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
Scale
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
