Bright, tangy, and bursting with fresh flavor, this Lemon Raspberry Cake is everything you want in a spring or summer dessert. With soft lemon-infused layers, juicy raspberries throughout, and a light lemon glaze or frosting to finish, this cake is a slice of sunshine you can serve year-round. It’s elegant enough for special occasions but easy enough for a weekend bake.
Lemon and raspberry are a power couple. The zesty lemon cuts through the sweetness, while raspberries add natural tartness and juicy pops of fruit in every bite. Together, they create a cake that’s refreshing, light, and still totally satisfying.
This recipe keeps it simple but beautiful. The cake batter is soft and moist thanks to yogurt and oil, which means no creaming butter, and you get a tender texture every time. Fresh lemon juice and zest are key here—don’t substitute with bottled juice if you can help it.
It’s versatile too. Make it as a single-layer round cake, a loaf, or even cupcakes. Top with powdered sugar, a lemon glaze, or your favorite frosting. You can also serve it plain with tea, or dress it up with whipped cream and extra raspberries for something more festive.
This cake holds its own in flavor and color—no food coloring or artificial flavors needed. Just pure ingredients, baked to golden perfection.
And while it tastes like something you’d find in a bakery, it’s easy to pull together. A couple of bowls, a whisk, and some basic ingredients and you’re in business.
It’s a great option for birthdays, baby showers, brunches, or anytime you want a dessert that feels fresh and homemade. People will ask for the recipe—and they’ll be surprised how easy it is.
Using frozen raspberries? Totally fine. No need to thaw—just fold them in gently to avoid bleeding too much into the batter. That said, fresh berries always give a bit more pop.
The lemon glaze is optional but recommended. It adds that extra zing and glossy finish that makes the cake look as good as it tastes. Let the cake cool completely before glazing for the best results.
Leftovers (if you have any) stay moist for days. Store it covered at room temp or in the fridge. It also freezes well—just slice and wrap tightly.
Make it once, and you’ll find yourself baking this cake for every occasion that calls for something bright and happy.
It’s the perfect combination of sweet, tart, and soft. And it disappears fast.
Servings: 8–10
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar
- 2 large eggs
- 1/2 cup plain yogurt (or sour cream)
- 1/2 cup vegetable oil
- Zest of 1 lemon
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries (tossed in 1 tsp flour)
Optional Lemon Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk sugar, eggs, yogurt, oil, lemon zest, lemon juice, and vanilla until smooth.
- Add dry ingredients to wet and mix until just combined.
- Gently fold in raspberries.
- Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
- Let cool completely before glazing.
- For glaze, whisk powdered sugar with lemon juice until smooth and drizzle over cake.
Tips:
- Toss raspberries in flour to prevent sinking.
- Use fresh lemon juice and zest for best flavor.
- Let cake cool before glazing or slicing.
Why You’ll Love This Recipe:
- Light, fruity, and full of fresh flavor.
- Easy to make with simple ingredients.
- Great for brunch, dessert, or gifting.
- Beautiful and bakery-worthy without the fuss.
This Lemon Raspberry Cake is a light, moist, and zingy dessert that’s easy to make and even easier to love. Packed with lemon flavor and dotted with raspberries, it’s the perfect sweet for spring and beyond.
