🍋 Raspberry Lemon Cake
“Only 20 minutes of prep! This is a light, refreshing cake not loaded with unnecessary calories.”
This Raspberry Lemon Cake is soft, moist, and bursting with bright citrus and berry flavors. With just 20 minutes of prep and no heavy frostings or fats, it’s a delightful dessert that feels indulgent without going overboard on calories. Ideal for brunch, picnics, or a guilt-free treat!
🍽 Ingredients (Serves 8–10)
Dry Ingredients:
- 1½ cups (190g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup (120ml) plain Greek yogurt (or low-fat yogurt)
- ⅓ cup (80ml) light olive oil or neutral oil
- ½ cup (100g) sugar (or coconut sugar)
- 2 large eggs
- Zest of 1 lemon
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp vanilla extract
Add-ins:
- 1 cup (125g) fresh or frozen raspberries (do not thaw if frozen)
- 1 tbsp flour (for tossing with berries to prevent sinking)
🔪 Instructions
1. Prep the Oven & Pan:
- Preheat oven to 350°F (175°C).
- Grease and line an 8-inch round or square cake pan with parchment paper.
2. Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Mix Wet Ingredients:
- In another bowl, whisk yogurt, oil, sugar, eggs, lemon zest, lemon juice, and vanilla until smooth.
4. Combine:
- Gently stir the dry ingredients into the wet mixture until just combined — don’t overmix.
5. Fold in Raspberries:
- Toss raspberries with 1 tbsp flour, then fold into the batter carefully.
6. Bake:
- Pour batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Serve:
- Let cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Optional: Dust with powdered sugar or drizzle a light lemon glaze.
📝 Notes
- Greek yogurt adds moisture and protein with fewer calories than butter.
- You can use almond flour for part of the flour (replace ¼ cup) for a denser, nutty variation.
- This cake is naturally sweet and tangy — adjust sugar to taste.
💡 Tips
- Use fresh raspberries for best texture, but frozen work well too (just don’t thaw).
- Want more lemon punch? Add a few drops of lemon extract or a bit more zest.
- Make it fancy: top with extra raspberries and lemon slices after baking.
- A simple lemon glaze (powdered sugar + lemon juice) adds extra shine and flavor without heaviness.
🍽 Servings
- Makes 1 8-inch cake
- Serves 8–10 slices, depending on size
🔢 Nutritional Info (Per Slice, based on 10 servings)
- Calories: ~180 kcal
- Protein: 4g
- Fat: 8g
- Carbs: 22g
- Sugar: 10g
- Fiber: 2g
- Sodium: 130mg
This is a lighter alternative to traditional cakes, which often top 300+ kcal per slice.
💪 Health Benefits
- Lower calorie & fat content compared to butter-based cakes
- Greek yogurt boosts protein and adds creaminess without excess fat
- Raspberries provide antioxidants, fiber, and vitamin C
- Lemon juice and zest offer immune-supporting vitamin C and a fresh, cleansing flavor
- No heavy frosting keeps it light and digestion-friendly
❓ Q&A
Q: Can I use other berries instead of raspberries?
A: Yes! Blueberries or chopped strawberries work beautifully. Just keep total volume to 1 cup.
Q: Can I make this gluten-free?
A: Yes — use a 1:1 gluten-free flour blend. Almond flour can replace up to ¼ of the flour for better texture.
Q: How long does it keep?
A: Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days.
Q: Can I freeze it?
A: Yes! Wrap individual slices and freeze for up to 2 months. Thaw at room temp or reheat gently.