Raspberry Lemon Cake: A Light & Refreshing Treat in Just 20 Minutes Prep!
Looking for a dessert that’s both bursting with flavor and surprisingly simple to make? This Raspberry Lemon Cake is your answer. It’s the perfect balance of sweet and tangy, with juicy raspberries in every bite. Best of all, it’s a light, refreshing cake that skips the heavy frostings and unnecessary calories, letting the natural flavors shine. You can have this beautiful cake ready for the oven in just 20 minutes of easy prep.
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
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- ½ cup plain Greek yogurt (or sour cream)
- 2 tablespoons fresh lemon juice
- 1 ½ cups fresh raspberries
- 1 tablespoon all-purpose flour (for tossing the raspberries)
Easy Step-by-Step Instructions
- Prep and Preheat: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the 1 ½ cups of flour, baking powder, baking soda, and salt. Set this aside.
- Cream Butter and Sugar: In a larger mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla extract and fresh lemon zest. Mix until well combined.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix.
- Fold in Yogurt and Lemon Juice: Gently fold in the Greek yogurt and fresh lemon juice into the batter until the mixture is smooth and consistent.
- Prepare Raspberries: In a small bowl, toss the fresh raspberries with the remaining 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake during baking.
- Fold in Raspberries: Carefully fold the floured raspberries into the cake batter, distributing them evenly without breaking them up too much.
- Bake to Perfection: Pour the batter into your prepared cake pan and spread it evenly. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Serve as is or with a light dusting of powdered sugar.
FAQs About Raspberry Lemon Cake
Can I use frozen raspberries instead of fresh?
Yes, you can. Use them directly from frozen and toss them in the tablespoon of flour. Be aware that they may release a bit more moisture and color into the batter, potentially making it slightly pink.
How should I store this cake?
Store the completely cooled cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Can I make this cake with other types of berries?
Absolutely! This recipe is very versatile. Blueberries, blackberries, or a mix of berries would all work wonderfully.
Why did my raspberries sink to the bottom of the cake?
Tossing the raspberries in a light coating of flour is the key step to prevent this. It helps suspend them in the batter. Also, avoid overmixing the batter after adding them.
Can I add a lemon glaze?
For an extra tangy kick, you can whip up a simple glaze by mixing 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice. Drizzle it over the completely cooled cake.