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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

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine Flavors: Stir in the lemon zest and Greek or coconut yoghurt to add moisture and tanginess to the batter.
  6. 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.
  7. 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.
  8. Fold in Raspberries: Gently fold the coated raspberries through the batter, being careful not to crush them.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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

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Find it online: https://ascookasyoucan.com/lemon-and-raspberry-drizzle-cake-recipe/