Raspberry Lemon Cake

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Raspberry Lemon Cake – Light, Refreshing & Ready in 20 Minutes Prep!

This soft, moist Raspberry Lemon Cake is bursting with fresh berries and bright lemon flavor. It’s light, refreshing, and not overloaded with sugar or butter — perfect for tea time, guests, or a guilt-free dessert. And the best part? Just 20 minutes of prep!

Ingredients

Dry Ingredients

  • 1 ½ cups (190g) all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

Wet Ingredients

  • 2 large eggs

  • ½ cup (120ml) plain yogurt or buttermilk

  • ⅓ cup (80ml) vegetable oil (or melted butter)

  • ½ cup (100g) sugar (you can reduce to ⅓ cup for lighter sweetness)

  • 2 tbsp fresh lemon juice

  • 1 tbsp lemon zest

  • 1 tsp vanilla extract

Berries

  • 1 ½ cups fresh or frozen raspberries

  • ½ cup blueberries (optional but recommended)

  • 1 tbsp flour (to toss berries — prevents sinking)

Optional topping

  • Powdered sugar

  • A few fresh berries

  • Lemon zest

Instructions (Easy Method)

1️⃣ Preheat your oven
350°F / 180°C.
Grease a round cake pan and line with parchment.

2️⃣ Mix dry ingredients
In a bowl, whisk:

  • flour

  • baking powder

  • baking soda

  • salt

3️⃣ Mix wet ingredients
In another bowl whisk:

  • eggs

  • sugar

  • yogurt

  • oil

  • lemon juice

  • lemon zest

  • vanilla

4️⃣ Combine gently
Add dry ingredients into wet.
Mix just until combined — don’t overmix.

5️⃣ Prepare berries
Toss raspberries & blueberries in 1 tbsp flour.

6️⃣ Fold berries into batter
Gently fold half in.
Pour batter into the pan.
Add remaining berries on top.

7️⃣ Bake
30–40 minutes until golden & toothpick comes out clean.

8️⃣ Cool & serve
Dust with powdered sugar if you like
Slice & enjoy 💕

Chef Notes

✔ Yogurt keeps the cake super moist & light
✔ Tossing berries in flour prevents them sinking
✔ Frozen berries work — do NOT thaw
✔ Use fresh lemon for best taste

Tips for Best Results

✨ Don’t overmix or cake becomes dense
✨ Avoid opening the oven early
✨ Let the cake cool before slicing
✨ Add extra zest for stronger lemon flavor

Servings

Makes 8–10 slices

Nutritional Info (approx. per slice)

  • Calories: 180–210 kcal

  • Fat: 8–10g

  • Carbs: 26–30g

  • Protein: 3–4g

  • Sugar: 10–14g

(Values vary based on ingredients used)

Health Benefits

✅ Lower sugar than most cakes
✅ Yogurt adds protein & probiotics
✅ Berries are rich in antioxidants & vitamin C
✅ Lemon supports digestion & boosts freshness

Great for anyone who wants a lighter dessert option 🍋🍓

Q & A — Raspberry Lemon Cake

Q1: Can I use frozen berries?

Yes! Add them frozen — don’t thaw.

Q2: Can I make it egg-free?

Yes — replace eggs with:

  • ½ cup yogurt OR

  • 2 tbsp flaxseed + 6 tbsp water

Q3: How long does it stay fresh?

3 days at room temp
5 days in fridge
2 months in freezer

Q4: Can I use strawberries instead?

Absolutely — chop them small.

Q5: Is this cake very sweet?

No — it’s lightly sweet and refreshing.

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