Raspberry & blueberry lime drizzle cake

Raspberry & blueberry lime drizzle cake

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(147 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 a dairy product made from separating whole milk or cream into fat and…

    • 225g golden caster sugar
    • 4 medium eggs



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

    • 2 limes, 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, questions and tips

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    21st Jun, 2020
    Love this recipe. I didn’t have all the ingredients listed so mine was adapted to use only 3 eggs, 120g lighter spread & 90g full fat butter. I used 180g sugar in the cake mix and used 100g frozen cherries and 100g frozen blueberries and I only had lime concentrate, so no lime zest. It still tasted lovely and the fruit didn’t sink much. I cut the cake into 16 squares which comes to 233 cal per square (I only used half the syrup quantity). Lovely and light cake. I’ll make the ‘proper’ version next time, but good to know it can be adapted.
    1st Jun, 2020
    I'm new to baking so I was a bit nervous making this. Turned out I didn't need to be worried. I followed the recipe and it turned out really nice. Received lots of compliments and requests for a new batch.
    Greentea9manchipp's picture
    26th Feb, 2019
    This cake looks amazing! Looks hard to make though… Can't wait to try it and see if it is as good as it looks!
    Glovers5's picture
    2nd Feb, 2019
    Baked this last night and it was delicious! I used a round cake tin and floured the fruit before putting Onto the top of the cake which left me with an even distribution of the fruit and no soggy bottom! I only used 3 lemons and half the amount of sugar for the drizzle. Hubby eat 2 slices straight away. Will definitely make again with other fruits like rhubarb.
    19th Jan, 2019
    Cutting back on sugar a bit so reduced the sugar in cake to 175 g and left out the drizzle. Obviously not as moist and zingy as it would have been, so served it with some crème fraiche mixed with some lime curd. Delicious.
    Jennifer Coulter's picture
    Jennifer Coulter
    16th Nov, 2018
    Delicious. As I hadn’t got any ground almonds I reduced the sugar by 25gms & creamed a small banana with the butter & sugar. I used frozen raspberries & blueberries which worked well. For the drizzle I used a desert spoon of lime juice & elderflower cordial & just mixed together & spooned over the cake as soon as it came out of the oven. Left in the tin for half an hour & then taken out of the tin & put on a wire rack to completely cool. I’ll be making this again.
    Jennifer Coulter's picture
    Jennifer Coulter
    16th Nov, 2018
    Delicious. I hadn’t got ground almonds so I reduced the sugar by 25gms & added a small mashed banana in with the butter & sugar. I also used frozen fruit & didn’t find the cake soggy at all. For the topping I used a tablespoon of lime & the same amount of elderflower cordial & just mixed it together without heating.
    23rd Aug, 2018
    Used only blueberries and only 175g sugar, didn't bother with syrup as was making with and for kids. Was delish
    Mrs. Karlsson
    8th Apr, 2017
    Very tasty, although next time I would only use the zest of one lime in the cake (keep the juice quantity the same though) and only use lime juice for the syrup, not zest as well. Plus, I think it works best if you bake one day, serve the next, it gives the syrup time to be soaked in.
    4th Sep, 2016
    Totally love this, made it several times and has never let me down. I usually cover with foil for the last 15 minutes.


    23rd Jul, 2016
    Can I freeze this ?
    goodfoodteam's picture
    16th Aug, 2016
    For best results, we'd say eat this fresh to really make the most of the glossy finish. However, if you want to freeze it, it'll still be very tasty. Enjoy!
    24th Jul, 2014
    I have made this cake with blueberries and it turned out really well. However, I have a glut of blackcurrants this year, and wondered if they could work for this recipe. They are slightly more tart, so would I need to add slightly more sugar to counteract this?
    goodfoodteam's picture
    4th Aug, 2014
    Yes the cake would also work well with blackberries, give them a taste and if you think they are a little too tart then sprinkle on a couple tbsp of sugar first before using them, thanks.
    28th Mar, 2019
    In 2007, twelve years at the time of writing, 'muffinmum' suggested a topping of 1-2 tubs of mascarpone mixed with 2-4 tablespoons of lemon curd and the juice of an orange. I still make this cake and I still use her suggestion, so I thought I'd put it Tips 'delish' indeed.
    claupatra's picture
    25th Aug, 2013
    I was too lazy to line the cake tin properly and it fell apart when trying to remove it, so take the time for it! (it was really sad as I harvested the raspberries myself, such a nice feeling and then cake destroyed sniff, sniff) Another tip, the syrup makes the cake too sweet, for people who do not like extremely sweet stuff, I would definitely recommend using less than a third of the syrup! I just ate the cake and despite the problems just mentioned I think it is a recipe with potential, next time I will slightly adjust the recipe and make cupcakes instead :)
    20th Jul, 2013
    sieve any 'bits' out of the lime juice before making the syrup as they spoil the look of the cake top
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