Raspberry Lemon Drizzle Cake

This delicious raspberry lemon drizzle cake is perfect for serving at your next picnic. Pink and yellow batter is swirled together to create a beautiful marble effect sure to impress your friends. The cake is flavoured with zingy lemon and fresh raspberries and topped with bright pink icing.

Raspberry lemon drizzle cake: Ingredients

This cake requires just 9 ingredients, many of which will already be in your cupboards and fridges at home:

• Butter 
• Caster sugar
• Eggs
• Self-raising flour
• Pink/red food colouring
• Lemon zest
• Raspberries

Icing

• Pink/red food colouring
• Icing sugar
• Lemon juice
• Milk

How to make raspberry lemon drizzle cake

First, make your cake batter. Beat together your butter and sugar before adding in the eggs, one at a time. Now fold in your flour and lemon zest.

Divide the batter between two bowls. Add drops of food colouring to one bowl and mix. Keep adding drops until your batter is your desired shade of pink.

Line a 8x21cm loaf tin with baking paper. Add your batter in a large spoonfuls, alternating between pink and plain batter. Half way through sprinkle in 2/3 of your raspberries. Drag a skewer through the batter to create a marble effect.

Bake the cake in an oven preheated to 180℃/160℃ fan (355℉/320℉) for 45-50 minutes. You’ll know when it’s ready when a skewer inserted into the middle of the cake comes out clean.

Whilst the cake cools in the tin, mix together your icing sugar, lemon juice and milk. Add in food colouring a few drops at a time until your icing is your desired shade of pink.

Remove the cooled cake from the tin and drizzle over the icing. To make this a proper drizzle cake you can prick the warm cake with a fork and add the icing whilst the cake is still warm. Top the cake with the remaining raspberries.

How long will lemon drizzle keep?

This cake will keep for up to 3 days in an airtight container. It is best to keep your cake at room temperature, not in the fridge.

Can lemon drizzle cake be frozen?

Yes! You can freeze this cake for up to 1 month. It is best to slice up your cake first before freezing and keep them in an airtight container.

How to stop the batter splitting?

Use room temperature eggs. For the butter and eggs to emulsify they must be at the same temperature so you need both the butter and eggs to be at room temperature.

Can I use plain flour instead of self-raising flour?

This cake requires a raising agent to make it deliciously light and airy. If you cannot find self-raising flour you can add in 2 teaspoons of baking powder to every 150g plain flour.

Why does lemon drizzle cake sink?

Usually the cause of lemon drizzle cake sinking is opening the door before the cake has set. Do not open your oven door until your cake has been cooking for 40 minutes.

If your cake is still sinking check that your self-raising flour or raising agent is is in date.

Lemon drizzle with blueberries

Blueberries also taste delicious paired with lemon cake. To make a marbled blueberry and lemon drizzle cake simply switch out the raspberries for blueberries. You can also swap the pink food colouring for purple and your cake will have a beautiful yellow and purple marble effect!

Similar recipes

If you liked this recipe, you may like some of my other sweet treat recipes:

• Biscoff cheesecake cookies
• Brown butter and Nutella cookies
• Biscoff stuffed cookies
• Chocolate peanut butter hearts

Raspberry Lemon Drizzle Cake

5 from 1 vote

Marbled lemon and raspberry drizzle cake with pink icing. Perfect summer picnic recipe.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12

Course: Dessert

Cuisine: British

Calories: 381

Ingredients Method

Ingredients

  

• 225g/8oz unsalted butter softened
• 225g/8oz caster sugar
• 4 eggs room temperature
• 225g/8oz self-raising flour
• 1 lemon zested
• red/pink food colouring
• 150g/5¼oz raspberries

Icing

• pink food colouring
• 1½cups/185g icing sugar
• 1½ tbsp lemon juice
• 2 tbsp milk
• more lemon zest for garnish

Method

 

1. Heat the oven to 180℃/160℃ fan (355℉/320℉).
2. Add your butter and caster sugar to a large bowl. Beat together until pale and creamy
3. Add in the eggs, one at a time, beating slowly until fully combined.
4. Sift in the self-raising flour and add in the lemon zest. Mix until well combined.
5. Divide the mixture in half between two bowls. Add a few food colouring drops to one of the bowls and mix. Keep adding food colouring until your cake batter is your desired shade of pink.
6. Line a loaf tin (8 x 21cm) with greaseproof paper. Spoon in the mixture alternating between plain and pink batter. When you've added half of the batter scatter in your raspberries before adding the rest. Swirl a skewer through the batter to create a marble effect.
7. Bake the cake for 45-50 mins until a skewer inserted into the centre comes out clean.
8. Mix together the icing sugar, lemon juice and 1½ milk until combined. Remove 1/3 from the bowl and set aside in a small bowl. Keep adding drops of food colouring until your icing is your desired shade of pink.
9. To the small bowl, add the remaining ½ tbsp of milk and stir to combine.
10. Remove the cake from the oven. Prick the cake several times with a fork and drizzle over the plain icing.
11. Leave the cake to cool completely in the tin before removing.
12. Remove the cake from the tin. Drizzle over the coloured icing and top with the remaining raspberries and lemon zest.