Summer fruit drizzle cake

Summer fruit drizzle cake

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(93 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
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  • 2 large eggs



    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, caster 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.

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Comments, questions and tips

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14th Feb, 2016
lovely dense cake, I used frozen summer berries and it was lovely. i had some lovely comments complimenting this cake too :)
12th May, 2015
Amazing cake! Just make sure you read through the whole recipe before starting...
29th Apr, 2015
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.
9th Feb, 2015
Whoops, I forgot to rate it - 5 stars!
9th Feb, 2015
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
25th Oct, 2014
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!
27th Sep, 2014
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.
29th Aug, 2014
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.
28th Aug, 2014
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.
26th Aug, 2014
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!


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