Raspberry Lemon Cake: A Light, Refreshing Dessert You Can Make in Just 20 Minutes of Prep
If you’re looking for a cake that’s bright, zesty, and bursting with fruity flavor—but still light enough to enjoy without guilt—this Raspberry Lemon Cake is exactly what you need. With the perfect balance of tangy lemon and sweet raspberries, this dessert feels like sunshine on a plate. Even better? It takes just 20 minutes of prep time before it’s ready to bake. No complicated steps, no heavy frostings—just pure, fresh flavor in every bite.
This cake is the ideal treat for spring and summer gatherings, afternoon tea, or anytime you crave something sweet but refreshing. The lemon gives it a lovely citrus zing while the raspberries add bursts of natural sweetness and color. And since it’s made with simple, wholesome ingredients, you can enjoy a slice without worrying about excess sugar or calories.
Why You’ll Love This Raspberry Lemon Cake
This recipe is all about simplicity and fresh flavor. The soft, tender crumb infused with lemon zest pairs perfectly with juicy raspberries that melt slightly into the cake as it bakes. It’s beautiful enough for special occasions yet easy enough to whip up on a weekday.
Key Highlights
- Only 20 minutes of prep time
- Light and refreshing, not overly sweet
- Perfect balance of lemon and raspberry flavors
- Simple ingredients—no fancy equipment needed
- Great for brunches, picnics, or as a light dessert
Ingredients You’ll Need
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup plain Greek yogurt (or sour cream)
- Juice and zest of 1 lemon
- 1 teaspoon pure vanilla extract
- 1 ½ cups fresh or frozen raspberries (if using frozen, don’t thaw)
- Optional: powdered sugar or a light lemon glaze for topping
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch round or square cake pan, or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together using a hand or stand mixer until light and fluffy—about 2–3 minutes. This step helps create a soft, airy texture.
Step 4: Add the Wet Ingredients
Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract. Mix until fully combined. Then stir in the Greek yogurt (or sour cream) until smooth.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix; you want the batter to stay light and fluffy.
Step 6: Fold in the Raspberries
Gently fold in the raspberries using a spatula. Be careful not to crush them completely—some streaking from the berries is fine and adds a pretty marbled effect.
Step 7: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. If using frozen raspberries, you may need to add 5 extra minutes to the baking time.
Step 8: Cool and Finish
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar or drizzle with a light lemon glaze if desired.
Optional Lemon Glaze
Whisk together ½ cup powdered sugar with 1–2 tablespoons of fresh lemon juice until smooth. Drizzle over the cooled cake for an extra touch of citrus flavor and shine.
Tips for the Perfect Raspberry Lemon Cake
- Always zest your lemon before juicing it—it’s easier and gives maximum flavor.
- Toss raspberries in a tablespoon of flour before folding into the batter to prevent them from sinking.
- Use room-temperature ingredients for the best texture.
- Don’t overmix the batter or your cake may turn dense.
- Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Variations to Try
1. Raspberry Lemon Loaf:
Pour the batter into a loaf pan instead of a cake pan for a simple breakfast-style version.
2. Blueberry Lemon Cake:
Swap raspberries for blueberries or a mix of both for a colorful twist.
3. Raspberry Almond Cake:
Add ½ teaspoon of almond extract to the batter and sprinkle sliced almonds on top before baking.
4. Raspberry Lemon Sheet Cake:
Double the recipe and bake in a 9×13-inch pan to serve a crowd.
5. Raspberry Lemon Cupcakes:
Divide the batter into a muffin tin and bake for 18–20 minutes for perfectly portioned, portable treats.
How to Serve Raspberry Lemon Cake
This cake is versatile—it works beautifully at room temperature or slightly chilled. You can enjoy it plain for a lighter treat or dress it up for a special occasion. Here are a few serving ideas:
- Serve with a dollop of whipped cream or Greek yogurt.
- Pair with fresh berries and a drizzle of honey.
- Dust with powdered sugar for an elegant finish.
- Add a scoop of vanilla or lemon sorbet for a refreshing dessert combo.
Make-Ahead and Storage Tips
This cake keeps well and tastes even better the next day as the lemon flavor deepens.
To Store: Cover tightly and keep at room temperature for 1–2 days or refrigerate for up to 5 days.
To Freeze: Wrap the cooled cake (whole or sliced) tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving.
Nutritional Information (per slice, approx.)
- Calories: 230
- Protein: 5g
- Fat: 10g
- Carbs: 28g
- Sugar: 17g
A balanced dessert that’s light, satisfying, and naturally flavored—no heavy frostings or extra sugar needed.
Why This Recipe Works
The magic of this cake lies in its simplicity. Greek yogurt and lemon juice create a moist, tender crumb without the need for heavy cream or excess butter. The raspberries add natural sweetness and a touch of tartness, making every bite vibrant and fresh. The result is a cake that feels indulgent but is actually quite light—perfect for anyone looking to enjoy dessert without the extra calories.
Common Questions
Can I use frozen raspberries?
Yes! Just add them straight from the freezer—don’t thaw them first or they’ll release too much moisture.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled works in a pinch. Make sure it’s 100% pure lemon juice, not sweetened.
What can I use instead of Greek yogurt?
Sour cream, buttermilk, or plain yogurt all work as substitutes.
Can I make this gluten-free?
Yes—simply use a 1:1 gluten-free flour blend.
Can I double the recipe?
Absolutely. It scales perfectly and bakes beautifully in a 9×13-inch pan.
Conclusion: A Zesty, Light Cake You’ll Want to Make Again and Again
This Raspberry Lemon Cake is everything a homemade dessert should be—simple, beautiful, and bursting with fresh flavor. With its moist, tender crumb and the perfect balance of tangy lemon and juicy raspberries, it’s a cake that feels indulgent but won’t weigh you down. Whether you serve it for brunch, dessert, or afternoon tea, it’s guaranteed to brighten your table and your taste buds.
Easy to make, quick to bake, and even easier to love—this is one of those go-to recipes you’ll find yourself turning to again and again. Light, refreshing, and effortlessly elegant, it’s proof that dessert doesn’t need to be complicated to be completely delicious.
