Make the most of summer berries with this Lime Drizzle Summer Berry Cake. A light and moist vanilla sheet cake filled with seasonal berries and topped with a sweet lime glaze. Perfect for weekend brunches and afternoon teas all summer long.

This is the summer snacking cake you need to make! Why? Okay, I’ll tell you why, because it’s so tasty, moist and bursting with berries and zesty lime. It’s really what summer is all about.

I made this little cake at the weekend and it honestly didn’t last long at all at our place. We all enjoyed it and it’s a great way make use of summer berries..  Not to mention the tartness from the lime juice which off sets the sweetness of the cake. 

Berries and cakes just go together. And if you’re feeling a little adventurous, why not take a look at my Lemon Blueberry Swiss Roll Cake.

Take a look and see how the cake comes together. It’s a keeper friends!

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Here’s Everything We Need To Make The Cake

For the cake:

• Plain flour
• Butter
• Granulated white sugar
• Juice and zest of two limes
• Eggs
• Baking powder
• Salt
• Blackberries
• Raspberries

For the glaze:

• Juice and zest of one lime
• 1 Cup powdered sugar
• 3-4 Tablespoons milk

REMEMBER, The full recipe with instructions is found in the recipe card at the end of the post.

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Let’s Make the Lime Drizzle Summer Berry Cake

• Preheat oven to 350 degrees f/180 c, always preheat before you get started so it’s ready when you’ve prepared the cake.
• Grease and line your baking tin, I usually grease with butter and then line with parchment paper and lightly grease the parchment paper. This recipe uses an 8 x 8 inch baking pan.
• Beat butter and sugar together, make sure the butter is at room temperature. Mix on high speed for about 3 – 4 minutes until the batter is light and fluffy

WHY ROOM TEMPERATURE BUTTER IS IMPORTANT. By using room temperature butter, it will incorporate correctly and evenly into the cake. If you use hard butter, it will not mix in correctly and you will get small lumps of butter in the batter. When baked these will melt and you will not get a light and spongy cake.

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• Add the eggs, do this one at a time and mix each one in before adding the next egg. We add eggs one at a time to make sure they get mixed into the butter nice and good and not just into each other.

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• Add the baking powder, salt and lime zest to the flour, stir to combine.
• Add the lime juice to the wet batter, stir in gently
• Coat the berries in about 1 tablespoon of the flour, this is important to help prevent the berries from sinking in the cake as it bakes. By coating them in flour, they will cling to the batter as the cake bakes.

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Mixing in the Four And Baking The Cake

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• Add the flour to the batter, gently fold in the berries until they are incorporated. Again, don’t over mix them.
• Evenly pour the batter into the prepared baking dish, using a spatula, spread it out in the baking dish.
• Bake cake, this cake bakes in about 25 minutes. Check the cake a few minutes before this time and insert a toothpick to check doneness. Cake will be done when a toothpick comes out with a few crumbs.

IMPORTANT, All ovens bake differently. Depending if you use gas, electric or fan assisted ovens the cake may bake at different times. As well, glass baking dishes vs aluminum or steel bake differently. Keep these things in mind.

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Freshly Baked Lime Drizzle Summer Berry Cake

Allow the cake to cool in the pan for about 10 minutes. Remove it and then allow to cool completely on a wire rack before adding the lime drizzle.

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How to Make The Lime Drizzle For The Cake

Okay, so it’s super easy friends. Just combine the powdered sugar, milk and lime juice. Stir until you have no lumps. Spread over the cake.

I have a thick glaze on this cake, which means I used quite a lot of powdered sugar. If you prefer a thinner glaze, use less powdered sugar. It’s all down to personal preference.

You can use extra berries, lime slices and lime zest to decorate the cake if you like. I did it here simply for the pretty factor.

So, what’s the Cake Like

It’s a dense yet a little spongy. Not quite like a pound cake but similar. It is moist. But remember, over baking will result in a dry cake, so be sure to check on and take it out as soon as it’s baked.

This cake will rise about three inches in height. I cut it into 16 squares and it was the perfect snacking size. You can make the slices bigger if you prefer.

How To Serve This Lime Drizzle Summer Berry Cake

• This is the perfect summer cake.  It can be served as a snacking cake or turned into a dessert with the addition of cream, ice cream or even yogurt. 

• You can subsitute lemons for limes in this recipe.   The flavour will change a little, but you will still have that same moist texture and tartness to boot.

This is a delicious snacking cake and because of the glaze it will keep for about 4 days in an airtight container. And if you love drizzle cakes, you need to check out my Lemon Raspberry Loaf Cake.

And one more picture for good luck….hahaha! But doesn’t she look good? Enjoy the cake friends and I’ll see you all in a few days with a super easy and tasty summer appetizer. Until then, happy cooking!

Here’s Some More Great Berry Recipes To Try Out

• Berry Topped Lime Cheesecake
• Berry Filled Mini Dessert Crepes
• Raspberry Chocolate Cream Cheese Brownies

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Get the recipe!

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Thanks For Stopping by & Hope To See You soon!