Description
A delightful balance of tart and sweet, this Raspberry Lemon Drizzle Cake features juicy raspberries baked into a soft, lemony cake, topped with a luscious lemon glaze.
Ingredients
Scale
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
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Add the milk, lemon zest, lemon juice, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold the raspberries into the batter, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean.
- While the cake cools, whisk together the powdered sugar and lemon juice to make the glaze.
- Once the cake is cooled, drizzle the glaze over the top and garnish with fresh raspberries.
Notes
Ensure the cake cools completely before adding the glaze to prevent it from melting off.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 140 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1g
- Protein: 3 g
- Cholesterol: 40 mg