Summer Fruit Drizzle Cake

Another charity cake! I have a fail-safe recipe for lemon drizzle which is delicious and popular time and again but you can get a simple lemon drizzle anywhere nowadays right. I really wanted this cake to fly out the door at Trago (see the pic above of a happy customet!) I was aiming for scrumptious and pretty and entice people to give a little extra to Macmillan if possible! I always have frozen forest or summer fruits in the freezer, plus recently I have been freezing my blackberry picking antics so I have a lot of fruit to get through! Generally this stockpile is used for sauces and smoothies but adding mixed fruit to this cake is fabulous and colourful, with marbled areas and a real tang when you hit some of the sharper berries.

Summer Fruit and Lemon Drizzle Cake


  • 220g unsalted butteror margarine
  • 220g caster sugar
  • 3 eggs
  • finely grated zest 1 lemon
  • 220g self-raising flour
  • 100g fresh or frozen mixed berries For the drizzle:
  • 2 tbsp lemon juice
  • 100g icing sugar


First, preheat the oven to 180C/fan 160C/gas 4 and grease a large loaf or 23cm round spring-form tin.

Take out a large mixing bowl, and beat the sugar and softened butter with a wooden spoon until pale and creamy, when you think you’ve mixed it enough, beat it a bit more! The paler the better to get a really soft rise.

Measure out the flour and mix in the baking powder. Next, alternating adding the eggs to the butter-sugar batter one at a time with a tablespoon of flour in between. When the eggs are mixed in, add the rest of the flour and the lemon zest, stirring well to combine.

Line the baking tin with two-thirds of the mixed fruits then spread a half of the cake mix into the tin, then scatter over the remaining fruit. Add the remaining cake mix over this fruit layer and gently spread with the back of a spoon. Bake for 45-50 minutes, until an inserted skewer comes out clean.

Allow to cool on a wire rack then using a skewer make several small holes in the cake. Mix the lemon juice and the sugar to create the drizzle then pour over the cake concentrating on getting it down the small holes. Serve a big wedge with some lemony Earl Grey.


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