle Raspberry Cake is more than just a cake; it’s an experience that captures the joy of baking. Enjoy every bite!
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