Raspberry Lime Orange Drizzle Cake

I was asked to make a pudding for ‘the workers’ today (I’ll tell more tomorrow) but the weather is stunningly gorgeous, all the doors and windows are open and I don’t want to go shopping, so the only thing to do is check out what’s in the cupboards and adapt a recipe to fit what I have in stock.

As this is therefore another of my, ‘slightly following a recipe but changing it quite a bit’ experiments, I’m recording it here so I can make it again. Assuming it works that is, it’s in the oven as I type this.


Cake Ingredients:

225g butter at room temp

225g caster sugar

4 eggs

250g self raising flour, sieved

Grated zest of 2 limes and 1/2 orange

Juice of 1/2 to 1 orange

a pinch of salt (I forgot to put in the pinch of salt, oops!)

200g raspberries (I had some in the freezer so took them out to de-frost while I started on the rest)

Drizzle Ingredients:

4 tablespoons lime juice

4 tablespoons orange juice, both freshly squeezed

Grated zest of 1 and half limes

140g golden caster sugar (I used granulated as I didn’t have golden caster)


Preheat  oven to 180c or 160c (fan)

Line base and sides of a square 20cm cake tin in baking parchment and butter the paper

Cream together butter and sugar with a whisk on low setting until light and a little fluffy. Gradually beat in the eggs (slowly so the mix doesn’t curdle). Add a spoonful of the sieved flour as you add the last of the eggs to help prevent curdling.

Gently whisk in the lime and orange zest, the rest of the flour (in small batches) and the orange juice.

Fold in around 3/4 of the raspberries and pour mixture into prepared tin. Smooth and scatter remaining raspberries on top. Bake for about 1 hour until firm.

For the drizzle: gently heat the lime juice, orange juice, zest and sugar in a saucepan until the sugar melts. Do not allow to bubble.

While cake is still hot, prick it all over with a skewer and spoon the syrup drizzle over it.

I’ll tell you what it tastes like tomorrow 🙂

Shona's Raspberry lime Orange drizzle cake

Update on the taste: Yummy!

The original recipe that I adapted was ‘Raspberry and Blueberry Lime Drizzle Cake’  from BBC Good Food Magazine, 100 Cakes & Bakes book but as I didn’t have enough limes, I substituted oranges. No ground almonds, so left these out altogether and I used white caster sugar instead of golden in the cake mix. I didn’t have blueberries so used double the quantity of raspberries instead.
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5 Responses to Raspberry Lime Orange Drizzle Cake
  1. donnah@donnahmorgan.co.uk
    July 18, 2016 | 10:16 pm

    Fab recipe I’m going to try it, thanks for posting it….yum yum. Dx

    • Shona Easton
      July 18, 2016 | 10:34 pm

      Thanks Donnah. Actually it was really nice. 7 for picnic dinner all said so 🙂

  2. Bibi Van Heerden
    July 19, 2016 | 1:43 am

    Looks amazing!

  3. Mike Gardner is The Time Doctor
    July 19, 2016 | 6:47 am

    Big fan of drizzle cake, but these days only allowed it as a rare treat 🙁

    • Shona Easton
      July 20, 2016 | 2:48 pm

      Had any rare treats lately?