Raspberry & blueberry lime drizzle cake

Raspberry & blueberry lime drizzle cake

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(151 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


    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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    29th Sep, 2012
    Absolutely gorgeous. I added a little less lime juice to the cake mixture and the fruit did not sink to the bottom. Lovely warm with cream for desert.
    31st Aug, 2012
    I've made this cake several times but with only raspberries as I grow these. It's so good, lovely and moist and everyone that has tried it loves it.
    26th Aug, 2012
    hi loos great - can it be frozen? thanks
    19th Aug, 2012
    Top tip: don't read other people's comments when you should be watching your syrup. You will end up with lime caramel which does not taste good! Restarted with a lemon syrup (no more limes) which is now over the cake but will report back when I've tasted it!
    15th Jul, 2012
    Why does my mixture split?
    23rd Jun, 2012
    Have given this a 4 instead of 5 as I found it a little too tangy for my liking so I made simple icing and smoothed it over the top to give it some more sweetness which I thought went very well with the cask..also gave it another texture and a slight crispiness that complemented the cake wonderfully.
    8th Jun, 2012
    Easy to make & a delicious treat which was thoroughly enjoyed by all who ate it. Will definitely be making this one again.
    fearna's picture
    29th May, 2012
    I have made this cake several times but I substitute raspberries for the blueberries & lemon for the lime. Loved by all ! Terrific recipe!
    3rd May, 2012
    Saw this recipe yesterday and I just had to make it straight away. I halved the recipe because I only have a shallow 8x8 square tin -baked for 28 minutes but could have done with a couple more because although it was cooked in the middle and golden round the edges, it looked a little anemic in the centre! I didn't put all of the syrup on top because it did look a little soggy after a while (but thats probably because i could have cooked it for longer) but still had a lovely flavour. Family loved it hope to make again soon. Thank you Good Food!
    28th Feb, 2012
    I love this cake so much. So moist and refreshing. I did find that the berries sank but still yummy.


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