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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    5th May, 2011
    I made this cake for my mum on mothers day and she loved it! Lovely moist fruity cake. Yum, yum, yum! :)
    12th Apr, 2011
    Made this cake for mothers day and everyone loved it (my mum ate about half of it in one go!) The only disappointment was that all the fruit sank to the bottom rather than being dispersed throughout. Any suggestions on how to prevent this?
    10th Apr, 2011
    catswin's picture
    5th Apr, 2011
    Really lovely - made it for a picnic the first time and it was perfect.
    24th Mar, 2011
    Absolutely delicious. I omitted the almonds for non nut lovers. Although i turned the fruit over in a bit of flur a lot of it still sank to the bottom, but practice makes perfect and it certainly didn't spoil the end result. Also as i didn't have a square cake tin i seperated the mixture into two smaller round tins but think it worked just as well.
    1st Mar, 2011
    excellent cake. didn't use all the lime syrup, wish i had. its amazing. and, though i dredged my (frozen) fruit in flour, they still sank to the bottom! oh well... i'll just have to try make it again! great for using up my leftover glut of PYO raspberries & blueberries from freezer. apart from zesting and juicing the limes, quick and easy to make too. as for juicing my reluctant limes, 20 secs in the microwave and a good hard roll on the worktop encouraged them to release their zingy juice for me! highly recommended cake.
    13th Feb, 2011
    Lovely! Refreshing and not too sweet. I added a little ground ginger for extra zing and used cranberries instead of raspberries. (^^)
    7th Jan, 2011
    This is one of my family faves. I have made it many times and I use different fruit , whatever is in season. I always have one ready for visiting friends though my neighbours smell it baking and soon there's nothing left and I have to make another for y family!
    23rd Nov, 2010
    Made with blackberries and blue berries and floured the fruit as suggested to stop it sinking. Easy to make and very tasty, I think the topping is a must. Give it a go.
    3rd Sep, 2010
    In a word, yum! In another word, zing!


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