How To Make Raspberry & Blueberry Lime Drizzle Cake
This refreshing cake combines the sweetness of raspberries and blueberries with a tangy lime drizzle. Perfect for a summer treat!
Serves:
Ingredients
- 200g self-raising flour
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 1 lime
- Juice of 1 lime
- 100g raspberries
- 100g blueberries
- 100g icing sugar
Instructions
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Preheat the oven to 180°C and grease a 20cm round cake tin.
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In a large mixing bowl, cream the butter and sugar together until light and fluffy.
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Beat in the eggs one at a time, followed by the vanilla extract and lime zest.
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Gradually fold in the flour until well combined.
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Gently stir in the raspberries and blueberries.
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Pour the batter into the prepared cake tin and smooth the top.
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Bake in the preheated oven for 45 minutes or until a skewer inserted into the center comes out clean.
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While the cake is baking, prepare the lime drizzle by mixing the lime juice with the icing sugar in a small bowl.
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Once the cake is baked, remove it from the oven and let it cool in the tin for 10 minutes.
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Transfer the cake to a wire rack and drizzle the lime syrup over the top while it’s still warm.
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Allow the cake to cool completely before serving.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 105mg
- Sodium : 70mg
- Total Carbohydrates : 68g
- Dietary Fiber : 2g
- Sugar : 40g
- Protein : 5g
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