This easy raspberry lemon cake is made completely from scratch using fresh berries and pantry staples. Only 20 minutes of prep and 45 minutes of baking (idle) time. Serve it for breakfast, brunch, or as an after-dinner dessert with vanilla ice cream! This simple summer cake will become a family favorite!
Raspberry Lemon Cake
With just 20 minutes of prep and 50 minutes of baking (idle time), Raspberry Lemon Cake is a breeze to whip up for Spring and Summer brunches, potlucks, picnics, and parties! You don’t even need to pull out a mixer! There is no artificial coloring, no glaze, no frosting. All the flavor comes from fresh raspberries and fresh lemon zest! This is a light, refreshing cake not loaded with unnecessary calories. I use only 1 cup of sugar and only 4 oz of butter (½ cup) + 1 cup of plain, low-fat Greek yogurt (kefir works great, too!). As you can see, most of the butter here is replaced with Greek yogurt compared to other similar cake recipes. And the texture doesn’t suffer! Greek yogurt creates a light and fluffy cake.
Why you’ll love it:
- Quick and easy recipe. It takes only 20 minutes to prepare and about 45 minutes of baking (idle) time.
- Flexible and versatile! You can use any berries you like: blueberries, strawberries, blackberries, and, of course, raspberries! This recipe can be easily adjusted to be gluten-free and dairy-free! More details on that below.
- Great for making ahead. Raspberry lemon cake keeps well for about 4 days and can be frozen for up to 2 months.
- Bring Summer flavors to your house! What screams Summer louder than raspberries + fresh lemon flavor?! Add Greek yogurt and vanilla, and you have the ultimate Summer dessert! And, what’s even better is this cake can be made year-round as it uses easily accessible ingredients available 12 months a year!
The Ingredients:
- Flour. Use regular all-purpose flour or cake flour. You can also use gluten-free flour – this cake has been tested with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and King Arthur gluten-free measure-for-measure flour.
- Baking powder. Make sure it’s fresh so that the cake rises.
- Butter. I used melted salted butter and did not add any extra salt. Melt it gently and briefly in the microwave oven.
- Sugar. Use regular granulated white sugar.
- The egg adds texture.
- Vanilla. Real vanilla extract or imitation vanilla.
- Greek yogurt (unflavored) adds a tang and moist texture to the cake. I have also made this cake with plain Kefir. You can also use sour cream, regular yogurt, or buttermilk.
- Raspberries. I used 16 oz of fresh raspberries.
- Lemon zest. I zested a whole large lemon and ended up with 2 tablespoons of lemon zest.
How to make Raspberry Lemon Cake:
Here are step-by-step photos and an overview of the instructions. Scroll down to the recipe card for the complete recipe (including the amounts of ingredients!).
1) Preheat oven to 350°F and prepare the baking pan. Line the bottom of the 9×3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.
2) Make cake batter. In a medium bowl, mix flour and baking powder. In a large bowl, combine 1 cup white sugar, melted butter, and eggs, and beat using a whisk for about 1 or 2 minutes until light and fluffy. Mix in Greek yogurt and vanilla extract, and whisk just until combined. Add the flour mixture gradually, and whisk it together with the wet ingredients just until combined.
3) Coat ⅓ of the raspberries with flour and fold them (together with the lemon zest) carefully into the cake batter.
3) Coat ⅓ of the raspberries with flour and fold them (together with the lemon zest) carefully into the cake batter.
5) Top the cake batter with ⅓ of the raspberries and the remaining tablespoon of lemon zest.
6) Bake for about 45 or 50 minutes until the tester (or toothpick) inserted in the center of the cake comes out clean.
7) Release the cake from the springform pan once it’s cool (after about 30 minutes). Dust the cake with powdered sugar and top with the remaining fresh raspberries (plus any other berries like blueberries) and serve!
