Raspberry Lemon Drizzle Cake

Introduction

This Raspberry Lemon Drizzle Cake is a delightful blend of tart and sweet flavors, featuring juicy raspberries in a soft, lemony cake, all topped with a luscious lemon glaze. It’s perfect for any occasion, from afternoon tea to dessert after dinner.

Ingredients

For the cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/4 cup milk
• Zest and juice of 1 lemon
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups fresh raspberries

For the lemon glaze:

• 1 cup powdered sugar
• 2–3 tablespoons lemon juice
• Fresh raspberries for garnish

Directions

1. Preheat the oven: Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Mix the wet ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Add the milk, lemon zest, lemon juice, and vanilla extract.
3. Combine dry ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. Fold in the raspberries: Gently fold the raspberries into the batter, being careful not to overmix to prevent crushing the berries.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
6. Make the glaze: While the cake cools, whisk together the powdered sugar and lemon juice to create a thick but pourable glaze.
7. Drizzle and serve: Once the cake has cooled completely, drizzle the lemon glaze over the top and garnish with fresh raspberries.

Servings and Timing

• Prep Time: 15 minutes
• Baking Time: 50–60 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8–10 slices

Variations

• Berry Mix: Substitute raspberries with blueberries, blackberries, or a mix of berries for a different flavor profile.
• Lemon-Lime Drizzle: Add lime juice and zest to the cake for a citrus twist.
• Add Nuts: Incorporate chopped walnuts or almonds for added texture.

Storage/Reheating

• Storage: Keep the cake covered at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
• Reheating: Enjoy it cold or bring it to room temperature before serving. If desired, warm individual slices in the microwave for a few seconds.

10 FAQs

1. Can I use frozen raspberries? Yes, but they may release more moisture. It’s best to add them frozen directly to the batter.
2. How can I tell when the cake is done? Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done.
3. Can I make this cake gluten-free? Yes, substitute all-purpose flour with a gluten-free flour blend.
4. How do I make the glaze thicker? Add more powdered sugar until you reach the desired consistency.
5. Can I make this cake ahead of time? Absolutely! It keeps well and can be made a day in advance.
6. What can I substitute for butter? You can use coconut oil or a dairy-free butter alternative.
7. Is this cake suitable for freezing? Yes, you can freeze the cake for up to 3 months. Wrap it tightly before freezing.
8. Can I add more lemon flavor? Yes, you can increase the lemon zest or juice in both the cake and glaze.
9. What can I use instead of milk? Almond milk or oat milk work well as dairy-free alternatives.
10. How can I serve this cake? It pairs beautifully with tea, coffee, or as a light dessert after a meal.

Conclusion

This Raspberry Lemon Drizzle Cake is not only a feast for the eyes but also a delicious way to celebrate the flavors of summer. Its bright colors and refreshing taste make it a fantastic addition to any dessert table. Whether you’re hosting a gathering or treating yourself, this cake is sure to impress!

Print