Light & Refreshing Raspberry Lemon Cake

Light & Refreshing Raspberry Lemon Cake

Table of Contents

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
See also  Vanilla Peach Cake with Cream and White Chocolate

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.

See also  A Crowd-Pleasing Classic: Hearty and Flavorful Vegetable Soup