Raspberry Lemon Cake Recipe
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 10
🌿 Introduction
When you want a dessert that tastes like sunshine but doesn’t weigh you down, this Raspberry Lemon Cake is exactly what you need.
It’s tender, lightly sweet, and beautifully balanced — the brightness of lemon complements the juicy tartness of raspberries in every bite. Unlike traditional cakes that use loads of sugar and butter, this one focuses on natural sweetness and lightness, making it both satisfying and waistline-friendly.
With just 20 minutes of prep time, you can whip this up on a lazy afternoon or even as a quick dessert for guests. The best part? It feels like spring or summer in every forkful — soft, moist, and tangy with bursts of berry goodness.
🍰 Ingredients
Dry Ingredients
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1½ cups (190 g) all-purpose flour (or oat flour for a healthier option)
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1½ tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
Wet Ingredients
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2 large eggs
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½ cup (120 ml) Greek yogurt or low-fat plain yogurt
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½ cup (120 ml) milk (dairy or almond milk)
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⅓ cup (80 ml) olive oil or melted coconut oil
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½ cup (100 g) honey or maple syrup (instead of refined sugar)
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1 tbsp lemon zest (from 1–2 lemons)
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¼ cup (60 ml) fresh lemon juice
Add-ins
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1 cup (120 g) fresh or frozen raspberries (do not thaw if using frozen)
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1 tbsp flour (to coat raspberries and prevent sinking)
Optional Topping
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Powdered sugar (light dusting) or a quick lemon glaze (see below).
🍋 Quick Lemon Glaze (Optional but Beautiful!)
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½ cup powdered sugar
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1 tbsp lemon juice
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½ tbsp milk or water
Mix until smooth and drizzle over the cooled cake for an elegant finish.
🧁 Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 175°C (350°F).
Grease a 9-inch round cake pan or line it with parchment paper.
Tip: You can also use a loaf pan or square baking dish — just adjust baking time slightly.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
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Flour
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Baking powder
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Baking soda
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Salt
This helps evenly distribute the leavening agents and ensures a fluffy texture.
Step 3: Mix Wet Ingredients
In a large bowl, whisk together:
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Eggs
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Yogurt
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Milk
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Olive oil
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Honey (or maple syrup)
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Lemon zest and lemon juice
Whisk until smooth and creamy — this is your flavor base.
The lemon’s brightness cuts through the richness of the yogurt and oil, creating a perfectly balanced batter.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet ingredients, stirring gently until combined.
Don’t overmix — just enough so no flour streaks remain.
You’ll end up with a thick, creamy batter that smells wonderfully citrusy.
Step 5: Add Raspberries
Toss the raspberries lightly with 1 tablespoon of flour (this keeps them from sinking).
Gently fold them into the batter using a spatula.
Tip: Keep a few raspberries aside to place on top for a pretty, bakery-style finish.
Step 6: Bake
Pour the batter into your prepared pan.
Top with reserved raspberries.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack before removing from the pan.
Step 7: Glaze or Dust (Optional)
Once cooled, drizzle your lemon glaze over the cake or dust lightly with powdered sugar.
For a fresh twist, top with a few mint leaves or a dollop of yogurt.
🍽️ Serving Suggestions
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Serve slices with green tea or lemon-infused water for a light afternoon treat.
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Add a spoonful of Greek yogurt or low-fat whipped cream for extra indulgence.
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For a breakfast twist, enjoy it with a side of berries and drizzle of honey.
🌸 Description & Flavor Notes
This cake is incredibly moist yet fluffy — thanks to the yogurt and olive oil combo. The lemon juice gives a tangy brightness, while the raspberries provide bursts of fruity freshness.
It’s the perfect harmony of sweet and tart, soft and zesty — a dessert that feels refreshing rather than heavy.
Every slice shines with golden lemon color, speckled with ruby-red raspberries.
💪 Health Benefits
✅ Lower in sugar: Uses honey or maple syrup instead of refined sugar.
✅ Heart-healthy fats: Olive oil instead of butter.
✅ Protein boost: From Greek yogurt and eggs.
✅ Antioxidants: Raspberries are rich in vitamin C and fiber.
✅ Light texture: Not overly dense or oily.
Approximate Nutrition (per slice):
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Calories: 180
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Protein: 5 g
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Fat: 7 g
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Carbs: 25 g
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Fiber: 2 g
🌼 Storage Tips
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Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
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To freeze: Slice the cake, wrap each piece in cling film, and freeze up to 2 months. Thaw at room temperature and warm slightly before serving.
💬 Related Questions
1. Can I use frozen raspberries?
Yes! Use them straight from the freezer — no need to thaw. Just toss in flour before folding into the batter.
2. Can I replace yogurt with something else?
You can use sour cream or plant-based yogurt for a similar texture.
3. Can I make this gluten-free?
Yes, replace the all-purpose flour with a 1:1 gluten-free baking mix or oat flour.
4. How do I make it vegan?
Swap eggs for 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water) and use plant milk + coconut yogurt.
5. What other fruits can I use?
This recipe also works beautifully with blueberries, strawberries, or blackberries.
🌿 Tips for Success
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Do not overmix — a light hand keeps the cake fluffy.
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Use fresh lemon juice for best flavor.
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Let it cool fully before cutting, so it holds shape.
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Line your pan if you’re using honey — it can stick easily.
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Double the recipe for parties or picnics — this one disappears fast!
💛 Final Thoughts
This Raspberry Lemon Cake is the perfect blend of freshness, health, and indulgence. In just 20 minutes of prep, you can make a dessert that looks beautiful, tastes bakery-level, and supports your healthy lifestyle.
It’s light enough for breakfast, elegant enough for tea-time, and satisfying enough for dessert — all without the guilt of traditional cakes.
Every slice bursts with sunshine, flavor, and joy. 🍋💖
