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!
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 9x3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.
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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. For more Summer dessert inspiration, check out this strawberry blueberry cake and fan-favorite pear almond 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 9x3-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.
4) Add the cake batter (with folded raspberries) into the parchment paper-lined springform pan.
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 spoon and adding it into your measuring cup with the 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.
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.
Baking dishes you can use
- I used a 9x3-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.
- 9x13 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.
