Summer fruit drizzle cake

Summer fruit drizzle cake

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(120 ratings)

Prep: 15 mins Cook: 1 hr


Cuts into 8

Sarah Cook’s scrummy cake is really easy and versatile – use whatever fruit you like, and you’ll make it again and again

Nutrition and extra info

  • Freeze before icing

Nutrition: per serving

  • kcal457
  • fat21g
  • saturates12g
  • carbs67g
  • sugars44g
  • fibre1g
  • protein5g
  • salt0.62g
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  • 2 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tsp vanilla extract
  • 175g fruit, stoned and diced weight
  • 140g granulated sugar
  • 1-2 tbsp citrus juice - lemon, lime or orange
  • 175g very soft butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 175g golden caster sugar
  • 250g self-raising flour


  1. Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a long strip of baking parchment. Put the butter, caster sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy – the mixture will be very thick.

  2. Spread one-third of the cake mix into the tin, then scatter over 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g fruit. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Bake for 1 hr, until an inserted skewer comes out clean.

  3. Poke the cake all over with a skewer. Put remaining 75g fruit into a bowl with the granulated sugar. Stir in 1 tbsp of the citrus juice first with a fork, mashing a little of the fruit as you go. If it’s a bit dry, add a splash more juice and spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp.

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Comments, questions and tips

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Liz crate's picture
Liz crate
2nd Jul, 2019
Lovely cake went down well with all the family easy to make ahead and serve with cream and extra soft fruits for a lovely summer dessert. I also reduced the sugar for the topping.
23rd Aug, 2017
Super easy recipe and one of the tastiest cakes I've ever made! I originally found the drizzle a bit too sweet - so I just add the sugar and citrus little by little to suit personal taste. I use blackberries and raspberries and have received many lovely comments from family and friends! X
8th Jul, 2017
So glad I read the recipe fully and comments! Totally agree it needs to reworded so it's clear NOT to add all sugar at once. I made this with frozen summer berries from Tesco and in a loaf tin - it takes about 1.5hrs in the oven this way so it's not exactly a quick bake. Stuck with a classic lemon drizzle, reduced the sugar massively as this is a bit too much. Proof will be in the eating!
2nd Apr, 2017
PLEASE amend the instructions so that it is clear not to add all of the sugar in stage 1!! I've just wasted an hour and a half and a load of expensive fruit making a molten pile of sugary goo :(
21st Mar, 2017
Made this last year and then again yesterday. I forgot how sweet it is. Next time I will definitely reduce the sugar in the cake batter as well as in the topping. Apart from that its a nice cake. I used raspberry, strawberry and blueberries.
5th Mar, 2017
Be careful when making this, I've added the wrong sugar into the cake !! Make sure you use CASTER sugar in the cake and use the granulated for the frosting. Better still use Caster sugar for both
froudeez's picture
9th Oct, 2016
I agree with the comments below make sure you read the instructions first - I fell for it aswell . However the cake was lovely just obviously much sweeter then it should have been and started hurting my teeth after a few bites!
20th Aug, 2016
Super easy cake, but do read the recipe and DONT add all the sugar to cake, the recipe should really be rewritten. That aside, this cake is so popular, and so easy that I always make two. I use ready made cake liners in my loaf tins ( pound land are cheapest) which saves the hassle of lining tins...and plus then the cakes look very professional when handed over as gifts.
28th Jul, 2016
How many days before can I make this please? is 3 days prior OK? bit pushed for time. I know it will freeze, but freezer full to top.
3rd Jun, 2016
May be a nice cake - but a terrible RECIPE. I added both sugars, the granulated and the caster sugar to the cake mix BECAUSE THIS IS TERRIBLY WRITTEN. When you get to step three, THEN you realise you should have reserved the granulated sugar for the topping. I suspect the cake is going to be inedible, which is a damn shame because the fruit was expensive, and I now have no time to make a flipping cake. Am very cross.


23rd Sep, 2015
Hello Can this cake be frozen?
12th Dec, 2013
Would this work with banana?
HungryRaver's picture
23rd May, 2014
This worked great but I you should make sure not to mash the topping too much (like I did) as otherwise it looks a bit odd. also, if the topping is a bit too runny at first, a spell in the fridge firms it up!
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