Raspberry Lemon Cake

Introduction 

There’s something magical about the combination of raspberries and lemons. One is sweet, tart, and juicy; the other is vibrant, zesty, and uplifting. When combined in a cake, these ingredients create a symphony of flavors that’s perfect for spring and summer—or any time you crave something light and refreshing. The Raspberry Lemon Cake is a fantastic dessert that feels indulgent but won’t weigh you down. With only 20 minutes of prep time and a relatively light ingredient list, this is the go-to cake for brunches, baby showers, afternoon tea, or a quick family treat.

What sets this recipe apart is not just its simplicity but its balance. You’ll enjoy the brightness of fresh lemon zest and juice paired with the subtle sweetness of ripe raspberries. Plus, by using Greek yogurt and a moderate amount of sugar, we avoid the heaviness of traditional cakes while still maintaining moisture and flavor.

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Ingredients (Serves 8-10)

Dry Ingredients

• 1 ½ cups (180g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

Wet Ingredients

• ½ cup (120ml) mild olive oil or canola oil

• ⅔ cup (130g) granulated sugar (or coconut sugar for healthier alternative)

• 2 large eggs, room temperature

• 1 cup (245g) plain Greek yogurt (2% or whole)

• Zest of 2 medium lemons

• ¼ cup (60ml) freshly squeezed lemon juice

• 1 tsp vanilla extract

Fruit

• 1 cup (120g) fresh or frozen raspberries (do not thaw if frozen)

• 1 tbsp flour (for coating raspberries)

Optional Glaze

• ½ cup (60g) powdered sugar

• 1-2 tbsp lemon juice

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Equipment

• 9-inch round or square baking pan

• Mixing bowls

• Zester or microplane

• Whisk and spatula

• Measuring cups and spoons

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Preparation Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease and flour your baking pan or line it with parchment paper for easy release.

Step 2: Prepare the Dry Ingredients

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

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk the oil and sugar until well blended. Add the eggs one at a time, whisking after each addition. Stir in the yogurt, lemon zest, lemon juice, and vanilla extract. The mixture should be creamy and smooth.

Step 4: Combine the Mixtures

Gradually add the dry ingredients to the wet mixture in three parts, stirring gently with a spatula until just combined. Do not overmix, or the cake may become dense.

Step 5: Prepare the Raspberries

Toss the raspberries with 1 tablespoon of flour—this keeps them from sinking to the bottom during baking. Gently fold them into the batter, taking care not to break them up too much.

Step 6: Pour and Bake

Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the center of the oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly springy.

Step 7: Cool and Glaze

Let the cake cool in the pan for 10 minutes, then remove it and place on a wire rack to cool completely. If using glaze, mix powdered sugar with lemon juice and drizzle over the cooled cake for a glossy finish.

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Tips for Success (150+ words)

1. Yogurt for Moisture: Greek yogurt makes this cake exceptionally moist while adding a subtle tang. It also reduces the need for butter or cream.

2. Zest First, Then Juice: Always zest your lemons before juicing them. It’s much easier and more efficient.

3. Don’t Overmix: Mixing too vigorously will activate the gluten in the flour and can make the cake chewy. Use a gentle hand.

4. Fresh vs. Frozen Berries: Both work well, but frozen raspberries hold their shape better in baking.

5. Customize It: Add ¼ cup of finely chopped nuts like almonds or pistachios for crunch, or swap raspberries for blueberries or blackberries.

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Nutrition (per slice, approx.)

• Calories: 210

• Protein: 5g

• Fat: 9g

• Carbs: 28g

• Sugars: 13g

• Fiber: 2g

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Serving Suggestions

• Serve warm with a dollop of whipped Greek yogurt or low-fat whipped cream.

• Pairs wonderfully with green tea or a light lemon herbal infusion.

• Garnish with fresh mint and a few extra raspberries for presentation.

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Storage

• Room Temp: Up to 2 days in an airtight container.

• Fridge: Keeps well for up to 5 days. Bring to room temperature before serving.

• Freezer: Wrap slices individually and store for up to 3 months.

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Final Thoughts

This Raspberry Lemon Cake proves that desserts can be both indulgent and smart. With minimal prep, natural ingredients, and vibrant flavors, this cake offers a wonderful balance between health and pleasure. Whether you’re serving it at a picnic, brunch, or as an after-dinner treat, it’s sure to impress—and disappear fast!