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A raspberry and lemon loaf cake drizzled with an icing glaze and topped with fresh raspberries.
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5 from 10 votes

Lemon and Raspberry Drizzle Cake

Lemon and raspberry are the perfect pairing in this moist, fluffy loaf cake. Complete with a sweet, zesty drizzle and thick icing glaze.
Course Dessert
Cuisine American, British, European
Keyword Dairy free cake, Gluten free cake, Lemon and raspberry cake, Lemon drizzle cake, Loaf cake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Calories 401kcal


For the cake:

  • 190 g butter (or dairy free butter)
  • 240 g caster sugar
  • 3 large eggs
  • Zest of 2 lemons
  • 100 g greek yoghurt or plain coconut yoghurt
  • 240 g gluten free self raising flour
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum (omit if your flour blend already contains xanthan gum)
  • 200 g raspberries (fresh or frozen)

For the drizzle:

  • 75 ml fresh lemon juice
  • 75 g caster sugar

For the icing glaze:

  • 250 g icing sugar
  • 3 tbsp fresh lemon juice
  • A handful of extra fresh raspberries (optional - for decorating)


Make the cake:

  • Preheat the oven to 180°C/160°C fan and grease and line a large loaf tin (the one I used measured approx. 25 x 12cm).
  • Whisk together the self raising flour, baking soda and xanthan gum (if adding) in a mixing bowl until well combined.
  • In another large bowl, beat together the butter and sugar until pale and fluffy. You can also do this in an electric stand mixer.
  • Add an egg, followed by a tablespoon of the flour mixture and beat to combine. Repeat twice more with the remaining eggs. Adding the flour with each egg prevents the mixture from curdling.
  • Mix through the lemon zest and yoghurt.
  • Sprinkle a little of your flour mixture over the raspberries and toss them so they're well coated. This will stop the raspberries from sinking to the bottom of the cake.
  • Sieve the rest of the flour mixture into the bowl with the wet ingredients and gently fold everything together until just combined.
  • Add the raspberries and gently fold them through.
  • Transfer the mixture into your lined loaf tin and bake for about 1 hour. It make take a little longer depending on your oven and the exact size/shape of your tin. After 45 minutes, if the top of the cake is nicely browned, you can cover it loosely with foil to stop it browning any further. To check whether the cake is cooked, insert a skewer into the middle. It should come out clean or with just a few moist crumbs - not with wet cake mixture on it.

Make the drizzle:

  • Whisk together the caster sugar and lemon juice until the sugar is completely dissolved.
  • Once your cake is out of the oven, let it cool in the tin for about 10 minutes. Then, use a skewer or fork to poke holes all over the cake. Pour over the lemon drizzle and allow the cake to cool completely in the tin.

Make the icing glaze:

  • Sieve the icing sugar into a bowl, then gradually add the lemon juice, mixing as you go. It should be smooth and thick enough to coat the back of a spoon. Add a little more lemon or icing sugar if needed to get the desired consistency.
  • Once the cake is completely cooled, remove it from the tin and spread the glaze all over the top, allowing it to drip down the sides a little.
  • Decorate with some fresh raspberries (optional!) and allow the icing to set completely before slicing.