If you’re searching for a divine balance of zesty brightness and juicy sweetness, this Lemon and Raspberry Drizzle Cake Recipe is exactly what your kitchen deserves. Imagine a beautifully moist loaf, bursting with fresh raspberries and a vibrant lemon zing, topped with a glossy lemon glaze that adds the perfect finishing touch. This cake isn’t just a treat for your taste buds, it’s also a celebration of fresh, straightforward ingredients coming together in a symphony of flavors that feels like a warm hug in every bite.

Lemon and Raspberry Drizzle Cake Recipe - Recipe Image

Ingredients You’ll Need

Let’s keep things simple but flavorful with ingredients that are easy to find and essential for that perfect texture and taste. Each component plays a starring role, whether it’s the creamy tang from Greek yoghurt or the pop of raspberry that surprises you with every forkful.

Butter (190 g): Provides richness and a tender crumb; dairy-free options work beautifully too.
Caster Sugar (240 g): Sweetens the cake and ensures a delicate texture.
Large Eggs (3): Bind the ingredients together and add structure.
Lemon Zest (from 2 lemons): Packs a fragrant citrus punch that wakes up the senses.
Greek or Coconut Yoghurt (100 g): Adds moisture and a subtle tang.
Gluten-Free Self-Raising Flour (240 g): Makes this cake accessible to everyone while keeping it light.
Baking Soda (1/2 tsp): Helps the cake rise beautifully.
Xanthan Gum (1/2 tsp, optional): Stabilizes the texture if your flour blend lacks it.
Fresh or Frozen Raspberries (200 g): Burst of natural sweetness and stunning color.
Fresh Lemon Juice (75 ml): Adds depth to the drizzle and glaze.
Caster Sugar (75 g): For the lemon drizzle, bringing a balance of sweetness.
Icing Sugar (250 g): Creates a smooth, irresistible glaze to coat the cake.
Extra Fresh Raspberries (a handful, optional): For decorating and adding that extra pop of freshness.

How to Make Lemon and Raspberry Drizzle Cake Recipe

Step 1: Prepare Your Baking Tin and Dry Ingredients

Start by preheating your oven to 180°C (or 160°C for fan ovens). Grease and line a large loaf tin—something around 25 x 12 cm works perfectly. This preparation ensures your cake slips out effortlessly after baking. Next, whisk together your gluten-free self-raising flour, baking soda, and xanthan gum if you’re using it. This mix is the foundation for your cake’s perfect rise and crumb.

Step 2: Cream Butter and Sugar

In a large bowl or your stand mixer, beat the butter and caster sugar until pale, fluffy, and full of air. This step is crucial—it’s what makes your cake light and tender, setting you up for that cloud-like texture we all adore.

Step 3: Combine Wet and Dry Ingredients Gradually

Add an egg to your creamed butter and sugar, then a tablespoon of your flour mixture, mixing well after each addition. Doing it this way prevents curdling and keeps your batter smooth. Repeat this process until all three eggs and a good portion of the flour mix are incorporated. Next, stir in the fragrant lemon zest and yoghurt—it’s these two that add the cake’s signature tangy moistness.

Step 4: Prepare and Fold in the Raspberries

Coat the raspberries lightly with a sprinkle of the remaining flour mixture. This little trick stops them from sinking to the bottom of the cake, keeping their lovely bursts of flavor evenly scattered. Then, gently fold the rest of the flour into your wet ingredients and carefully mix in the raspberries to maintain their shape and juiciness.

Step 5: Bake Your Cake to Perfection

Pour your batter into the lined loaf tin, smoothing the top gently. Bake for about an hour, but keep an eye on it—ovens can vary! If the surface browns too quickly, tent foil over the cake after 45 minutes to avoid over-baking. Use a skewer to test doneness; it should come out clean or with just a few moist crumbs, but no wet batter.

