Raspberry Lemon Cake

Light, refreshing, fruity, and bursting with bright citrus flavour, this Raspberry Lemon Cake is the perfect dessert when you want something sweet without an overly heavy texture. With only about 20 minutes of preparation, this beautiful cake combines the tangy freshness of lemon with juicy raspberries for a delicious homemade treat.

The cake has a soft, tender crumb, while fresh raspberries add little bursts of natural sweetness and colour throughout. A light lemon glaze or yoghurt-based topping finishes the cake beautifully without turning it into an overly rich dessert.

Perfect for spring and summer gatherings, afternoon tea, birthdays, brunches, or simply enjoying with a cup of coffee, this Raspberry Lemon Cake is a refreshing dessert that looks as good as it tastes.

Recipe Information

Recipe Name: Raspberry Lemon Cake
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: Approximately 1 hour
Servings: 10–12 slices
Difficulty: Easy

Ingredients

For the Raspberry Lemon Cake

1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
½ cup plain Greek yoghurt
¼ cup milk
Zest of 2 lemons
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1½ cups fresh raspberries

Optional: To Help Prevent Raspberries From Sinking

1 tablespoon flour

For the Light Lemon Glaze

½ cup powdered sugar
1–2 tablespoons fresh lemon juice

Optional Toppings

Fresh raspberries
Extra lemon zest
Thin lemon slices
Fresh mint leaves

Instructions

Step 1: Prepare Your Baking Pan

Preheat your oven to 350°F (175°C).

Grease and line an 8-inch or 9-inch round cake pan with parchment paper. You may also use a square baking dish of a similar size.

Lightly greasing the pan helps ensure that the cake releases easily after baking.

Set the prepared pan aside while you make the batter.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together:

All-purpose flour
Baking powder
Salt

Whisking the dry ingredients before adding them to the wet mixture helps distribute the baking powder evenly throughout the batter.

Set the bowl aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, add the softened butter and granulated sugar.

Beat the mixture using a hand mixer or stand mixer for approximately 2–3 minutes until it becomes lighter and fluffy.

This step helps create a softer texture in the finished cake.

If you do not have an electric mixer, you can use a wooden spoon or whisk, although it may require a little more effort.

Step 4: Add the Eggs and Flavourings

Add the eggs one at a time, mixing well after each addition.

Next, add:

Greek yoghurt
Milk
Lemon zest
Fresh lemon juice
Vanilla extract

Mix until the ingredients are smooth and well combined.

The Greek yoghurt adds moisture and tenderness while helping create a lighter texture than some traditional cakes that use large amounts of butter or cream.

Fresh lemon zest is especially important because it provides a strong, natural lemon aroma.

Step 5: Add the Dry Ingredients

Gradually add the flour mixture to the wet ingredients.

Mix gently until just combined.

Do not overmix the batter. Overmixing can develop too much gluten and may result in a denser cake.

Stop mixing as soon as you no longer see large streaks of dry flour.

The batter should be smooth and relatively thick.

Step 6: Prepare the Raspberries

If using fresh raspberries, gently rinse them if needed and pat them completely dry.

Toss the raspberries with 1 tablespoon of flour.

This optional step can help prevent the berries from sinking to the bottom of the cake during baking.

Handle the raspberries carefully because they are delicate and can break easily.

Step 7: Fold in the Raspberries

Gently fold approximately 1¼ cups of raspberries into the cake batter.

Reserve the remaining raspberries for placing on top.

Use a spatula and fold slowly to avoid crushing the berries.

A few broken raspberries are completely fine and can create beautiful pink streaks throughout the cake.

Step 8: Transfer the Batter

Pour the prepared batter into your greased and lined cake pan.

Use a spatula to gently spread the top evenly.

Place the remaining raspberries on top of the batter.

Do not press them too deeply into the mixture. They will naturally settle slightly as the cake bakes.

Step 9: Bake the Cake

Place the pan in the preheated oven.

Bake for approximately 35–40 minutes.

Baking time may vary depending on your oven and the size of your pan.

The cake is ready when:

The top is lightly golden.
The centre springs back gently when touched.
A toothpick inserted into the centre comes out mostly clean.

Avoid inserting the toothpick directly into a raspberry because the berry’s juices may make it appear that the cake is underbaked.

If the top begins browning too quickly, loosely cover the cake with foil during the final part of baking.

Step 10: Cool the Cake

Remove the cake from the oven.

Allow it to cool in the pan for approximately 10–15 minutes.

Carefully transfer the cake to a wire rack and allow it to cool completely before adding the glaze.

Cooling is important because warm cake can cause the glaze to melt and run off.

How to Make the Light Lemon Glaze

In a small bowl, combine:

½ cup powdered sugar
1 tablespoon fresh lemon juice

Whisk until smooth.

If the glaze is too thick, add a few drops of lemon juice.

If it is too thin, add a little more powdered sugar.

The goal is a pourable glaze that lightly drizzles over the top of the cake.

Once the cake has cooled, drizzle the lemon glaze over the surface.

