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
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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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    3rd Aug, 2011
    I used some thawed and drained pre-frozen fruits of the forest (raspberries, blackberries, currants, cherries) instead of fresh fruit and I reduced the sugar in the cake to 200g, because I don't like things overly sweet. Very moist, lovely and limey. Will definitely make again.
    27th Jul, 2011
    This cake is moist and easy to make, always a big hit. My friends say it's as good as a sainsbury's taste the difference cake and have asked me to make it time and time again, delicious!!
    25th Jul, 2011
    Delicious! Made this for a friend's birthday and got loads of compliments and requests for the recipe. My fruit sunk too so next time I will try dredging in flour as suggested. Also made 1.5x quantity as I didn't have the right sized tin (used 12"x8" roaster) but this turned out well, needed 1hr 20 in the oven.
    27th Jun, 2011
    Very nice and also works with blackcurrants in place of the blueberries!
    24th Jun, 2011
    Yum this cake is still a favourite in our house.
    23rd Jun, 2011
    Gorgeous. Love the grown-up tartness of it. Didn't dredge my fruit but some of it didn't sink to the bottom, will try that next time. Will definitely make this again.
    30th May, 2011
    Beautiful cake, me and hubbi ate it all in one day it was so good. Thanks for the flouring fruit tips as it looked just like the pic and stayed on top and enely distributed through the cake. Lime drizzle was delicious!!! Plan to make again next Saturday! :0)
    26th May, 2011
    Just made this and it turned out great...the tip about the flour on the blueberries worked a treat - they stayed on top just like the picture. I hope it freezes well too.....will definitely make again.
    19th May, 2011
    Loved this recipe - very easy to make. Baked it on Sunday and it was still perfect and moist on Wednesday. I used less sugar in the syrup than was recommended - used about 40g, so I got a very clear runny glaze that gave the cake the tangy taste, but without adding another whack of sugar to it.
    9th May, 2011
    I made this at the weekend as a practice. I am rubbish at baking and stupidly have agreed to make the boyf a cake. this was my first cake i've made in a long time and it worked really well and tasted really nice. Was a really moist cake. I used frozen mixed berries because they were cheaper. will definitely make again :)


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