Light & Refreshing Raspberry Lemon Cake
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.