Raspberry Lemon Drizzle Cake Recipe
If you’re on the hunt for a dessert that perfectly balances bright citrus notes with the natural sweetness of berries, look no further—this Raspberry Lemon Drizzle Cake Recipe is an absolute showstopper. This cake brings together zesty lemon and juicy raspberries in a tender, moist loaf that’s topped with a tangy lemon glaze for that extra pop of flavor. It’s a comforting British-inspired treat that’s simple enough for weeknight baking yet special enough to impress friends and family. Every bite bursts with sunshine and sweetness, making it an irresistible choice for any occasion.
Ingredients You’ll Need
Every ingredient in this recipe is a small but mighty player, contributing essential flavors and textures to create the perfect Raspberry Lemon Drizzle Cake Recipe. From the fluffy structure given by flour and baking powder to the creamy tang of Greek yogurt, each one is thoughtfully chosen to build a harmony of taste and moisture.
- All-purpose flour (1½ cups): The base that gives the cake its delicate crumb and structure.
- Baking powder (2 teaspoons): Helps the cake rise beautifully for that light, airy texture.
- Salt (¼ teaspoon): A pinch to balance flavors and enhance the sweetness.
- Unsalted butter, softened (½ cup): Adds richness and creates a tender crumb.
- Granulated sugar (1 cup): Sweetens the cake while contributing to that perfect golden color.
- Large eggs (2): Bind everything together and add moisture.
- Lemon zest (1 tablespoon): Packs the punch of fresh citrus flavor right into the batter.
- Fresh lemon juice (¼ cup): Brightens the cake with zesty freshness, balancing sweetness.
- Plain Greek yogurt or sour cream (½ cup): Keeps the cake moist and adds a subtle tang.
- Vanilla extract (1 teaspoon): Enhances the overall flavor profile with warmth and depth.
- Fresh raspberries (1 cup): Gives bursts of juicy sweetness and a gorgeous pop of color.
- Flour for coating raspberries (1 tablespoon): Prevents the berries from sinking to the bottom of the cake.
- Powdered sugar (½ cup) for drizzle: Creates the perfect sweet glaze topping.
- Fresh lemon juice (1 to 2 tablespoons) for drizzle: Adds that refreshing citrus zing to balance the sweetness of the glaze.
How to Make Raspberry Lemon Drizzle Cake Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F and greasing a 9×5-inch loaf pan to ensure the cake releases easily once baked. In a medium bowl, whisk together the flour, baking powder, and salt. This blend of dry ingredients is your foundation, ensuring the cake rises evenly and tastes perfectly balanced.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial—creaming incorporates air which helps your cake achieve a tender, airy texture. You’ll notice the color lighten and the texture become silky and smooth, which is exactly what you want.
Step 3: Add Eggs, Lemon, and Yogurt
Add the eggs one at a time to the creamed mixture, beating well after each addition to maintain that airy texture. Then stir in the lemon zest, fresh lemon juice, Greek yogurt, and vanilla extract. These ingredients bring in moisture, tang, and zing, creating a harmonious lemony base that’s just the right balance of sweet and tart.
Step 4: Combine Dry and Wet Ingredients
Gradually add the dry flour mixture to the wet ingredients and mix gently just until combined. Overmixing can make the cake tough, so a light touch ensures your cake stays soft and tender.
Step 5: Prepare and Fold in the Raspberries
Toss the fresh raspberries with one tablespoon of flour to coat them — this helps keep those lovely berries suspended in the batter instead of sinking to the bottom. Gently fold the raspberries into the batter, being careful not to crush them and turn the batter pink. This step ensures you get beautifully vibrant bursts of raspberry flavor throughout each slice.
Step 6: Bake to Perfection
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. The cake will develop a beautiful golden crust, while staying moist and juicy on the inside thanks to the yogurt and raspberries. Let it cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
Step 7: Make the Lemon Drizzle and Finish Your Cake
Whisk together powdered sugar and fresh lemon juice until you get a smooth, pourable glaze. Drizzle it generously over the cooled cake to add a shiny, tangy finish. This glaze isn’t just decoration—it adds an irresistible citrus punch that makes every bite memorable.
