Summer fruit drizzle cake

Summer fruit drizzle cake

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

Prep: 15 mins Cook: 1 hr


Cuts into 8
Sarah Cook’s scrummy cake is really easy and versatile – use whatever fruit you like, and you’ll make it again and again

Nutrition and extra info

  • Freeze before icing

Nutrition: per serving

  • kcal457
  • fat21g
  • saturates12g
  • carbs67g
  • sugars44g
  • fibre1g
  • protein5g
  • salt0.62g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 large egg



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

  • 2 tsp vanilla extract
  • 175g fruit, stoned and diced weight
  • 140g granulated sugar
  • 1-2 tbsp citrus juice - lemon, lime or orange
  • 175g very soft butter, plus extra for greasing



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

  • 175g golden caster sugar
  • 250g self-raising flour


  1. Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a long strip of baking parchment. Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy – the mixture will be very thick.

  2. Spread one-third of the cake mix into the tin, then scatter over 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g fruit. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Bake for 1 hr, until an inserted skewer comes out clean.

  3. Poke the cake all over with a skewer. Put remaining 75g fruit into a bowl with the granulated sugar. Stir in 1 tbsp of the citrus juice first with a fork, mashing a little of the fruit as you go. If it’s a bit dry, add a splash more juice and spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp.

Ads by Google

Comments, questions and tips

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

Comments (123)

froudeez's picture

I agree with the comments below make sure you read the instructions first - I fell for it aswell . However the cake was lovely just obviously much sweeter then it should have been and started hurting my teeth after a few bites!

elizabeth1965's picture

Super easy cake, but do read the recipe and DONT add all the sugar to cake, the recipe should really be rewritten.
That aside, this cake is so popular, and so easy that I always make two.
I use ready made cake liners in my loaf tins ( pound land are cheapest) which saves the hassle of lining tins...and plus then the cakes look very professional when handed over as gifts.

Grimo's picture

How many days before can I make this please?
is 3 days prior OK? bit pushed for time.
I know it will freeze, but freezer full to top.

123rkelley's picture

May be a nice cake - but a terrible RECIPE.

I added both sugars, the granulated and the caster sugar to the cake mix BECAUSE THIS IS TERRIBLY WRITTEN. When you get to step three, THEN you realise you should have reserved the granulated sugar for the topping.

I suspect the cake is going to be inedible, which is a damn shame because the fruit was expensive, and I now have no time to make a flipping cake. Am very cross.

FeeBee67's picture

A lovely cake but I also nearly made the mistake of putting the granulated sugar in the cake and not for the topping.
Can point 1) be amended to read "golden caster sugar..."
As other comments, I also reduced the topping to 100g of sugar which I felt was plenty.
Very yummy and is now a firm favourite.

missbrads's picture

lovely dense cake, I used frozen summer berries and it was lovely. i had some lovely comments complimenting this cake too :)

MufasaCake's picture

Amazing cake! Just make sure you read through the whole recipe before starting...

gailjones's picture

Amazing recipe, I have made it twice now. Batter seams thick, but the cake works so well. I used a mix of frozen berries. I layered all the berries between layers of the batter. It took about 1.5 hours to cook. I then drizzled over the warm cake the juice of one lemon mixed with two tablespoons of golden caster sugar. Perfection.

LizzieHarry's picture

Whoops, I forgot to rate it - 5 stars!

LizzieHarry's picture

This is a delicious, light and summery cake, and is so easy to make. Summer is nowhere in sight (it's February) so I used tinned peaches and plums, and a few frozen raspberries. I put in a little too much vanilla (3 tsp instead of 2) but the cake was beautiful, I actually liked the faint vanilla flavour. Will make again!

talltone's picture

This is a lovely variant of the lemon drizzle cake (also recommended!) I've done this with a variety of fruits, and again with just raspberries to hand. Scrummy both times!

hboyle's picture

I love lemon drizzle cake so I had to try this. Despite my long post it is easy and turned out great first time :) I made it in a deep round loose bottomed tin rather than a loaf tin and it was perfect with a nice rise on the top. I just put blueberries in the mixture which worked well (I only did one layer as it didn't look like I had enough mixture for two but as it rose well I probably could have done it). For the drizzle I only put about 120g sugar as I ran out and it was still sweet and crunchy so will use the same next time. I also put about 2 1/2 spoons of lemon juice and just piled on extra fruit until it looked plentiful. It was delicious and I even got a "ooh it's like a Mary Berry's" which can't be bad! Only thing I didn't like was that the fruit (mostly the strawberries) went mushy .. likely because of the sugar and lemon .. so I might just add pureed strawberries instead and put chunks on the top at the last minute. I'd like to try it with nectarine and apricot .. and maybe redcurrants because it would look lovely.

catswin's picture

As I had a glut of loganberries I used these and some nectarine to add a little variance. I nearly had to put a padlock on the cake tin. It was delicious and have made it a few times since - always goes down well. I did reduce the amount of sugar for the topping to about half as I felt it was just too much.

jeanlovesbeads's picture

I have made this cake twice, using apricots the first time, blackberries and yellow plums the second. Both were lovely and I would certainly make it again, BUT, I reduced the granulated sugar in the drizzle to 100g for the apricot cake and it was better for it I think.

loridale1's picture

I put all the sugar in at step one as the recipe doesn't decipher what sugar and just says add the sugar.. so this ruined all the ingredients and the cake was too sweet and had to go in the bin!

CailinLondon's picture

I used bananas in the cake and raspberries on top. Really nice for such an easy recipe. 4 stars

perrancrew's picture

Great recipe for doing with youngsters - my almost 3 yr old loved "helping" by eating the fruit while putting it all in the cake tin! I'll definitely reduce the sugar on the topping next time but it's still more than good enough to eat. I used strawberries and blueberries with fresh lime in the topping (all juice from 1 lime just pour slowly to avoid a sticky messy overflow) It only took 50mins in my pre-heated fan oven at the recommended 160

kl810's picture

This was the best cake I have ever made! It was very soft and moist. I added a few crushed almonds to the cake mixture and cut the sugar down a bit. For the topping I halved the amount of sugar from 140g to 70g, as last time I used 140g, and it was too sweet. I baked it in a round ring cake tin and it took 1 hour and 5 min to cook. Perfect!

Gill87's picture

Delicious cake. Great way to use up any left over berries - raspberries and blueberries in my case. I halved the quantities and used a 1lb loaf tin. It cooked in 25 minutes. I only used 20g sugar with the fruit for the topping - the tartness of the fruit goes well with the sweetness of the cake. Loved it!

choccylab's picture

Absolutely delicious cake. I made it in a round cake tin, and used 100g of caster sugar in the glaze. Made using fresh strawberries and raspberries which I picked yesterday. Only took 50 mins in the round cake tin in my oven. Lovely, moist cake. Five stars.


Questions (2)

Umbala's picture


Can this cake be frozen?

lanzarote's picture

Would this work with banana?

Tips (1)

HungryRaver's picture

This worked great but I you should make sure not to mash the topping too much (like I did) as otherwise it looks a bit odd. also, if the topping is a bit too runny at first, a spell in the fridge firms it up!