Summer fruit & lemon drizzle cake

  • Preparation time: 15 minutes
  • Cooking time: 1 hours

Serves: 8


175g butter, softened
175g caster sugar
250g self-raising flour
1 tsp vanilla bean paste
2 large Waitrose British Blacktail Free Range Eggs
50g raspberries
50g Waitrose 1 Speciality Blackberries
100g strawberries, hulled and sliced
50g granulated sugar
Zest and juice of 1 lemon


1. Preheat the oven to 180ºC, gas mark 4. Grease and line a 900g loaf tin. Place the butter, caster sugar, flour, vanilla and eggs in a large bowl and whisk until pale and fluffy. Spread ⅓ into the base of the tin and scatter over ⅓ of the fruit. Spread over another ⅓ of the cake mix then another ⅓ of the fruit. Finally, spread the remaining cake mix on top, bake for 1 hour or until a skewer comes out clean. Prick the cake with a skewer several times.

2. Allow the cake to cool in the tin. When ready to serve, mix the remaining fruit with the granulated sugar and the lemon zest and juice and spoon over the cake.