How to properly measure flour using measuring cups:
Aerate the flour by fluffing it with a dry whisk or a spoon and adding it into your measuring cup with the whisk/spoon instead of just packing the flour into the cup. This will prevent the flour from overpacking. Using too much flour as a result of overpacking will produce a denser cake texture. **If you dip your dry whisk straight down into the flour it picks up a good amount, you can then shake it into your measuring cup**
Use fresh or frozen raspberries:
- I used fresh berries and folded them carefully into cake batter. Because raspberries are so soft, they tend to break when folding them into the batter, so be gentle and slow. Even if they do break (and they will), that creates a nice cake texture (and color!) anyway.
- Frozen raspberries are a great option, too! They will not break if folded frozen into the cake batter, so if you prefer raspberries to stay intact, use frozen ones, or freeze the fresh ones before folding them into the cake batter.
How to make it gluten-free?
- This recipe has been tested with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour – it works great, and you can use it 1-to-1 without making any changes to this recipe. The same applies to King Arthur gluten-free measure-for-measure flour.
- If the cake batter is too thick, add extra Greek yogurt (about ¼ cup).
- You might also have to bake this cake a little longer using GF flour.
- I also recommend baking in a cast-iron skillet if using gluten-free flour.
How to make it dairy-free:
- Use ½ cup of light olive or other vegetable oil instead of ½ cup of butter (4 oz). Use vegetable oil with a neutral flavor, such as light olive oil, avocado, or canola oil.
- Use 1 cup of dairy-free yogurt, such as unsweetened almond milk yogurt or unsweetened cashew milk yogurt, instead of plain, low-fat Greek yogurt. Or, use 1 cup of light olive oil or other cooking oil instead of yogurt.
Baking dishes you can use:
- I used a 9×3-inch round springform baking pan. This pan allows you to release the cake seamlessly without any effort while still keeping its pretty shape!
- 10-inch or 12-inch round high-sided cast-iron skillet. It will create crispy, golden-brown edges with a soft and moist center. The skillet heats evenly, resulting in a beautiful and consistent texture.
- 9×13 rectangular baking pan. Pour the cake batter into the greased cake pan and bake for about 40 minutes or until the toothpick comes out clean.
- Use a 12-cup muffin pan. You can turn this recipe into muffins or cupcakes. Mix all the raspberries into the cake batter. Fill the muffin pan ⅔ of the way with the cake batter and bake for about 20 or 30 minutes until a toothpick comes out clean.
Storage Tips:
- Keep the cake at room temperature for the first 48 hours. Cool it completely, then loosely cover it with parchment paper or aluminum foil, leaving spaces for air. You can store it at room temperature this way for up to 48 hours.
- Fridge. After the first 48 hours, store it in the fridge for up to 5 days in an airtight container or tightly wrapped in plastic wrap or a freezer bag.
- Can you freeze it? Once the raspberry lemon cake is completely cool, freeze it within 2 days of baking. Wrap it tightly in an airtight plastic wrap and transfer it to a freezer bag or a sturdier freezer container. Freeze it for up to 2 months.
More Recipe Suggestions:
White Chocolate Raspberry Poke Cake
White Chocolate Raspberry Poke Cake
Chocolate Hazelnut Thumbprint Cookies
Raspberry Orange Pistachio Ricotta Cake
Raspberry Lemon Cake
Equipment
- 10-inch Skillet Optional
- Cupcake Pan (12) Optional
- Baking Dish 9 x 13 Casserole Optional
Ingredients
- 2 cups all-purpose flour or baking flour sifted or aerated (see note below)
- 2 teaspoons baking powder
- 1.25 cups granulated sugar 1 & ¼ cups
- 4 oz salted butter melted ½ cup
- 2 eggs
- 1 cup plain Greek yogurt low-fat
- 1 teaspoon pure vanilla extract
- 16 oz raspberries fresh or frozen see note below
- 1 tablespoon flour
- 2 tablespoons lemon zest
Instructions
- Preheat oven to 350°F. If your oven has a convection setting, use a convection bake setting. Line the bottom of the 9×3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.
