Raspberry & blueberry lime drizzle cake

Raspberry & blueberry lime drizzle cake

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(108 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


  • kcal370
  • fat19g
  • saturates10g
  • carbs49g
  • sugars32g
  • fibre1g
  • protein5g
  • salt0.61g
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    For the cake

    • 225g softened butter, plus extra for greasing



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

    • 225g golden caster sugar
    • 4 medium egg



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

    • 2 lime, grated zest and juice



      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



      Blueberries are one of the few edibles native to North America and credited with being…

    For the syrup

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



      The same shape, but smaller than…

    • 140g golden caster sugar


    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.

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    Comments (125)

    blulou's picture

    does anyone know why I cant use a loose bottom tin? The cake mix seems like a normal mix, cant understand what is different. Dont want to have to buy a new tin just for this cake.

    leaderoftheplebs's picture

    One of my favourite baking recipes! Works well with most berries not just rasperry and blueberry

    genock73's picture

    Made it for first time at weekend - fantastic recipe - easy to follow - received 10/10 compliments from friends. This is definitely my favourite recipe. Janet

    genock73's picture

    Made it for first time at weekend - fantastic recipe - easy to follow - received 10/10 compliments from friends. This is definitely my favourite recipe. Janet

    fluffygums's picture

    I made this cake for a friends macmillan coffee morning - it was delicious! I got lots of compliments much to my relief, as I hadn't 'sampled' it beforehand! Will definitely make it again.

    pandaw1's picture

    Absolutely delicious - this recipe's a definite keeper

    baberainbow's picture

    I commented on the cake on the 10 August, which was all negative, but these were my findings at the time. I tried what remained 3 days later and the cake had lost its "wettness" and was excellent, much better than the day after it was cooked. I would now make this again, but days ahead of when needed and cooked in a hotter oven.

    melring's picture

    Very easy to make and tastes delicious. Used limes when zest needed and the rest I made up with bottled lime juice.

    lucywhittaker's picture

    Absolutely delicious and so easy!! Popped a couple of pieces over to our neighbours and they've asked when I am going to make again!!

    baberainbow's picture

    I am not too sure whether this should be a cake or a dessert. For a cake it is too moist to be handled, so I used it as a dessert, serving on the side, blueberries, raspberries, strawberries and cream. This was OK but I was disappointed at the results, after reading all of the comments. 160 deg C in a fan assisted oven is not hot enough and at this temperature took 1½ hrs to cook. I think that 170 deg C would have been more realistic. Too much "drizzle" poured over the top made this too wet. I coated the blueberries and raspberries in flour before combining with the cake mixtue, but still the fruit sank to the bottom. I will not be doing this recipe again.

    littlemisspolly's picture

    Gorgeous! The nicest cake I have made for a long time. Stays lovely and moist for days. We have eaten it just with a cup of tea or as a dessert with creme fraiche. I think coconut ice cream would also go well, and you could use any soft fruits available (will be picking some blackberries to try next time).

    tonster007's picture

    This cake turned out great, even after two days which is when it was eaten....I had many compliments about it. I did it in a round tin.

    pambuck's picture

    Excellent cake. Texture and taste superb. The whole family want this again.

    gerdabryant's picture

    Delicious I made it as suggested in one of the comments with the mascarpone, lemon curd and oj topping as a birthday cake and it was lovely. To stop the fruit sinking to the bottom , sprinkle some flour over the fruit before adding
    Will definitely make it again but will try it next time with a bit less lime juice in the drizzle

    lekkerkos's picture

    I made this cake yesterday having seen it on the Good Food newsletter and the comments mad eit sound so good I thought I'd try it! It's a elicious cake and very easy to make - I will definitely make it again (also plan to try it with other fruit e.g. apples). I didn't put the syrup on as I didn't want too much lime (especially looking at some of the comments) and used 4 large eggs as I didn't have medium. The cake has a particularly good texture - it was a great hit with everyone!

    chassat's picture

    This is a cake that I have made for years, and I make a lot of cakes, and it is still regarded as one of the best.
    Fresh or frozen fruit it doesn't matter it ALWAYS turns out brilliantly.
    It keeps, and freezes well.

    carrielovesbbcgoodfood's picture

    A realy nice cake - has anybody frozen it? if so did you put syrup on first?

    lemony's picture

    I made this as part of my GCSE food coursework - it was lovely - really nice and zingy, plus the berries and limes have convinced me that this is good for my five a day ;) A definate 5 star, although be careful as I had too much and the acidity gave me a sore throat!

    nickim's picture

    Made this again this week after a gap of 5 years and its still yummy.

    momotate's picture

    This was a keeper. My 8X8 pan was a bit small and I kept peeking in the oven to make sure it didn't run over. Well needless to say it did and the middle sunk because I kept peeking. I "floured" the berries and they stayed distributed nicely, but most important the taste was wonderful. One night with custard and one night without. Only used part of the lime glaze and wish I had used it all..........LOVED IT!!!!


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