Raspberry Lemon Cake

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Why You’ll Love This Recipe

  • Quick and easy – Just 20 minutes of prep!
  • Healthier than most cakes – Uses Greek yogurt or kefir for moisture instead of excess butter.
  • Perfect balance of flavors – The sweetness of the cake pairs beautifully with the tartness of raspberries and the brightness of lemon.
  • Great for any occasion – Ideal for brunch, afternoon tea, or a light dessert.
  • Moist and soft texture – No dry cake here! The yogurt keeps it tender and fluffy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Sugar
  • Unsalted butter (4 oz / ½ cup)
  • Eggs
  • Plain, low-fat Greek yogurt (or kefir)
  • Lemon zest
  • Fresh lemon juice
  • Vanilla extract
  • Fresh or frozen raspberries

Directions

  1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper.
  2. Mix dry ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar – In a large bowl, beat the butter and sugar together until light and fluffy.
  4. Add wet ingredients – Mix in the eggs, one at a time, then add the Greek yogurt (or kefir), lemon zest, lemon juice, and vanilla extract. Stir until well combined.
  5. Combine wet and dry – Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Fold in raspberries – Carefully fold in the raspberries without overmixing.
  7. Bake – Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and serve – Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

  • Servings: 8–10 slices
  • Prep time: 20 minutes
  • Cook time: 35–40 minutes
  • Total time: 55–60 minutes

Variations

  • Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free flour blend.
  • Dairy-Free Alternative: Use coconut yogurt or almond-based yogurt instead of Greek yogurt.
  • Extra Lemon Flavor: Add a lemon glaze by mixing powdered sugar with fresh lemon juice.
  • Nutty Twist: Sprinkle sliced almonds on top before baking for added crunch.
  • Berry Mix: Try using a mix of raspberries, blueberries, or blackberries for a fruity twist.

Storage/Reheating

  • Room temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Keep in the fridge for up to 5 days.
  • Freezer: Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
  • Reheating: Warm individual slices in the microwave for 10–15 seconds or enjoy at room temperature.

FAQs

How do I keep raspberries from sinking in the cake?

Toss them in a little flour before folding them into the batter to help prevent sinking.

Can I use frozen raspberries?

Yes! Use them straight from the freezer and do not thaw to avoid excess moisture in the batter.

What can I use instead of Greek yogurt?

Kefir, sour cream, or plain regular yogurt all work well as substitutes.

Can I make this cake ahead of time?

Yes, you can bake it a day in advance and store it covered at room temperature or in the fridge.

How do I make the cake more lemony?

Increase the amount of lemon zest and add a lemon glaze for extra citrus flavor.

Can I use whole wheat flour?

Yes, but it will make the cake denser. For a lighter texture, try using half whole wheat and half all-purpose flour.

What size cake pan should I use?

A 9-inch round cake pan or an 8×8-inch square pan works well. Adjust baking time as needed.

Can I make this into cupcakes?

Absolutely! Divide the batter into muffin tins and bake for about 18–22 minutes.

How do I prevent the cake from drying out?

Do not overbake, and be sure to store it properly in an airtight container.

Is this cake too sweet?

No, it’s perfectly balanced with just 1 cup of sugar. If you prefer it even less sweet, reduce the sugar slightly.

Conclusion

This Raspberry Lemon Cake is the perfect treat when you’re craving something light, fresh, and easy to make. With a soft, moist texture and the perfect blend of tart raspberries and bright lemon zest, it’s a crowd-pleaser for any occasion. Plus, with healthier ingredient swaps like Greek yogurt, you can enjoy a slice without the guilt. Try it today and enjoy a refreshing, homemade dessert!

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Raspberry Lemon Cake

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  • Author: Isabella
  • Total Time: 55–60 minutes
  • Yield: 8–10 slices
  • Diet: Vegetarian
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Description

This Raspberry Lemon Cake is a light and refreshing dessert that comes together in just 20 minutes of prep! Made with Greek yogurt or kefir for moisture, fresh raspberries, and bright lemon zest, this cake is perfectly balanced—sweet, tart, and irresistibly fluffy. A healthier twist on traditional cakes, it’s great for brunch, afternoon tea, or a light dessert.

Ingredients

  • Dry Ingredients:
    • 2 cups all-purpose flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
  • Wet Ingredients:
    • 1 cup sugar
    • 4 oz (½ cup) unsalted butter, softened
    • 2 large eggs
    • 1 cup plain, low-fat Greek yogurt (or kefir)
    • 1 tbsp lemon zest
    • 2 tbsp fresh lemon juice
    • 1 tsp vanilla extract
  • Add-ins:
    • 1 cup fresh or frozen raspberries

Instructions

1️⃣ Preheat & Prepare

  • Preheat oven to 350°F (175°C).
  • Grease and flour a 9-inch round cake pan or line it with parchment paper.

2️⃣ Mix Dry Ingredients

  • In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3️⃣ Cream Butter & Sugar

  • In a large bowl, beat the butter and sugar until light and fluffy.

4️⃣ Add Wet Ingredients

  • Mix in the eggs, one at a time.
  • Add Greek yogurt (or kefir), lemon zest, lemon juice, and vanilla extract. Stir until well combined.

5️⃣ Combine Wet & Dry Mixtures

  • Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined (do not overmix).

6️⃣ Fold in Raspberries

  • Carefully fold in the raspberries to avoid breaking them.

7️⃣ Bake

  • Pour the batter into the prepared cake pan.
  • Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

8️⃣ Cool & Serve

  • Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Serve as is, or with a dusting of powdered sugar or a lemon glaze!

Notes

✔ Gluten-Free? Use a 1:1 gluten-free flour blend.
✔ Dairy-Free? Swap Greek yogurt for coconut or almond yogurt.
✔ Extra Lemon Flavor? Add a lemon glaze (powdered sugar + lemon juice).
✔ Berry Mix? Try using blueberries or blackberries for variety.
✔ Nutty Twist? Sprinkle sliced almonds on top before baking.

  • Prep Time: 20 minutes
  • Cook Time: 35–40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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