Lemon & raspberry drizzle loaf

A simple zesty classic with a berry twist, try out this easy drizzle loaf recipe

Lemon raspberry drizzle loaf

Serves 10


170g butter

170g caster sugar

3 medium eggs

225g self raising flour

Zest of 1 lemon

200g fresh raspberries

Soaking liquid

100g sugar

Juice of 2 lemons


Grease and line a 2lb loaf tin with parchment paper.

Preheat your oven to 150C

In a bowl cream the butter and sugar until soft and pale in colour.

Gradually add the eggs, one at a time until combined.

Next add the sieved flour and lemon zest, combine.

Finally add the raspberries and fold through taking care not to break them too much,

Place in the tin and bake for 50 minutes until golden brown.

While this is baking, heat the lemon juice and sugar until the sugar is dissolved.

Remove the cake from the oven and when still warm, pour over the liquid and allow to cool in the tin.

Remove, slice and enjoy!

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5 Responses
    1. Hi Michelle, you could try and replace the regular flour with gluten Free flour. I have not tried it myself so I don’t know if it will work. My orange polenta cake recipe is lovely if you replace the flour with ground almonds and substitute lemon for orange. Hope this helps.

    1. Hi Linda, I’ve never made it in a processor so I cant answer that I’m afraid. You could try and treat it like an ‘all in one’ cake but I would suggest mixing it in a bowl with a wooden spoon and add the raspberries at the last minute. Again, I’ve never done it that way so I’m not sure how it would turn out. Let me know how you get on if you do try it out. Shane

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