- In a medium bowl, mix flour and baking powder.
- In a large bowl, combine granulated sugar, melted butter, and eggs, and beat using a whisk for about 1 or 2 minutes until the mixture turns light in color, smooth (not grainy), and fluffy.
- Mix in Greek yogurt and vanilla extract and whisk just until combined.
- Add the flour mixture gradually, whisking 1 cup of flour at a time with the wet ingredients until combined. Do not over-mix.
- In the same bowl where you mixed the dry ingredients, toss ⅓ of the raspberries with 1 tablespoon of flour.
- Carefully fold in flour-coated raspberries and 1 tablespoon of lemon zest into the batter. It’s OK if some of the berry’s smudge or break.
- Pour the cake batter into the parchment paper-lined springform pan. Sprinkle the remaining tablespoon of lemon zest on top. Arrange the other ⅓ of the raspberries on top of the cake batter in a circular pattern.
- Place the springform baking pan with the cake batter on the middle rack (this is especially important for non-convection ovens). Bake for about 45 or 50 minutes – the tester (or toothpick) inserted in the center of the cake should come out clean. If not, bake 5 or 10 more minutes longer, checking the cake every 5 minutes for doneness. I baked this cake on a convection bake setting for exactly 45 minutes at 350 F – it was completely done and nicely browned by that time. If you use a regular oven, the cake could take longer (up to about 1 hour) to bake at 350 F.
- Remove the cake from the oven. Let it cool in a springform pan on a wire rack. After cooling the cake for about 30 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand (or a large wide spatula) under the cake, between the parchment paper and the cake, and transfer the cake without the parchment paper onto a cake plate.
- When serving, dust with powdered sugar, and top with the remaining ⅓ of fresh raspberries. (if you have other berries sitting in your fridge, you can add them to the cake – I did that with a few blueberries I had left).
- I provide helpful step-by-step photos above the recipe card (scroll up).
Notes:
- Fresh or frozen raspberries?
- When folded into cake batter, fresh raspberries will break. If you prefer to keep them intact, use frozen ones or freeze the fresh ones before adding them to the cake.
- How to properly measure flour using cups
- Using measuring cups, the proper way to measure flour is to sift it or aerate it first. This is done either by sifting flour or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup (not sticking a whole cup into a flour bag), and carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than the recipe calls for. Do aerate the flour, or you will end up with a dry cake batter! **If you dip your dry whisk straight down into the flour it picks up a good amount, you can then shake it into your measuring cup**
- This aeration tip also applies to these 2 kinds of popular gluten-free flours, such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur gluten-free measure-for-measure flour.
Baking tips:
- If you have a convection setting in your oven, use that to bake this cake.
- If you don’t have a convection setting, bake the cake on the middle rack or above the middle one.
- Ensure the oven is fully preheated to 350 F before placing the cake.
- What baking pans can you use?
- I used a 9×3-inch round springform baking pan. I like to line the bottom of the springform pan with parchment paper, which ensures an even cleaner release.
- 9×13 rectangular baking pan. Pour the cake batter into the greased cake pan and bake for about 40 minutes or until the toothpick comes out clean.
- Use a 12-cup muffin pan. To turn this cake into muffins or cupcakes, fold all of the raspberries (coated with 1 or 2 tablespoons of flour) into the cake batter. Then, fill the muffin pan ⅔ of the way and bake for about 20 or 30 minutes until a toothpick comes out clean when inserted in the middle of the muffin.
- 10-inch or 12-inch round high-sided cast-iron skillet. It will create crispy, golden-brown edges with a soft and moist center.
Other notes:
- Make it gluten-free. This recipe has been tested with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. You can also use King Arthur gluten-free measure-for-measure flour. If using these flours, you might have to add ¼ cup more of Greek yogurt (if the cake batter is too thick).
- Greek yogurt can be replaced with plain Kefir, regular yogurt, buttermilk, or sour cream. I highly recommend using plain Kefir or Greek yogurt – they are light and provide a nice tang.
