Lemon Raspberry Drizzle Cake

Introduction

Indulge in the delightful fusion of tart raspberries and zesty lemon with this irresistible Lemon Raspberry Drizzle Cake. Perfect for afternoon tea, brunch gatherings, or as a sweet treat with your morning coffee, this cake brings a burst of fresh flavor to any occasion. Moist, fragrant, and topped with a luscious lemon-raspberry glaze, it’s a dessert that’s both elegant and easy to make. Whether you’re baking for family or friends, this cake is sure to impress.

The History

Drizzle cakes have long been a staple in British baking, known for their moist crumb and signature glaze that soaks into the cake while it’s still warm. The concept dates back to the early 20th century, where the technique of drizzling a liquid topping over a cake ensured a tender and flavorful result. Combining the classic drizzle cake with the vibrant flavors of lemon and raspberry is a modern twist that adds a fruity brightness to the traditional form. Today, this version is a favorite in bakeries and home kitchens alike across the UK and beyond.

Ingredients Breakdown

This Lemon Raspberry Drizzle Cake is crafted with simple, wholesome ingredients that work together to create a soft, moist, and flavorful dessert. Here’s what you’ll need:

Flour – Provides the cake’s structure.
Sugar – Adds sweetness and helps with the cake’s texture.
Butter – Gives the cake a rich, tender crumb.
Eggs – Act as a binder and provide moisture and structure.
Lemon zest and juice – Infuse the cake with fresh, tangy flavor.
Raspberries – Offer a juicy, tart contrast to the sweet cake.
Milk – Keeps the batter moist and light.
Baking powder – Ensures the cake rises properly.
Vanilla extract – Enhances the overall flavor profile.
Powdered sugar and lemon juice (for glaze) – Create the signature drizzle topping.

Step-by-Step Recipe

Preheat your oven to 180°C (160°C fan) and prepare a loaf tin by greasing and lining it with parchment paper.
In a mixing bowl, cream together softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Fold in half the flour, followed by the milk, then the remaining flour to create a smooth batter.
Mix in lemon zest and a splash of lemon juice for a bright citrus flavor.
Gently fold in fresh or frozen raspberries, being careful not to crush them too much.
Pour the batter into the prepared loaf tin and smooth the top with a spatula.
Bake for 45–55 minutes, or until a skewer inserted into the center comes out clean.
While the cake is baking, prepare the glaze by mixing powdered sugar with lemon juice until smooth.
Once the cake is out of the oven and still warm, use a toothpick or skewer to poke small holes into the surface.
Drizzle the lemon glaze evenly over the warm cake, allowing it to soak in for a moist finish.
Let the cake cool completely before slicing and serving.

Tips

To ensure a moist cake, don’t overbake it. Check the cake at the 45-minute mark.
If using frozen raspberries, don’t thaw them before folding into the batter to prevent excess juice from making the batter runny.
Use freshly squeezed lemon juice and zested lemon peel for the most vibrant flavor.
For an extra tangy finish, add a teaspoon of lemon extract to the cake batter.
Let the glaze soak into the cake while it’s still warm for best results.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Variations and Customizations

Gluten-free option: Replace regular flour with a gluten-free flour blend and ensure the baking powder is gluten-free.
Dairy-free version: Substitute butter with coconut oil or vegan margarine, and use plant-based milk.
Chocolate twist: Add a handful of dark chocolate chips to the batter for a decadent twist.
Nutty addition: Fold in chopped almonds or walnuts for added texture and flavor.
Other berries: Swap raspberries for blueberries, blackberries, or strawberries for a different flavor profile.
Spiced version: Add a pinch of ground ginger or cardamom to the batter for a warm, spiced undertone.

Health Considerations and Nutritional Value

This Lemon Raspberry Drizzle Cake, while indulgent, does offer some nutritional benefits from its ingredients:

Raspberries are rich in antioxidants, fiber, and vitamin C.
Lemon zest and juice provide vitamin C and support digestion.
Eggs and milk offer protein and calcium for bone and muscle health.

However, due to the sugar and butter content, it’s best enjoyed in moderation. To make a healthier version, consider using whole wheat flour, reducing the sugar slightly, and substituting some butter with Greek yogurt or applesauce.

Ingredients

150g (3/4 cup) unsalted butter, softened
150g (3/4 cup) caster sugar
3 large eggs
150g (1 cup + 2 tbsp) all-purpose flour
1 tsp baking powder
2–3 tbsp milk
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tsp vanilla extract
100g (about 1 cup) fresh or frozen raspberries
For the glaze: 100g (3/4 cup) powdered sugar + 2–3 tbsp lemon juice

Directions

Preheat oven to 180°C (160°C fan). Grease and line a 900g (2lb) loaf tin with parchment paper.
In a large bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Sift in flour and baking powder, then fold into the mixture alternately with the milk, starting and ending with the flour mixture.
Add lemon zest, 2 tbsp lemon juice, and mix until just combined.
Fold in the raspberries gently to avoid crushing them.
Pour the batter into the loaf tin and smooth the top with a spatula.
Bake for 45–55 minutes or until a skewer inserted into the center comes out clean.
While the cake is baking, whisk together powdered sugar and lemon juice to make the glaze.
Once the cake is out of the oven, poke small holes into the surface with a skewer.
Immediately drizzle the glaze over the warm cake and let it soak in.
Cool completely in the tin before slicing and serving.