How to Serve Raspberry Lemon Drizzle Cake Recipe
Garnishes
Fresh raspberries or thin lemon slices on top instantly elevate this cake’s appearance and flavor. You can also sprinkle a few lemon zest curls or a light dusting of powdered sugar to add a pretty and bright touch. These simple garnishes make the cake look bakery-worthy.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance its zesty brightness with creamy richness. Freshly brewed tea or a cup of coffee also make perfect companions, turning your tea time or dessert hour into a cozy ritual.
Creative Ways to Present
Slice the cake thick for a rustic feel, or cut into thin slivers for a dainty tea party treat. You can also turn this recipe into cupcakes by adjusting baking time, perfect for sharing at gatherings. Serving it on a bright, colorful platter with fresh berries scattered around instantly creates a fresh, inviting look that guests will love.
Make Ahead and Storage
Storing Leftovers
Keep your Raspberry Lemon Drizzle Cake Recipe covered at room temperature for up to 3 days to maintain its moistness and flavor. Using a cake dome or wrapping it tightly with plastic wrap works best to keep it fresh and prevent it from drying out.
Freezing
You can freeze this cake once fully cooled by wrapping it tightly in plastic wrap and placing it in an airtight container or freezer bag. It freezes well for up to 2 months. When ready to enjoy, thaw overnight in the fridge for the best texture and flavor.
Reheating
For maximum enjoyment, warm slices slightly in a microwave or oven for 10 to 15 seconds. This helps revive the soft texture and enhances the aroma of lemon and raspberries. Just be careful not to overheat or the glaze might melt away.
FAQs
Can I use frozen raspberries instead of fresh?
Yes! Frozen raspberries work well in this Raspberry Lemon Drizzle Cake Recipe. Just add them to the batter frozen and don’t thaw first to keep the batter from becoming overly wet and pink.
Is Greek yogurt necessary or can I substitute?
Greek yogurt adds moisture and tang, but sour cream works just as beautifully without compromising texture or flavor. Regular yogurt is a less thick alternative but may affect the crumb slightly.
How can I prevent the raspberries from sinking?
Coating the raspberries with flour before folding them into the batter is an effective trick to keep them evenly distributed throughout the cake, rather than sinking to the bottom during baking.
Can I make this cake gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend suitable for baking, you can enjoy a gluten-free version. Be sure to choose a blend that contains xanthan gum or another binder for the best results.
What is the best way to store the cake to keep the drizzle fresh?
It’s ideal to drizzle the lemon glaze just before serving for maximum freshness. If storing, keep the cake covered at room temperature and drizzle glaze on slices as you serve them to maintain that bright, tangy finish.
Final Thoughts
This Raspberry Lemon Drizzle Cake Recipe is one of those delightful treats that brings sunshine and smiles to any table. It’s simple to make, bursting with fresh flavors, and looks stunning enough to impress without any fuss. I can’t wait for you to bake it and see how it quickly becomes a treasured favorite. Happy baking, my friend!
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Raspberry Lemon Drizzle Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Raspberry Lemon Drizzle Cake is a moist and tangy British-inspired dessert loaf, bursting with fresh raspberries and a zesty lemon flavor. Perfectly balanced with a sweet lemon drizzle glaze, it’s an easy-to-make treat ideal for teatime or dessert.
Ingredients
Cake Batter
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 tablespoon flour (for coating raspberries)
Lemon Drizzle
- ½ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Then stir in lemon zest, fresh lemon juice, Greek yogurt, and vanilla extract until the batter is smooth and well combined.
- Combine dry and wet ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until incorporated to avoid overworking the batter and developing gluten.
- Coat and fold in raspberries: Toss the fresh raspberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter, taking care not to break them.
- Pour and bake: Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 45 to 55 minutes, until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring the cake sets properly.
- Prepare lemon drizzle: Whisk together powdered sugar and fresh lemon juice until smooth and pourable to make a bright, tangy glaze.
- Drizzle and serve: Pour the lemon drizzle evenly over the cooled cake and serve slices to enjoy the perfect balance of sweetness and citrus zing.
Notes
- If fresh raspberries are unavailable, use frozen raspberries but do not thaw them before folding into the batter to prevent excess moisture.
- This cake stores well when covered at room temperature for up to 3 days, making it a convenient make-ahead dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British-Inspired
