Raspberry Lemon Cake Recipe
đź•’ Prep Time: 20 minutes
⏲️ Bake Time: 30–35 minutes
🍽 Servings: 8
🌱 Dietary: Low-calorie, can be made dairy-free
✨ Description:
This Raspberry Lemon Cake is the perfect balance of tart and sweet, made with fresh lemon juice, zest, and juicy raspberries folded into a tender, moist crumb. Lightened up using Greek yogurt and almond flour, it’s a guilt-free treat that’s full of flavor—not fat! Ideal for brunches, birthdays, or just a midday treat.
đź“ť Ingredients:
Dry:
1 cup all-purpose flour (or ½ cup all-purpose + ½ cup almond flour)
1 tsp baking powder
ÂĽ tsp baking soda
ÂĽ tsp salt
Wet:
â…“ cup honey or maple syrup (natural sweetener)
2 large eggs
½ cup plain Greek yogurt (or dairy-free yogurt)
ÂĽ cup light olive oil or melted coconut oil
2 tbsp fresh lemon juice
Zest of 1 lemon
1 tsp vanilla extract
Add-ins:
1 cup fresh raspberries (or frozen, not thawed)
Optional: 1 tbsp flour to coat raspberries (prevents sinking)
Optional Glaze:
½ cup powdered sugar
1 tbsp lemon juice
👩‍🍳 Instructions:
Prep oven & pan: Preheat to 350°F (175°C). Line an 8-inch round or square pan with parchment or lightly grease.
Mix dry ingredients: In a bowl, whisk together flour(s), baking powder, baking soda, and salt.
Mix wet ingredients: In a large bowl, whisk together eggs, yogurt, honey/maple syrup, oil, lemon juice, zest, and vanilla until smooth.
Combine: Gently mix dry ingredients into wet until just combined.
Fold in raspberries: Toss raspberries with 1 tbsp flour if desired. Gently fold them into the batter.
Bake: Pour into prepared pan. Bake 30–35 minutes, or until a toothpick comes out clean.
Cool & glaze: Let cool before topping with lemon glaze, if using.
âś… Tips:
Fresh vs Frozen: Frozen raspberries work too—add straight from freezer to prevent color bleeding.
Yogurt substitute: Use dairy-free yogurt to make it lactose-free.
Zest matters: Don’t skip the lemon zest—it brings out a bright, natural lemon flavor.
Storage: Store covered at room temp for 2 days or refrigerate up to 5 days.
🍰 Serving Suggestions:
Top with fresh raspberries and a dusting of powdered sugar.
Serve with a dollop of whipped coconut cream or low-fat Greek yogurt.
Great with iced tea, sparkling water, or coffee.
🧠Benefits:
Low in refined sugar – uses honey/maple syrup
High protein – thanks to Greek yogurt
Antioxidants – from fresh raspberries and lemon
Gluten-flexible – can be made gluten-free with a GF flour blend
Heart-healthy fats – from olive or coconut oil
🔢 Nutritional Info (Per Slice – Estimation):
Nutrient Amount
Calories 185 kcal
Protein 5g
Carbs 22g
Sugar 10g (natural)
Fat 8g
Fiber 3g
âť“ Q & A:
Q: Can I make this vegan?
A: Yes! Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and use a dairy-free yogurt.
Q: Can I use bottled lemon juice?
A: Fresh is best for flavor, but bottled works in a pinch—just be sure to use fresh zest.
Q: Can I freeze this cake?
A: Yes, slice and freeze in an airtight container for up to 2 months. Thaw at room temp.
Q: Can I double this recipe?
A: Absolutely—use a 9×13 inch pan and increase baking time to 40–45 minutes.