This Raspberry Lemon Cake is sunshine in every bite. Made with fresh raspberries, zesty lemon, and real pantry ingredients, it’s a simple, rustic cake that tastes like summer and bakes like a dream. There’s no fancy frosting, no artificial color—just naturally bright flavors from real fruit, Greek yogurt, and a buttery soft crumb.
Ready in just 20 minutes of hands-on time, this effortless cake is perfect for brunch tables, picnic baskets, or quiet afternoon tea with friends. And whether you serve it warm with vanilla ice cream or enjoy it chilled the next day, it never fails to impress.
Why You’ll Love This Cake
- Bright, fresh flavor: The zing of lemon zest paired with tart raspberries makes each bite refreshing and light—not overly sweet or heavy.
- Healthier twist: With just 4 oz of butter and Greek yogurt replacing most of the fat, this cake is tender without being rich.
- One bowl, no mixer: You won’t need any fancy equipment—just a whisk, a bowl, and a springform pan.
- Versatile & customizable: Use any berry you like, make it gluten-free or dairy-free, and bake it as a loaf, in a cast iron skillet, or even as muffins.
- Perfect for all seasons: While it shines in summer, the ingredients are easily found year-round.
Ingredients (Serves 8–10)
- 1½ cups all-purpose flour (or gluten-free 1-to-1 blend)
- 1½ tsp baking powder
- ½ cup (1 stick) melted butter (or light olive oil for dairy-free)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup plain Greek yogurt (or plain kefir, sour cream, or dairy-free yogurt)
- 2 tbsp fresh lemon zest (from 1 large lemon)
- 16 oz fresh raspberries, divided (frozen also works!)
- 1 tbsp flour, for coating berries
How to Make Raspberry Lemon Cake
- Preheat & Prep
Preheat your oven to 350°F (175°C). Line the bottom of a 9×3-inch springform pan with parchment paper and grease the sides.
- Make the Batter
In a small bowl, whisk together flour and baking powder. In a separate large bowl, combine sugar, melted butter, eggs, and vanilla. Whisk for 1–2 minutes until light and smooth.
Stir in Greek yogurt just until blended. Add dry ingredients and mix until just combined—don’t overmix.
- Fold in the Raspberries & Lemon
Coat ⅓ of the raspberries with 1 tbsp of flour (to prevent sinking) and gently fold them into the batter along with 1 tbsp of lemon zest.
- Pour & Top
Pour the batter into the prepared springform pan. Top with another ⅓ of the raspberries and the remaining lemon zest.
- Bake & Cool
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 30 minutes, then release the springform sides.
- Serve
Dust with powdered sugar, top with the remaining raspberries (and maybe some blueberries or mint leaves), and serve!
Chef’s Tips
- Measuring flour: Spoon it into the cup and level off (don’t scoop directly or pack it down). This keeps the texture light and fluffy.
- Gentle folding: Raspberries are delicate—fold slowly. If they break, that’s okay; it creates a gorgeous swirl of color and flavor.
- Use frozen raspberries: Keep them frozen when folding in to prevent bleeding.
Variations & Swaps
- Different berries: Blueberries, blackberries, or chopped strawberries all work beautifully.
- Muffin version: Bake in a 12-cup muffin tin at 350°F for 20–25 minutes.
- Make it gluten-free: Use a gluten-free 1-to-1 flour like Bob’s Red Mill or King Arthur. You may need a touch more yogurt or an extra 5 minutes in the oven.
- Make it dairy-free: Swap butter for oil and use dairy-free yogurt (like almond or coconut-based).
How to Serve It
- Warm with ice cream
- Chilled with tea or coffee
- Topped with whipped cream and extra lemon zest
- Next to grilled peaches or fresh fruit
- Drizzled with a touch of honey or lemon glaze (optional)
Storage & Make-Ahead Tips
- Room temperature: Store loosely covered for 1–2 days.
- Fridge: Wrap and refrigerate for up to 5 days.
- Freezer: Wrap the whole cooled cake tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge and serve at room temp or slightly warmed.
Final Notes
This Raspberry Lemon Cake is simple, fresh, and unfussy—but somehow always feels special. Whether you bake it for Sunday brunch, Mother’s Day, or just to use up extra berries, it’s the kind of cake that never lasts long. With every soft, citrusy bite studded with juicy raspberries, you’ll understand why it’s become a family favorite.
