Light & Refreshing Raspberry Lemon Cake
A slice of Light & Refreshing Raspberry Lemon Cake, a fruity, zesty dessert that is as pretty as it is tasty, will make your day. This cake has a delicate texture and a naturally uplifting taste profile that makes it ideal for spring and summer get-togethers. It is bursting with the acidic sweetness of fresh raspberries and the lively zing of lemon. Light, sophisticated, and completely delicious, this refreshing take on classic cakes is perfect as an afternoon treat or as the centerpiece of a sunny breakfast.
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Total Time: ~1 hour (including cooling)
Servings: 8–10
Calories (approx.): ~220 per slice (light version)
A soft lemon-scented cake bursting with juicy raspberries and finished with a zippy lemon glaze—perfect for spring or summer gatherings!
Ingredients:
For the Cake:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
⅓ cup unsweetened applesauce (or neutral oil like canola)
⅓ cup plain Greek yogurt (adds moisture without the fat)
½ cup granulated sugar
2 large eggs
¼ cup fresh lemon juice (about 2 lemons)
1 tbsp lemon zest
1 tsp vanilla extract
1 cup fresh raspberries (lightly tossed in 1 tsp flour to prevent sinking)
Optional: 1–2 tbsp milk or almond milk, if batter is too thick
For the Glaze (Optional but Recommended):
½ cup powdered sugar
1 ½ tbsp lemon juice
½ tsp lemon zest
Instructions:
1. Prep:
Preheat oven to 350°F (175°C).
Grease and flour an 8-inch round or loaf pan. You can also use parchment paper for easy release.
2. Mix Dry Ingredients:
In a bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
3. Mix Wet Ingredients:
In another large bowl, beat:
Applesauce
Greek yogurt
Sugar
Eggs
Lemon juice
Lemon zest
Vanilla extract
Mix until smooth.
4. Combine:
Gradually stir the dry ingredients into the wet ingredients until just combined.
Gently fold in the raspberries tossed in flour.
5. Bake:
Pour the batter into the prepared pan.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 10–15 minutes in the pan, then transfer to a wire rack.
6. Make the Glaze:
Mix powdered sugar, lemon juice, and zest until smooth.
Drizzle over the cooled cake for an extra lemony punch.
Serving Suggestions
Serve slightly chilled or at room temperature.
Delicious with a cup of green tea, iced herbal lemonade, or a scoop of vanilla Greek yogurt.
Raspberry Lemon Cake Q&A:
Q: Can I use frozen raspberries?
A: Yes! Use them straight from the freezer (don’t thaw), and toss them in flour to help prevent sinking or bleeding into the batter.
Q: How do I make this cake gluten-free?
A: Substitute with a 1:1 gluten-free flour blend. Look for blends that contain xanthan gum for structure.
Q: Can I make it vegan?
A: Yes! Replace eggs with 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water, let sit for 5 min), use plant-based yogurt, and a neutral oil or vegan butter instead of applesauce.
Q: How should I store it?
A: Store covered at room temperature for 2 days, or in the fridge for up to 5 days. Freeze slices (without glaze) for up to 2 months.
Q: Can I use this batter for muffins?
A: Definitely! Bake in a muffin tin at 350°F for 18–22 minutes until tops spring back.