Raspberry & blueberry lime drizzle cake

Raspberry & blueberry lime drizzle cake

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(132 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 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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    20th May, 2015
    Fantastic recipe. Really easy and delicious. The combination of the berries and the lime syrup works really well.
    5th Apr, 2015
    Made this cake several times and each time it's just great! The only adjustment I make is the amount of sugar, I always reduce it a little bit, especially since there's a syrup in this recipe. Grated bits of lime in the glossy syrup look lovely on top of the cake.
    lainey coke
    22nd Mar, 2015
    This is the first cake I have made in years. It was so easy and is delicious. I shall definately be making it again
    12th Sep, 2014
    I made this cake to take into work last week, and everyone loved it so much that they insisted I make it again this week. One of my friends asked for the recipe and made it for her family at the weekend and they all loved it too. A definite winner!
    8th Aug, 2014
    Great recipe, very moist, will definitely make again :)
    19th Aug, 2013
    I made this for our cake Monday group at work, it went down a treat. Everyone commented on how moist and light it was, would defo make again!!
    bettyboop141299's picture
    15th Aug, 2013
    This cake is beautiful and one of my favourite desserts. I always serve it warm with ice cream which makes it even more delicious! The lime syrup is essential to the tang it leaves in your mouth afterwards. You can also mess around with the fruits you use-great!
    20th Jul, 2013
    Have made this several times and each time it is devoured. Gorgeous tangy moist cake - perfect with a cup of tea or as part of a dessert with some poached peaches or pears. It is very filling so could easily be cut in 16 instead of 12 pieces
    3rd Jul, 2013
    Made this for the first time recently for a family BBQ.....absolutley delicious.....the whole thing was finished off in one sitting. Making it again this weekend as it has become a family favourite!
    29th Jun, 2013
    Beautiful light cake and the raspberries are fantastic! I made one batch and separated to cook in two loaf tins which worked brilliantly!


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