Menu
Raspberry & blueberry lime drizzle cake

Raspberry & blueberry lime drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(105 ratings)

Prep: 15 mins - 25 mins Cook: 1 hr

More effort

Cuts into 12 pieces
The perfect teatime treat, this moist and fruity cake is easy baking at its best

Nutrition and extra info

Nutrition:

  • kcal370
  • fat19g
  • saturates10g
  • carbs49g
  • sugars32g
  • fibre1g
  • protein5g
  • salt0.61g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

For the cake

  • 225g softened butter, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 225g golden caster sugar
  • 4 medium egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 lime, grated zest and juice

    Lime

    ly-m

    The same shape, but smaller than…

  • 250g self-raising flour, sifted with a pinch of salt, plus extra flour
  • 25g ground almond
  • 100g each blueberry and raspberries

For the syrup

  • 8 tbsp lime juice (about 4 limes)
  • 1 lime, grated zest

    Lime

    ly-m

    The same shape, but smaller than…

  • 140g golden caster sugar

Method

  1. Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.

  2. Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice – about 3 tablespoons – to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).

  3. Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top – it will sink as the cake rises.

  4. Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.

  5. Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.

  6. Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (123)

Zefer's picture
5

Show stopping cake, i followed Sarah's advice about marscaponi too, awsome!

mags162's picture
5

I made this cake as a treat for folk in the office and the compliments flew. 'Moist', 'Delicious', 'Lush' and so on. Recommended!

09sillytilly's picture
5

AMAZING!!!!!!

ebrierley's picture
5

Delicious. Moist and zingy. A family favourite.

summerpud's picture
5

I have just made this cake using cranberries and clementine with 1tsp ground cinnamon and it is delicious. I used clementine & lemon drizzle. A nice light alternative to serve at Christmas tea as an alternative to the usual heavy fruit cake

summerpud's picture
5

OMG!
What a lovely, light moist cake. It is my turn to 'bake & take' a cake to work. I did this last night and just had to try a slice this morning - yummy or what!
I only used 100gr of sugar for the drizzle as I wanted the cake to have a bit of zinginess.
We have one girl at work who thinks she is the new Mary Berry, no one can bake as good as her ... well this cake will demote her to Chuck Berry (lol)

thebails's picture
5

I made this recipe using the last of this years brambles instead of the blueberries and raspberries. It was brilliant. So easy and so moist. Got the thumbs up from work.

samkirk's picture
4

Found it to be a bit too sweet for me, also it was wet rather than moist. Next time I'll reduce the quantity of the drizzle, and the amount of sugar in it. Everyone else loved it though.

reebie's picture
5

DELICIOUS... I used the juice of 4 limes in the topping and it was perfect..

I will definately make again and all my friends asked for the recipe.

A big thumbs up!!

snowbunnyandorra's picture
5

I used some thawed and drained pre-frozen fruits of the forest (raspberries, blackberries, currants, cherries) instead of fresh fruit and I reduced the sugar in the cake to 200g, because I don't like things overly sweet.
Very moist, lovely and limey. Will definitely make again.

tracyh69's picture
5

This cake is moist and easy to make, always a big hit. My friends say it's as good as a sainsbury's taste the difference cake and have asked me to make it time and time again, delicious!!

julia_bakes's picture
5

Delicious! Made this for a friend's birthday and got loads of compliments and requests for the recipe. My fruit sunk too so next time I will try dredging in flour as suggested. Also made 1.5x quantity as I didn't have the right sized tin (used 12"x8" roaster) but this turned out well, needed 1hr 20 in the oven.

imicola's picture
5

Very nice and also works with blackcurrants in place of the blueberries!

nickim's picture
5

Yum this cake is still a favourite in our house.

thynk2much's picture
5

Gorgeous. Love the grown-up tartness of it. Didn't dredge my fruit but some of it didn't sink to the bottom, will try that next time. Will definitely make this again.

abinatti74's picture
5

Beautiful cake, me and hubbi ate it all in one day it was so good. Thanks for the flouring fruit tips as it looked just like the pic and stayed on top and enely distributed through the cake. Lime drizzle was delicious!!! Plan to make again next Saturday! :0)

jussycook's picture
5

Just made this and it turned out great...the tip about the flour on the blueberries worked a treat - they stayed on top just like the picture. I hope it freezes well too.....will definitely make again.

shopgirl's picture
5

Loved this recipe - very easy to make. Baked it on Sunday and it was still perfect and moist on Wednesday. I used less sugar in the syrup than was recommended - used about 40g, so I got a very clear runny glaze that gave the cake the tangy taste, but without adding another whack of sugar to it.

lurvlyloz's picture
5

I made this at the weekend as a practice. I am rubbish at baking and stupidly have agreed to make the boyf a cake. this was my first cake i've made in a long time and it worked really well and tasted really nice. Was a really moist cake. I used frozen mixed berries because they were cheaper. will definitely make again :)

deeanne23's picture
5

I made this cake for my mum on mothers day and she loved it! Lovely moist fruity cake. Yum, yum, yum! :)

Pages

Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.