Raspberry Lemon Cake

A moist, zesty cake with juicy raspberries and an optional tangy glaze

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Why You’ll Love This Cake

• Bright & tangy: Fresh lemon zest and juice give this cake a refreshing citrus kick.

• Moist & tender crumb: Greek yogurt keeps the cake soft and rich without being heavy.

• Berry beautiful: Raspberries add sweet-tart bursts of flavor in every bite.

• Simple ingredients: Pantry staples come together easily—no fancy tools needed.

• Versatile: Bake as a loaf or round cake; enjoy glazed or plain.

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Ingredients

For the Cake

Use frozen raspberries straight from the freezer. Don’t thaw, or they’ll bleed into the batter.

Optional Lemon Glaze

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How to Make Raspberry Lemon Cake

1. Preheat Oven & Prep Pan

• Preheat your oven to 350°F (175°C).

• Grease and flour a 9×5-inch loaf pan or 8-inch round cake pan.

• Optional: Line the bottom with parchment paper for easy removal.

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2. Mix the Dry Ingredients

• In a medium bowl, whisk together:

  • 1½ cups flour

  • 1 tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp salt

Set aside.

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3. Cream Butter and Sugar

• In a large bowl, use a hand or stand mixer to beat:

  • ½ cup softened butter

  • ¾ cup sugar

• Beat on medium-high for 2–3 minutes until light and fluffy.

✨ Proper creaming helps create a tender, airy cake texture.

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4. Add Eggs, Lemon, and Vanilla

• Beat in eggs, one at a time, scraping down the sides.

• Add:

  • 1 tsp vanilla extract

  • Zest of 1 lemon

  • 2 tbsp lemon juice

• Mix until well incorporated.

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5. Add Yogurt and Dry Ingredients

• Mix in ½ cup Greek yogurt or sour cream until smooth.

• Gradually add the flour mixture in 2–3 additions. Mix on low speed just until combined.

⚠️ Don’t overmix or the cake will be dense.

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6. Fold in the Raspberries

• Toss 1¼ cups raspberries with 1 tbsp flour (this helps them stay suspended in the batter).

• Gently fold berries into the batter using a spatula.

Be gentle—overmixing will crush the berries.

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7. Bake the Cake

• Pour the batter into your prepared pan and smooth the top.

• Bake at 350°F:

  • 45–55 minutes for a loaf pan

  • 35–45 minutes for an 8-inch round cake

• A toothpick inserted in the center should come out clean or with just a few moist crumbs.

If the top browns too quickly, tent with foil halfway through baking.

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8. Cool & Add Optional Glaze

• Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack.

• Cool completely before glazing.

To glaze:
In a small bowl, mix:

• 1 cup powdered sugar

• 2–3 tbsp fresh lemon juice
  Whisk until smooth and drizzle over the cooled cake.

❄️ For a thicker glaze, use less juice; for a thin glaze, add a little more.

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️ Serving & Storage

Serving Suggestions:

• Serve with whipped cream or vanilla ice cream.

• Garnish with fresh raspberries and lemon zest for a stunning finish.

Storage:

• Room temp: Keep covered for up to 2 days.

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Freeze unglazed slices tightly wrapped for up to 2 months. Thaw and glaze before serving.

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Optional Variations

• Add-ins: Fold in white chocolate chips or chopped pistachios for extra richness.

• Gluten-free: Substitute a 1:1 gluten-free flour blend.

• Dairy-free: Use plant-based butter and coconut yogurt.

• Berry swap: Substitute blueberries, blackberries, or chopped strawberries.

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⏱ Quick Recipe Recap

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Final Thoughts

This Raspberry Lemon Cake is the kind of treat that feels fancy but is totally doable for any baker. It’s perfect for spring and summer gatherings, tea time, brunch, or just a cozy afternoon at home.

Bright, fresh, and bursting with berries—this cake is a slice of sunshine.