Raspberry Lemon Cake

I whipped up this raspberry lemon cake for the first time when my sister popped over unannounced one Sunday morning. I was rushing around trying to create something memorable with ingredients I already had on hand. I noticed some raspberries that were nearly past their prime and a couple lemons sitting in my fruit bowl, so I took a gamble on this basic cake. The kitchen filled with the most incredible citrus aroma as it baked. My sister couldn't believe how tasty it was after just one bite and immediately wanted me to share how I made it. That's what makes this cake so special – it looks and tastes like you spent hours in the kitchen, but it's actually super easy to throw together for unexpected visitors or planned parties alike.

My friend Jane down the street always says she's hopeless at baking, but she's made this cake successfully for her book club three separate times. That really shows how easy it is to get right, even for beginners.

Smart Ingredient Selection

• Raspberries - Go for bright, firm berries with no moisture collecting in the container. When they're out of season, frozen raspberries can be used without any problems.
• Lemons - The best ones feel heavy for their size and have thin, vibrant yellow peels. Give them a good roll on your counter before zesting to get more of those flavorful oils.
• Greek Yogurt - The 2% fat version adds just the right amount of richness while the tanginess cuts through the sweetness. Plain low-fat works best, though I've used the fat-free kind too.
• Butter - Splurge on quality butter if you can. I actually like using salted butter in this cake since it brings out all the flavors, though unsalted is fine too.
• Flour - Standard all-purpose flour makes for a tender cake. You can use cake flour for an even softer result, but the difference isn't big enough for me to keep both types in my pantry.
• Vanilla Extract - Real vanilla makes this simple cake shine. This is where that fancy bottle you've been saving really makes a difference.

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Easy Instructions

Get Ready

The right prep makes all the difference. Use a 9-inch springform pan for easy cake removal. Cut a circle of parchment for the bottom by tracing the pan base, then butter both the parchment and sides well. This extra step saves you from the disappointment of a stuck cake later.

Blend Wet Stuff

Grab a big bowl and whisk together your sugar, melted butter, and eggs until the mixture looks lighter and fluffier. You'll need about 1-2 minutes of good whisking to get enough air in there for a nice rise. Then add your Greek yogurt and vanilla with just a few gentle stirs. Don't go overboard here or you'll end up with a tough cake.

Add Dry Parts

Make sure to measure flour correctly by fluffing it up, spooning it into your cup, and leveling it off. Mix it with baking powder in a separate bowl. Add this flour mix bit by bit to your wet ingredients, folding gently until just mixed. A few small lumps are actually good, so stop once the dry flour disappears.

Handle Berries

Take about a third of your raspberries and coat them lightly with flour before carefully folding them into your batter. The flour helps keep them from all sinking to the bottom while baking. Mix in your lemon zest at this point too, making sure it spreads throughout the batter.

Create Layers

Pour everything into your prepared pan, then carefully place another third of the raspberries on top along with a bit more lemon zest. This not only looks pretty but adds extra flavor pockets throughout the cake as it bakes.

Watch It Bake

Put your cake in a 350°F oven that's already hot and try not to keep opening the door to check it. Let it bake for 45-50 minutes until a toothpick comes out mostly clean when poked in the middle. Your cake should look golden on top and spring back slightly when you touch it.

Let It Rest

Don't rush to get the cake out of the pan. Let it sit for about 30 minutes so it can set up properly. After that, you can unlock the springform side. Once it's totally cool, dust some powdered sugar on top and add your remaining fresh raspberries right before you serve it.

I once accidentally added an extra spoonful of lemon zest while making this cake (I got distracted by a phone call), and it turned out so amazing that I now make it that way on purpose. Sometimes the best cooking comes from mistakes!

Ways To Serve

Make this simple cake look fancy by adding a spoon of whipped cream to each slice and offering warm raspberry sauce on the side. The sauce couldn't be easier – just heat some extra raspberries with a spoon of sugar until they break down. People will think you spent all day in the kitchen.

For a show-stopping brunch centerpiece, put the whole cake on a stand and surround it with mixed fresh berries and mint sprigs. Add a side of Greek yogurt for anyone who wants extra creaminess. I arranged it this way for my mom's birthday breakfast, and she thought I'd bought it from a fancy bakery.

On summer evenings, try serving warm slices with vanilla ice cream and a handful of toasted almond slivers on top. The mix of warm tangy cake and cold creamy ice cream hits all the right notes. My kids always ask for this combo after we've had a cookout.

Tasty Twists

Mixed Berries

Try using half raspberries and half blueberries or blackberries for an interesting mix. The colors look gorgeous together, and each type of berry brings its own special flavor to the cake.

Different Citrus

Replace lemon zest with orange or lime for a completely different flavor profile. Orange works really well with raspberries and adds a sweeter, softer citrus note that's perfect during colder months.

Nutty Touch

Add a splash of almond extract with your vanilla and sprinkle sliced almonds on top before you bake. The subtle nutty flavor works beautifully with the berries and gives the top a pleasant crunch.

Keeping It Fresh

On The Counter

This cake stays moist at room temperature for up to two days. Just cover it loosely with an upside-down bowl or cake dome that won't touch the surface. The berries and yogurt help keep everything from drying out.

For leftover slices in the fridge, use an airtight container with parchment between each piece to keep them from sticking together. Let cold slices warm up to room temperature before eating for the best flavor and texture.

You can easily make this cake a day before you need it. Just wait to add the powdered sugar dusting and fresh berries until right before you serve it so everything looks its best.

In The Freezer

Single slices freeze really well for up to two months. Wrap each piece tightly in plastic, then put them in a freezer bag. Thaw in the fridge overnight, then let them come to room temperature before eating. I often make two cakes at once so I can freeze half for when I need dessert in a hurry.

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Pro Advice

No Yogurt Options

Don't have Greek yogurt? Just use the same amount of sour cream instead. Even buttermilk works in a pinch, though your batter will be a bit runnier.

Keep Berries From Sinking

Besides coating berries in flour, make sure your batter isn't overmixed. A thicker batter helps keep the fruit suspended throughout the cake.

Protect The Sides

If you notice the edges browning too fast while the middle is still soft, just loosely cover the cake with aluminum foil for the rest of the baking time.

Last summer when my oven quit working during a hot spell, I tried making this cake in a cast-iron pan on the grill. The slight smoky flavor and extra crispy edges were so good that I sometimes cook it this way even now that my oven works fine! Cooking is all about being flexible and having fun with it – and this forgiving cake proves that something can be both simple and amazing.

Frequently Asked Questions

→ Can frozen raspberries be used instead?

Absolutely! Frozen raspberries hold up really well here. They’re less likely to fall apart in the batter, which keeps the berry pieces more intact. No need to defrost them ahead of time!

→ What’s the best way to measure flour?

For accuracy, fluff the flour with a whisk first, then spoon it into your measuring cup. Level it off gently with a knife instead of scooping directly. This avoids packing too much flour, which could make the cake dry.

→ Is this recipe gluten-free adaptable?

Yes, it works great with gluten-free flours like Bob's Red Mill or King Arthur blends. If the batter feels a little dense with gluten-free flour, just add 1/4 cup of extra Greek yogurt to loosen it up.

→ Can Greek yogurt be swapped out?

Sure! You can use plain kefir, regular yogurt, sour cream, or even buttermilk. Though plain kefir or Greek yogurt give the lightest texture and subtle tanginess that balance the berries beautifully.

→ What’s the best way to store leftovers?

Cover the cake and keep it room temperature for two days, or refrigerate up to five days. Wrap slices in plastic and foil to freeze for three months. Let them thaw at room temp before eating.