Raspberry Lemon Cake

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Description

This Raspberry Lemon Cake combines the brightness of lemon with the sweetness of raspberries for a refreshing and delightful treat. The batter comes together quickly, making it an easy choice for both beginner and experienced bakers. Whether served as a dessert, tea-time snack, or at special celebrations, this cake is guaranteed to impress.

Ingredients For Raspberry Lemon Cake

  • 1 ½ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 2 tbsp lemon zest (about 2 lemons)

  • ¼ cup freshly squeezed lemon juice

  • ½ cup plain Greek yogurt (or sour cream)

  • 1 tsp vanilla extract

  • 1 ½ cups fresh raspberries (tossed lightly in 1 tbsp flour to prevent sinking)

For Lemon Glaze (optional but recommended):

  • 1 cup powdered sugar

  • 2–3 tbsp fresh lemon juice

 Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.

  2. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.

  3. In a large bowl, cream butter and sugar until light and fluffy.

  4. Beat in eggs one at a time, then mix in lemon zest, lemon juice, yogurt, and vanilla.

  5. Gently fold in dry ingredients until just combined.

  6. Carefully fold in raspberries (coated in flour).

  7. Pour batter into prepared pan and smooth the top.

  8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

  9. Cool completely, then drizzle with lemon glaze before serving.

 Notes

  • Fresh raspberries work best, but you can use frozen (do not thaw first).

  • Tossing raspberries in flour prevents them from sinking to the bottom.

  • For a stronger lemon flavor, add ½ tsp lemon extract.

  • Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.

 Tips

  • Make it fancy: Dust with powdered sugar and garnish with extra raspberries.

  • Double the recipe for a layer cake and add cream cheese frosting between layers.

  • Use parchment paper for easy removal from the pan.

  • For a lighter option, swap butter with light olive oil.

Servings

  • Serves: 8–10 slices

 Nutritional Info (per slice, approx. out of 10)

  • Calories: 265

  • Carbohydrates: 36g

  • Protein: 4g

  • Fat: 12g

  • Fiber: 2g

  • Sugar: 22g

 Benefits

  • Lemons: Rich in Vitamin C and antioxidants, supporting immunity.

  • Raspberries: High in fiber and packed with antioxidants.

  • Greek yogurt: Adds protein and keeps the cake moist without excess fat.

 Q&A

Q: Can I use blueberries instead of raspberries?
A: Yes! Blueberries, blackberries, or even chopped strawberries work well.

Q: How do I make it gluten-free?
A: Use a gluten-free 1:1 flour blend.

Q: Can I freeze this cake?
A: Absolutely! Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature.

Q: Can I skip the glaze?
A: Yes, but the glaze enhances the lemony flavor. You could also use a light dusting of powdered sugar.

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