Finish with:

Fresh raspberries
Lemon zest
Mint, if desired

Slice and serve!

Description and Flavour

Raspberry and lemon are a naturally delicious combination. The lemon provides a bright, tangy flavour that keeps the cake tasting fresh, while the raspberries add juicy sweetness and a beautiful fruity contrast.

Unlike very rich buttercream cakes, this recipe focuses on a lighter cake base and a simple finishing glaze.

Every bite offers:

Soft and tender cake
Bright lemon aroma
Juicy raspberry bursts
Gentle sweetness
Refreshing citrus flavour

It is an ideal dessert when you want something satisfying without an excessively heavy frosting.

Nutritional Information

Approximate nutrition per serving
Based on 12 servings and including a light amount of glaze.

Calories: 210–240 kcal
Protein: 4–5 g
Carbohydrates: 34–38 g
Fat: 7–9 g
Fibre: 2g
Sugar: 18–22 g
Sodium: Approximately 100–150 mg

Nutritional values are estimates and may vary depending on the exact brands and ingredients used.

Benefits of This Recipe

1. Contains Fresh Fruit

Raspberries add natural flavour, colour, and dietary fibre to the cake.

2. Bright Citrus Flavour

Fresh lemon juice and zest provide a refreshing flavour without needing artificial lemon flavouring.

3. Lighter Than Heavily Frosted Cakes

This cake uses a simple light glaze instead of a thick layer of buttercream frosting.

4. Easy to Prepare

With approximately 20 minutes of prep time, this recipe is manageable even for beginner bakers.

5. Perfect for Sharing

The recipe makes approximately 10–12 slices, making it suitable for family gatherings, brunches, and celebrations.

Important Recipe Notes

Use Fresh Lemon Juice

Freshly squeezed lemon juice provides the best flavour. Bottled juice can work in an emergency, but fresh lemons create a brighter taste.

Don’t Overmix

Once the flour is added, mix only until combined. This helps keep the cake soft and tender.

Fresh or Frozen Raspberries?

Both can work.

If using frozen raspberries, do not thaw them completely before adding them to the batter. Add them while still frozen to help prevent excessive colour bleeding.

Greek Yoghurt Makes a Difference

Greek yoghurt adds moisture and a slight tang that complements the lemon beautifully.

Tips for the Best Raspberry Lemon Cake

Use Room-Temperature Ingredients

Butter, eggs, and yoghurt mix more smoothly when they are not extremely cold.

Zest the Lemon Before Juicing

It is much easier to remove the zest from a whole lemon than from one that has already been squeezed.

Handle Raspberries Gently

Raspberries are delicate. Fold them into the batter slowly to avoid turning the entire cake pink.

Check the Cake Early

Start checking the cake at around 35 minutes, especially if your oven tends to bake quickly.

Allow Complete Cooling

A completely cooled cake slices more neatly and holds the glaze better.

Serving Suggestions

This raspberry lemon cake tastes wonderful on its own, but you can make it even more special by serving it with:

Fresh raspberries
Strawberries
A spoonful of Greek yoghurt
Light whipped cream
A cup of tea
Coffee
Fresh mint

For brunch, serve small slices alongside fresh fruit and a warm beverage.

For dessert, add a small spoonful of whipped topping or vanilla yoghurt.

Storage Instructions

At Room Temperature

Store the cake in an airtight container for up to 1–2 days in a cool environment.

In the Refrigerator

For longer storage, refrigerate the cake for up to 4–5 days.

Allow refrigerated slices to sit at room temperature for a few minutes before serving for the best texture.

Freezing

You can freeze individual slices without the glaze.

Wrap each slice tightly and store in a freezer-safe container for up to 2 months.

Thaw at room temperature and add a fresh glaze before serving if desired.

Frequently Asked Questions

Can I use frozen raspberries?

Yes. Use them directly from frozen and gently fold them into the batter. Do not thaw them first.

Can I make this cake in advance?

Yes. You can bake the cake one day ahead and store it covered. Add the glaze shortly before serving.

Why did my raspberries sink?

Very juicy or large raspberries can sink. Tossing them lightly with flour and using a slightly thicker batter can help.

Can I use strawberries instead?

Yes. Chop strawberries into small pieces before adding them. Blueberries or blackberries also work well.

Can I reduce the sugar?

You can reduce the sugar slightly, but keep in mind that sugar contributes to both sweetness and the texture of the cake.

Can I make this without the glaze?

Absolutely. The cake is delicious without glaze and can be served with fresh fruit instead.

What pan should I use?

An 8-inch or 9-inch round cake pan works well. A similar-sized square baking pan can also be used.

How do I know the cake is done?

Insert a toothpick into a cake-only area near the centre. It should come out clean or with a few moist crumbs.

Final Thoughts

This raspberry lemon cake is a wonderful example of how simple ingredients can create a beautiful and refreshing dessert. With only around 20 minutes of preparation, you can create a soft, fruity cake filled with bright lemon flavour and juicy raspberries.