Raspberry & blueberry lime drizzle cake

Raspberry & blueberry lime drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(141 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
Save to My Good Food
Please sign in or register to save recipes.


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    26th Aug, 2010
    Made this cake for one of our work meetings went down well and was asked for the recipe, the most difficult thing was all the juicing and zesting of the limes but it was worth it. I had to use tinned Raspberries, because I could not get fresh or frozen ones at short notice from my local supermarket. but they worked well apart from being mushy.
    12th Aug, 2010
    What a lovely moist cake this it - easy to make (and eat) and goes well with a nice big dollop of clotted cream!
    26th Jul, 2010
    Super moist cake and, with the lime, makes it very zingy and not at all hard to eat even after a large meal!
    21st Jul, 2010
    Although this cake doesn't have the appearance of a classic celebration cake, it certainly has gone down a treat on the three occasions that I have made it. The ladies don't hold back either as the fruit makes the cake light and tangy, fooling them into thinking it a healthy treat!
    21st Jul, 2010
    This is a fantastic cake. It was so popular and easy to modify since my boyf has a problem with dairy. I substituted some of the butter for nuttelex (although not all of the butter!). A delicious cake and an all round winner! Can't rate it highly enough! Thanks also for the tip of dredging the berries before adding them to the mixture, it did stop them from sinking to the bottom.
    18th Jul, 2010
    made this at the weekend and everyone loved it :) well make again
    1st Jul, 2010
    Loved this cake! Very tasty and tangy. I found that it took me quite a while to prepare but was worth it. I only used half of the drizzle as I needed to travel with it and didn't fancy the idea of it being super moist and pudding-like. We brought sambos and squares of this cake for our picnic and wow did everyone enjoy them! Think this would be a great afternoon tea cake.
    7th Jun, 2010
    Nice mixture of sweet and sharp. Used blackcurrants from the freezer. Slightly soggy both times - may cut down on the juice next time.
    7th Jun, 2010
    does anyone know why I cant use a loose bottom tin? The cake mix seems like a normal mix, cant understand what is different. Dont want to have to buy a new tin just for this cake.
    5th Jun, 2010
    One of my favourite baking recipes! Works well with most berries not just rasperry and blueberry


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?