Luscious lemon and raspberry cake: a zesty delight with a sweet touch

Luscious lemon and raspberry cake: a zesty delight with a sweet touch

Discover the irresistible charm of this Lemon Raspberry Cake, a perfect blend of zesty lemon and sweet, tart raspberries. This cake is wonderfully moist and bursting with refreshing flavors of fresh citrus and berries, topped with a crunchy lemon sugar drizzle and a creamy lemon glaze. It's an exemplary treat that offers a delicious burst of summer flavors, making it an ideal dessert for any occasion.


Why you'll love it: This cake shines with its bright, sunny flavors that are sure to lift your spirits. The combination of lemon and raspberry not only provides a fantastic contrast of flavors, but also creates a visually appealing dessert with its vibrant colors. The crunchy, sweet topping adds a delicious texture that complements the soft, moist cake base.

Perfect occasion: This lemon and raspberry cake is perfect for summer picnics, afternoon teas or as a festive treat on special occasions. It's also wonderful for birthdays, Mother's Day, or any gathering where a light, flavorful cake is desired. Its elegant appearance and exquisite taste make it a sure favorite.

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Decorating Tips: replaces the word nice with empty enhance the visual appeal, you can top the cake with more freeze-dried raspberries or even fresh raspberries if available. For a more decorative finish, add strips of lemon zest or edible flowers for a touch of sophistication. Serve each slice with a dollop of whipped cream or a side of raspberry coulis for an even more indulgent dessert.


  • 225 g unsalted butter, softened
  • 225 g of powdered sugar
  • 4 eggs
  • 225 g self-rising flour
  • Zest of 1 lemon
  • 125 g fresh raspberries

For the drizzle topping:

  • Juice of 1½ lemon
  • 50 g of powdered sugar

For the lemon glaze:

  • 4 tablespoons of icing sugar
  • Juice of 1 lemon
  • A handful of freeze-dried raspberries


  1. Preheat oven:
    • Heat your oven to 180°C (160°C fan/gas 4).
  2. Prepare the cake batter:
    • In a large bowl, beat together the softened butter and caster sugar until pale and creamy.
    • Add the eggs one by one, mixing slowly after each addition.
    • Sift in the self-rising flour and mix until well combined.
    • Stir in the lemon zest, then gently stir in the fresh raspberries to avoid crushing them.
  3. Bake the cake:
    • Line a 2 lb loaf pan with parchment paper.
    • Pour the cake mix into the pan, leveling the top with a spoon.
    • Bake in preheated oven for 45 to 50 minutes or until a toothpick inserted in center comes out clean.
  4. Add the mist:
    • While the cake is still warm in the pan, mix together the lemon juice and powdered sugar to drizzle.
    • Prick the entire top of the cake with a skewer or fork, then pour evenly over the lemon-sugar mixture.
  5. Cool and decorate:
    • Let the cake cool completely in the pan.
    • Once cooled, remove the cake and prepare the lemon glaze by mixing the icing sugar with the lemon juice until smooth.
    • Pour the icing over the cake and sprinkle with freeze-dried raspberries for decoration.
  6. Storage:
    • Store the cake in an airtight container for up to 3 to 4 days or freeze it for up to a month.

Enjoy this delicious lemon and raspberry cake, a treat that is as beautiful to look at as it is delicious to eat!

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