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Raspberry Lemon Cake 🍋✨
Only 20 minutes of prep for a bright, moist, and fruity cake bursting with lemon flavor and juicy raspberries!
⏰ Prep Time: 20 mins | 🍳 Bake Time: 30-35 mins | 🍰 Servings: 9-12
📝 Ingredients
For the Cake:
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1½ cups all-purpose flour (or GF 1:1 blend)
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter (softened, or coconut oil)
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¾ cup granulated sugar
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2 large eggs (room temp)
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½ cup plain Greek yogurt (or sour cream)
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¼ cup fresh lemon juice
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1 tbsp lemon zest
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1 tsp vanilla extract
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1 cup fresh raspberries (tossed in 1 tbsp flour to prevent sinking)
For the Glaze (Optional):
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1 cup powdered sugar
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2-3 tbsp lemon juice
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½ tsp lemon zest
👩🍳 Instructions
1. Prep & Mix Dry Ingredients:
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Preheat oven to 350°F (175°C). Grease an 8×8-inch pan or line with parchment.
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In a bowl, whisk flour, baking powder, baking soda, and salt.
2. Make the Batter (5 mins!):
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In another bowl, beat butter + sugar until fluffy (~2 mins).
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Add eggs, yogurt, lemon juice, zest, and vanilla. Mix until smooth.
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Fold in dry ingredients gently, then toss raspberries in flour and fold in.
3. Bake & Cool:
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Pour batter into the pan and smooth the top.
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Bake 30-35 mins until a toothpick comes out clean.
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Cool 10 mins in the pan, then transfer to a rack.
4. Add Glaze (Optional):
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Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
💡 Pro Tips:
✅ Extra fluffy? Separate eggs—whip whites to stiff peaks and fold in last!
✅ More raspberries? Press a few into the batter before baking for a jammy swirl.
✅ Storage: Keeps 3 days airtight or freeze for up to a month!
Why You’ll Love It:
🍋 Zesty + sweet with bursts of raspberry.
⏳ Quick prep (perfect for last-minute cravings!).
💖 Crowd-pleaser for brunches, picnics, or dessert!
Serve with whipped cream or vanilla ice cream—enjoy! 😍🍰
