Easy Lemon Raspberry Cake

This Easy Lemon Raspberry Cake is a light and refreshing dessert with a soft, moist lemon cake base and bursts of juicy raspberries in every bite. Topped with a simple lemon glaze or cream cheese frosting, this cake is perfect for spring, summer, or any time you crave a citrusy, berry-filled treat!

Why You’ll Love This Recipe

• Bright & Refreshing – A perfect balance of tangy lemon and sweet raspberries.
• Soft & Moist Texture – Thanks to yogurt or buttermilk, the cake stays soft and tender.
• Quick & Easy – Made with simple ingredients and minimal effort.
• Versatile – Works as a loaf cake, bundt cake, or layered cake.
• Perfect for Any Occasion – Great for brunch, dessert, or afternoon tea.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Lemon zest
• Fresh lemon juice
• Yogurt or buttermilk
• Fresh or frozen raspberries (tossed in a little flour to prevent sinking)

For the Lemon Glaze (Optional):

• Powdered sugar
• Fresh lemon juice

For Cream Cheese Frosting (Alternative Topping):

• Cream cheese (softened)
• Butter
• Powdered sugar
• Vanilla extract

Optional Garnishes:

• Extra raspberries
• Lemon slices or zest
• Powdered sugar dusting

Directions

Step 1: Make the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan or cake pan.
2. Whisk dry ingredients – In a bowl, mix flour, baking powder, baking soda, and salt.
3. Beat butter & sugar – In a separate bowl, beat softened butter and sugar until light and fluffy.
4. Add eggs & flavoring – Mix in eggs, vanilla, lemon zest, and lemon juice.
5. Incorporate yogurt – Stir in yogurt or buttermilk for extra moisture.
6. Combine dry and wet ingredients – Gradually add the dry mixture to the wet mixture, mixing until just combined.
7. Fold in raspberries – Toss raspberries in a little flour to prevent sinking, then gently fold them into the batter.

Step 2: Bake the Cake

1. Pour batter into the pan – Spread evenly.
2. Bake – Bake for 40-50 minutes (loaf cake) or 30-35 minutes (round cake) until a toothpick inserted comes out clean.
3. Cool completely – Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Step 3: Add the Topping

1. For Lemon Glaze: Whisk powdered sugar and lemon juice together, then drizzle over the cooled cake.
2. For Cream Cheese Frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth, then spread over the cake.

Step 4: Garnish & Serve

• Top with fresh raspberries, lemon zest, or a dusting of powdered sugar.
• Slice and enjoy!

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 15 minutes
• Cook Time: 40-50 minutes
• Total Time: 1 hour 5 minutes

Variations

• Raspberry Swirl Cake – Swirl in raspberry jam for extra berry flavor.
• Gluten-Free Version – Use a 1:1 gluten-free flour blend.
• Dairy-Free Option – Substitute butter and yogurt with dairy-free alternatives.
• Almond Lemon Cake – Replace some flour with almond flour for a nutty taste.
• Extra Lemony – Add more zest and a bit of lemon extract for an intense citrus punch.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keeps fresh in the fridge for up to 5 days.
• Freezing: Freeze in slices for up to 3 months. Thaw at room temperature before serving.
• Reheating: Microwave a slice for 10-15 seconds for a fresh-baked feel.

FAQs

Can I use frozen raspberries?

Yes! Do not thaw them before adding to the batter to prevent excess moisture.

How do I prevent raspberries from sinking?

Toss them in a little flour before folding them into the batter.

Can I use Greek yogurt instead of regular yogurt?

Yes! Greek yogurt adds extra creaminess and moisture.

What’s the best way to zest a lemon?

Use a fine grater or microplane, avoiding the bitter white pith.

Can I make this into cupcakes?

Yes! Bake at 350°F for 18-22 minutes in a lined muffin tin.

How do I make this cake extra fluffy?

Make sure to beat the butter and sugar well for a light texture.

Can I add poppy seeds for texture?

Absolutely! Add 1 tablespoon of poppy seeds for a fun twist.

What’s the best way to get a moist cake?

Use full-fat yogurt or buttermilk and avoid overbaking.

Can I make this cake sugar-free?

Yes! Substitute sugar with a sugar-free sweetener like monk fruit or erythritol.

Can I add white chocolate?

Yes! Fold in white chocolate chips for a rich contrast to the tart raspberries.

Conclusion

This Easy Lemon Raspberry Cake is the perfect blend of tart, sweet, and buttery flavors in every bite. Whether you enjoy it with a simple glaze or a creamy frosting, this cake is sure to be a hit. Try it today and enjoy a fresh, homemade dessert bursting with citrus and berry goodness!

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