🍋 Raspberry Lemon Cake Recipe
🕒 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.
📝 Ingredients:
Dry:
- 1 cup all-purpose flour (or ½ cup all-purpose + ½ cup almond flour)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet:
- ⅓ cup honey or maple syrup (natural sweetener)
- 2 large eggs
- ½ cup plain Greek yogurt (or dairy-free yogurt)
- ¼ 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.
✅ 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 |
❓ 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.