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
Scale
- 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