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


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


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

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.

Ads by Google

Comments, questions and tips

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

Comments (123)

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!!!!

helensal's picture

Delicious moist cake. Made it last summer with blackberries instead of blueberries. Cant wait to make it again this year as soon as blackberries are out.

rittyce's picture

this cake is bam,ever since i made it for sons three years birthday last year,he wont allow me rest,he wants it often and on.i love the combination of the rasbery and blueberies in it.


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.


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


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


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.