Raspberry Lemon Cake Recipe

Welcome to the sweet world of baking! Today, I am excited to share with you my Raspberry Lemon Cake recipe. This delightful cake is bursting with flavor, thanks to the combination of fresh raspberries and zesty lemon. It’s perfect for any occasion, whether you’re celebrating a birthday, hosting a tea party, or simply treating yourself to something special. Trust me, once you take a bite of this moist and fluffy cake, you’ll be hooked!

This cake is not only delicious, but it’s also easy to make. With simple ingredients you probably already have in your kitchen, you can whip this up in no time. Let’s dive into the details and explore what makes this Raspberry Lemon Cake so wonderful!

Ingredients

• 2 cups all-purpose flour (or baking flour, sifted or aerated)
• 2 teaspoons baking powder
• 1.25 cups granulated sugar
• 4 oz salted butter (melted)
• 2 large eggs
• 1 cup plain Greek yogurt (low-fat)
• 1 teaspoon pure vanilla extract
• 16 oz raspberries (fresh or frozen)
• 1 tablespoon flour (for coating raspberries)
• 2 tablespoons lemon zest

Instructions

1. Preheat your oven to 350°F. If you have a convection setting, use it for even baking. Line the bottom of a 9×3-inch springform pan with parchment paper and grease the sides and bottom with butter or cooking spray.
2. In a medium bowl, mix together the flour and baking powder.
3. In a large bowl, combine the granulated sugar, melted butter, and eggs. Beat with a whisk for about 1 to 2 minutes until the mixture is light, smooth, and fluffy.
4. Mix in the Greek yogurt and vanilla extract, whisking just until combined.
5. Gradually add the flour mixture, whisking in one cup of flour at a time until just combined. Be careful not to over-mix!
6. Toss 1/3 of the raspberries with 1 tablespoon of flour in the same bowl where you mixed the dry ingredients.
7. Gently fold the flour-coated raspberries and lemon zest into the batter. It’s okay if some berries smudge or break; they will add to the flavor!
8. Pour the batter into the prepared springform pan. Sprinkle the remaining lemon zest on top and arrange the other 1/3 of raspberries in a circular pattern on the batter.
9. Bake in the middle rack of the oven for about 45 to 50 minutes. A toothpick inserted in the center should come out clean. If not, bake for another 5 to 10 minutes, checking every 5 minutes until done.
10. Remove the cake from the oven and let it cool in the pan on a wire rack for about 30 minutes. Once cooled, release the cake from the springform pan.
11. To serve, dust with powdered sugar and top with the remaining fresh raspberries. You can also add other berries if you have them!

Tips & Variations

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days.
• Make it gluten-free: Substitute all-purpose flour with a gluten-free baking blend.
• Try different fruits: Feel free to experiment with blueberries, strawberries, or even peaches for a different flavor twist!
• Serve with cream: This cake pairs wonderfully with whipped cream or vanilla ice cream for an extra treat.

Serving Suggestions

This Raspberry Lemon Cake is a fantastic centerpiece for any gathering. It shines at birthday parties, brunches, or even a simple afternoon tea with friends. Pair it with a refreshing cup of tea or a glass of lemonade. If you’re feeling indulgent, a scoop of vanilla ice cream on the side takes it to the next level!

Conclusion

In conclusion, this Raspberry Lemon Cake is a delightful dessert that is sure to impress your friends and family. Its moist texture and bright flavors make it a perfect addition to any occasion. So, gather your ingredients, roll up your sleeves, and enjoy the simple pleasure of baking. I hope you love this recipe as much as I do!

FAQ

Can I use frozen raspberries?

Yes, you can use frozen raspberries. Just make sure to toss them with flour before adding them to the batter to prevent them from sinking.

How do I know when the cake is done?

The cake is done when a toothpick inserted in the center comes out clean. If it has wet batter on it, continue baking and check every 5 minutes.

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance. Just store it in an airtight container at room temperature.

What can I serve with this cake?

This cake is delicious on its own, but you can also serve it with whipped cream, ice cream, or a dollop of yogurt for a delightful twist.

Delicious Raspberry Lemon Cake Recipe for Any Occasion

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

322

kcal

Try this simple and delicious Raspberry Lemon Cake recipe that’s perfect for any occasion. It’s bursting with flavor and easy to make!

Ingredients

• 2 cups all-purpose flour2 cups all-purpose flour

• 2 teaspoons baking powder2 teaspoons baking powder

• 1.25 cups granulated sugar1.25 cups granulated sugar

• 4 oz salted butter, melted4 oz salted butter, melted

• 2 eggs2 eggs

• 1 cup plain Greek yogurt1 cup plain Greek yogurt

• 1 teaspoon pure vanilla extract1 teaspoon pure vanilla extract

• 16 oz raspberries16 oz raspberries

• 1 tablespoon flour1 tablespoon flour

• 2 tablespoons lemon zest2 tablespoons lemon zest

Directions

• Preheat your oven to 350°F.
• Mix together the flour and baking powder.
• Combine the sugar, melted butter, and eggs. Beat until fluffy.
• Mix in the Greek yogurt and vanilla extract.
• Add the flour mixture gradually until combined.
• Toss 1/3 of the raspberries with 1 tablespoon of flour.
• Fold in the raspberries and lemon zest.
• Pour the batter into the springform pan and arrange raspberries on top.
• Bake for 45-50 minutes, checking for doneness with a toothpick.
• Cool the cake before removing from the pan.