Step 6: Make and Apply the Lemon Drizzle

While your cake bakes, whisk together caster sugar and fresh lemon juice until completely dissolved. When your cake comes out of the oven, cool it in its tin for about 10 minutes. Then, poke holes all over the top with a skewer or fork and pour the lemon drizzle right over it. This step makes the cake unbelievably moist and tangy inside.

Step 7: Finish with the Icing Glaze

Once the cake has cooled completely, whisk icing sugar and lemon juice together until you get a smooth, thick glaze that’s just right for draping the cake. Spread this over the top, letting it drip deliciously down the edges. Add fresh raspberries on top if you like, and then allow the glaze to set before slicing.

How to Serve Lemon and Raspberry Drizzle Cake Recipe

Garnishes

Fresh raspberries scattered over the glaze are a classic and eye-catching garnish that echo the cake’s fruity vibe. You might also sprinkle a light dusting of icing sugar or finely grate some extra lemon zest on top. These touches elevate the cake’s visual appeal and introduce gentle bursts of flavor with every slice.

Side Dishes

This cake pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla ice cream to complement the tangy sweetness. For a daytime treat, a cup of fragrant Earl Grey tea or bright lemonade really enhances the citrus notes and refreshes your palate.

Creative Ways to Present

For a charming afternoon gathering, serve slices of this Lemon and Raspberry Drizzle Cake Recipe on pretty pastel plates with edible flowers or fresh mint leaves for extra color. You can also cut the cake into smaller, delicate squares and serve it with a raspberry coulis drizzle for a restaurant-style finish. The possibilities to impress your guests are endless!

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to three days. This keeps the cake moist and the lemon glaze fresh-tasting. Avoid refrigerating if possible, as it can dry the cake out, but if your kitchen is very warm, refrigeration is fine—just bring it back to room temperature before serving.

Freezing

You can freeze this cake either whole (wrapped tightly in plastic wrap and then foil) or sliced. Make sure the glaze is set before freezing. It will keep well for up to two months. Thaw slices overnight in the fridge or at room temperature for a quick, delicious treat any time.

Reheating

Warm slices gently in the microwave for around 15 seconds or pop them in a low oven for 5–7 minutes to revive the cake’s moist crumb and melt the glaze slightly again. Heating makes that lemon zing even more pronounced and comforting.

FAQs

Can I use regular flour instead of gluten-free?

Absolutely! If you’re not gluten sensitive, plain self-raising flour works just fine. The cake will still be wonderfully moist and flavorful. Just remember to omit the xanthan gum since it’s unnecessary with regular flour blends.

Can I substitute the raspberries with other berries?

Yes, feel free to experiment with blueberries, strawberries, or blackberries. Each berry will bring a slightly different flavor profile, but the cake’s lovely lemony undertone will complement them all beautifully.

Is there a dairy-free version of this cake?

Definitely! Use dairy-free butter and plain coconut yoghurt as the recipe suggests. These swaps maintain the cake’s richness and moist texture without compromising flavor.

How do I know when the cake is fully baked?

The best test is the skewer method: insert a skewer into the center of the cake, and if it comes out with just a few moist crumbs but no raw batter, your cake is done. Also, the edges should start to pull away slightly from the tin.

Can I make the drizzle and glaze less sweet?

Yes, you can reduce the caster and icing sugar slightly if you prefer a more tart finish. Just keep in mind that sugar helps balance the lemon’s acidity, so adjust gradually to suit your taste buds.

Final Thoughts

There’s something truly special about making and sharing this Lemon and Raspberry Drizzle Cake Recipe. It’s a beautiful blend of fresh, zingy lemon and juicy raspberries wrapped up in a tender, moist cake that’s sure to become a cherished favorite. So gather your ingredients, invite a friend over, and treat yourselves to a slice of sunshine with every bite. You won’t regret it!

