Lemon Drizzle Raspberry Ripple Cake! This cake is exactly as it says! It is a lemon drizzle cake combined with a raspberry ripple cake. Indeed, I love cakes and when I was deciding what type of cake I wanted to bake next, I had in my mind two cakes, and just couldn’t decide which to bake, so in the end I thought, why not combine them both, and that is exactly what I did!
The cake texture is soft and light, but also has the taste of a characteristic pound cake, but is not as dense as a pound cake. The flavours of the lemon combined with the raspberry running throughout are really quite wonderful. The taste is not sharp, or sour, because I have balanced the sharpness of the lemon with the sugar and also the jam.
This recipe is also flexible for you to select a different jam if you wish. I chose raspberry because I enjoy the flavour together with lemon, and also I thought the colour is pretty too!
It’s simple to make, and has such a light fresh texture, perfect for anytime!
Let’s see how easy it is to make this cake.
Prep Time: 15 minutes
Cook Time: 35 – 40 minutes
Yield: 16 servings
You will need: a 9 x 13 pan
The Cake Batter
8 oz or 225 g butter, softened
1 cup or 190 g sugar
2 1/4 cups or 275 g self-raising flour **** See below
2 teaspoons baking powder
6 Tablespoons milk
1 teaspoon Lemon Extract
zest of 1/2 lemon
*** Please note, I have used Self Raising flour as opposed to a mixture of All Purpose & Baking Powder. If you choose to make your own Self Raising flour, please be aware the cake may end up with a strong taste of baking powder as this recipe already has 2 teaspoons in for added fluffiness. (this is in addition to SR Flour!). Where possible, please try to use ingredients as listed in the recipe so you can have same results as shown.
The Raspberry Ripple
Juice of 1/2 lemon
2 Tablespoons Raspberry Jam
The Lemon Drizzle
1/2 Cup or 60 g powdered sugar
zest of 1/2 lemon
juice of 1/2 lemon
1. Preheat the oven to 325 F or 170 C, Grease and line with parchment paper a 9 x 13 inch baking pan. Make sure the parchment goes up the sides of the pan.
2. Add all the ingredients for the cake batter to a mixing bowl and mix well until the batter is light and all combined.
3. In a small bowl, add the ingredients for the raspberry ripple.
4. Pour HALF of the cake batter into your prepared baking pan and smooth so the surface is even.
5. Using a teaspoon, distribute the raspberry ripple mixture randomly all over the surface of the cake batter.
6. Add the other HALF of the cake batter on top of the raspberry mixture and smooth the batter over so it is distributed evenly.
7. Use a knife or a skewer and run in swirly lines through the batter. Take care not to tear the parchment on the base of the pan!
8. Place in the oven for about 35 – 40 minutes or until a skewer comes out clean.
9. Allow the cake to cool for 10 minutes in the pan, then take the sides of the parchment and lift the cake on to a cooling rack.
10. Use a skewer and poke holes all over the cake, not forgetting the edges too. Then in a small bowl, mix the lemon drizzle ingredients until all combined and there are no lumps. Pour the drizzle all over the surface of the cake. It is easiest to also use a brush to help distribute the drizzle so it reaches the edges.
11. Allow the cake to completely cool then you can frost, add some whipped cream or decorate how you wish, or simply leave as it is. Slice into 16 squares and enjoy!