A light, refreshing cake bursting with tangy lemon and sweet raspberries – perfect for spring or summer gatherings! Best part? Only 20 minutes of prep and not overloaded with unnecessary calories.
Description
This Raspberry Lemon Cake combines zesty lemon flavor with juicy raspberries, baked into a soft, moist cake that feels indulgent but is actually lighter than most traditional cakes. With Greek yogurt (or light sour cream) and fresh fruit, it balances sweetness and tartness beautifully. This cake is ideal for tea time, birthdays, or when you want a dessert that feels fresh but not heavy.
Ingredients For Raspberry Lemon Cake
-
1 ½ cups all-purpose flour (or whole wheat pastry flour for healthier option)
-
1 tsp baking powder
-
½ tsp baking soda
-
¼ tsp salt
-
½ cup plain Greek yogurt (or light sour cream)
-
½ cup honey or coconut sugar (or regular sugar if preferred)
-
¼ cup olive oil (or melted butter)
-
2 large eggs
-
Zest of 2 lemons
-
3 tbsp fresh lemon juice
-
1 tsp vanilla extract
-
1 cup fresh raspberries (plus extra for garnish)
-
2 tbsp flour (to coat raspberries so they don’t sink)
Optional Glaze:
-
½ cup powdered sugar
-
1–2 tbsp fresh lemon juice
Instructions
-
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or loaf pan.
-
In a bowl, whisk together flour, baking powder, baking soda, and salt.
-
In another bowl, beat yogurt, sweetener, oil, eggs, lemon zest, lemon juice, and vanilla until smooth.
-
Add dry ingredients to wet and mix gently until just combined.
-
Toss raspberries with 2 tbsp flour, then fold into batter carefully.
-
Pour into prepared pan and bake for 35–40 minutes, or until a toothpick inserted comes out clean.
-
Cool in pan 10 minutes, then transfer to wire rack.
-
If desired, drizzle with lemon glaze and garnish with raspberries.
Notes
-
Fresh raspberries are best, but frozen (unthawed) work too.
-
Don’t overmix the batter to keep cake soft.
-
Greek yogurt keeps the cake moist without heavy butter.
-
For extra lemon punch, double the zest.
Tips
-
Dust raspberries lightly with flour so they don’t sink.
-
Serve slightly warm with a dollop of Greek yogurt or whipped coconut cream.
-
Store leftovers in an airtight container at room temp for 2 days or in fridge up to 5 days.
-
Freezes well for up to 2 months.
Servings
-
Makes 8–10 slices
Nutritional Info (per slice, 1/10 of cake, with glaze)
-
Calories: ~185
-
Protein: 4g
-
Fat: 6g
-
Carbs: 28g
-
Fiber: 2g
-
Sugar: 15g
(Without glaze, calories and sugar drop slightly.)
Benefits
-
Lower in calories and fat compared to traditional cakes.
-
Packed with vitamin C from raspberries and lemon.
-
Greek yogurt provides protein and probiotics.
-
Uses healthy fats (olive oil) instead of only butter.
-
Light and refreshing – not overly sweet or heavy.
Q & A
Q: Can I make this gluten-free?
A: Yes, use a 1:1 gluten-free baking flour mix.
Q: Can I replace raspberries with another fruit?
A: Absolutely – blueberries, blackberries, or strawberries all work.
Q: Can I skip the glaze?
A: Yes, the cake is flavorful enough without it. The glaze just adds a sweet-tart finish.
Q: How can I make it extra moist?
A: Add an extra 2 tbsp yogurt or fold in 2 tbsp applesauce.
Q: Is this okay for diabetics?
A: You can swap honey/sugar with a low-carb sweetener like erythritol or monk fruit.