Mary Berry Lemon Raspberry Cake Recipe

This tender, moist Mary Berry Lemon Raspberry Cake is made with fresh lemon zest, plump raspberries, and ready in 60 minutes. Cutting into the soft sponge reveals bright pink bursts of fruit suspended in the golden crumb. I love making this for afternoon tea because it never fails to impress.

Why This Classic Works

I used to struggle with raspberries sinking to the bottom of my cakes during baking. This classic method solves that by tossing the fruit in a little flour before gently folding it into the thick batter.

The all-in-one method also saves washing up while creating a perfectly light texture. It is a brilliant lesson in trusting simple techniques to deliver reliable, beautiful results every time.

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Mary Berry Lemon Raspberry Cake Ingredients

• 225g softened baking spread or unsalted butter
• 225g caster sugar
• 275g self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 4 tbsp milk
• 2 large lemons, zested
• 150g fresh raspberries

For the Lemon Icing:

• 200g icing sugar
• 2-3 tbsp fresh lemon juice

How To Make Mary Berry Lemon Raspberry Cake

1. Preheat And Prep: Preheat your oven to 180°C (160°C fan) and line a 20x30cm traybake tin with baking parchment.
2. Mix The Batter: In a large bowl, beat the butter, sugar, flour, baking powder, eggs, milk, and lemon zest until smooth.
3. Fold The Fruit: Gently fold the fresh raspberries into the batter using a metal spoon, being careful not to crush them.
4. Bake The Cake: Pour the mixture into your prepared tin and bake for 40 minutes until golden and springing back when touched.
5. Add The Icing: Mix the icing sugar and lemon juice to a thick consistency, then drizzle over the fully cooled cake.

Recipe Tips

• Toss fruit in flour: This prevents the raspberries from sinking to the bottom of the tin.
• Use room temperature eggs: They blend much easier into the butter, preventing the batter from curdling.
• Cool completely before icing: Adding the icing while the cake is warm will cause it to melt and run off.

What To Serve With Lemon Raspberry Cake

Serve this zesty bake with a generous dollop of clotted cream or natural yoghurt to balance the sweetness. It is also brilliant alongside a strong cup of Earl Grey tea.

How To Store

Keep the cake in an airtight container at room temperature for up to 3 days. You can also freeze the uniced cake for up to 3 months, thawing thoroughly before adding the lemon drizzle.

FAQs

• Can I use frozen raspberries? Yes, you can use frozen raspberries directly from the freezer. Do not thaw them first, or they will bleed into the batter.
• Why did my cake sink in the middle? Opening the oven door too early or underbaking can cause the sponge to collapse. Always wait until the final 5 minutes to check.
• Can I make this as a round cake? You can split the batter between two 20cm round sandwich tins. Reduce the baking time to 25-30 minutes.

Nutrition

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 210mg
• Total Carbohydrate: 45g
• Protein: 4g

Try More Recipes:

• Mary Berry Lemon Cake with Lemon Curd Recipe
• Mary Berry Lardy Cake Recipe
• Homemade Mary Berry Jaffa Cakes Recipe