🍰 Raspberry Lemon Cake (Light & Refreshing)
⏱ Prep Time:
20 minutes
⏲ Bake Time:
35–40 minutes
🍽 Servings:
8–10 slices
📝 Ingredients:
Dry:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet:
- 2 large eggs
- ½ cup (120ml) Greek yogurt or sour cream
- ½ cup (120ml) light olive oil or vegetable oil
- ½ cup (100g) granulated sugar or coconut sugar
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tsp vanilla extract
Fruit:
- 1 to 1½ cups fresh or frozen raspberries (don’t thaw if using frozen)
- Optional: 1 tbsp flour to toss the raspberries (prevents sinking)
Optional Topping:
- Light lemon glaze: ½ cup powdered sugar + 1–2 tbsp lemon juice
👩🍳 Instructions:
- Preheat oven to 350°F (175°C). Grease or line an 8-inch round or square pan.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a large bowl, beat eggs, sugar, lemon zest, juice, vanilla, oil, and yogurt until smooth.
- Combine: Gradually stir dry ingredients into the wet until just combined.
- Fold in raspberries: Gently fold in raspberries tossed in a bit of flour.
- Bake: Pour batter into the pan and smooth the top. Bake for 35–40 minutes or until a toothpick comes out clean.
- Cool: Let cool completely before drizzling with glaze (if using).
💡 Notes & Tips:
- Use frozen raspberries straight from the freezer to avoid color bleeding.
- You can sub Greek yogurt with applesauce or buttermilk for a lower-fat version.
- For a richer cake, use a mix of butter and oil.
- Add poppy seeds for a fun twist!
🍽 Nutritional Info (Per slice, without glaze – approx.):
- Calories: 180–210
- Protein: 4–5g
- Fat: 9–10g
- Carbs: 22–25g
- Sugar: 10–12g
- Fiber: 2g
🌟 Health Benefits:
- Lower in sugar than traditional cakes.
- Greek yogurt adds protein and moisture.
- Lemon and raspberries are packed with antioxidants and vitamin C.
- Light and fresh, great for digestion and easy on the stomach.
❓Q&A:
Q: Can I make this gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend.
Q: How do I store it?
A: Keep covered at room temp for 2 days or refrigerate for up to 5 days. Freeze for up to 2 months.
Q: Can I use other berries?
A: Absolutely — blueberries, blackberries, or chopped strawberries all work well.
Q: Can I make cupcakes instead?
A: Yes! Divide batter into muffin tins and bake for 18–22 minutes.
Would you like this recipe in a printable format or a one-page meal card? I can style it up for you! 💛