Lemon and Raspberry Drizzle Cake Recipe

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4.3 from 68 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Diet: Gluten Free

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Description

This Lemon and Raspberry Drizzle Cake is a moist, tangy, and sweet gluten-free loaf perfect for teatime or dessert. Packed with fresh raspberries and zesty lemon, it features a buttery crumb balanced by a bright lemon drizzle and a smooth lemon icing glaze. Ideal for those looking for a flavorful cake that combines fresh fruit with a refreshing citrus kick.

Ingredients

Scale

For the Cake

190 g butter (or dairy free butter)
240 g caster sugar
3 large eggs
Zest of 2 lemons
100 g Greek yoghurt or plain coconut yoghurt
240 g gluten free self raising flour
1/2 tsp baking soda
1/2 tsp xanthan gum (omit if your flour blend already contains xanthan gum)
200 g raspberries (fresh or frozen)

For the Lemon Drizzle

75 ml fresh lemon juice
75 g caster sugar

For the Icing Glaze

250 g icing sugar
3 tbsp fresh lemon juice
A handful of extra fresh raspberries (optional, for decorating)

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Instructions

Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Grease and line a large loaf tin approximately 25 x 12 cm in size with baking parchment to ensure easy removal.
Mix Dry Ingredients: In a mixing bowl, whisk together the gluten free self raising flour, baking soda, and xanthan gum (if using) until well combined and aerated for even rising.
Beat Butter and Sugar: In a separate large bowl or stand mixer, beat the butter and caster sugar until the mixture is pale, light, and fluffy, which creates a soft texture in the cake.
Add Eggs and Flour: Add one egg at a time, followed by a tablespoon of the flour mixture, beating well after each addition. This gradual addition prevents the mixture from curdling and ensures even incorporation.
Combine Flavors: Stir in the lemon zest and Greek or coconut yoghurt to add moisture and tanginess to the batter.
Coat Raspberries: Sprinkle a small amount of the remaining flour mixture over the raspberries to coat them lightly, which helps stop them sinking to the bottom of the cake during baking.
Fold Dry Ingredients: Sift the remaining flour mixture into the wet ingredients bowl and gently fold just until combined to retain air in the batter for a light texture.
Fold in Raspberries: Gently fold the coated raspberries through the batter, being careful not to crush them.
Bake the Cake: Pour the batter into the prepared loaf tin and bake for about 1 hour. After 45 minutes, if the top is browning too quickly, cover loosely with foil to prevent over-browning. Test doneness with a skewer inserted into the center; it should come out clean or with a few moist crumbs.
Make the Lemon Drizzle: While the cake bakes, whisk together the caster sugar and 75 ml fresh lemon juice until the sugar dissolves completely, creating a sweet and tangy syrup.
Apply Drizzle: Once the cake is out of the oven, cool it in the tin for 10 minutes. Then, poke holes all over the cake using a skewer or fork and pour the lemon drizzle evenly across the top so it seeps into the cake.
Prepare Icing Glaze: Sift the icing sugar into a bowl, gradually adding the 3 tbsp fresh lemon juice. Mix to a smooth, thick consistency that coats the back of a spoon. Adjust with more lemon juice or sugar to get the desired thickness.
Glaze and Decorate: When the cake is completely cool, remove it from the tin and spread the lemon icing glaze evenly over the top allowing it to drip slightly down the sides. Optionally, decorate with fresh raspberries for an attractive finish.
Set and Serve: Allow the icing to set fully before slicing to serve the deliciously tangy and fruity drizzle cake.

Notes

You can use either fresh or frozen raspberries; if using frozen, do not thaw them before adding to the batter.
If your gluten free flour blend already contains xanthan gum, there is no need to add extra.
Covering the cake with foil partway through baking prevents over-browning while ensuring the cake cooks through.
Use dairy free butter and coconut yoghurt to make the cake suitable for a dairy-free diet.
Ensure the cake is completely cooled before glazing to prevent the icing from melting.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: British