Raspberry Lemon Cake

You know that perfect dessert that tastes like summer and makes you look like a hero at any gathering? This Raspberry Lemon Cake hits that sweet-tart spot every single time. I first baked this because I had too many lemons and a pint of raspberries that refused to be ignored. Spoiler: it saved the week.

I’ll walk you through what makes this cake special, the exact ingredients and steps, and a few tricks I learned the hard way so you don’t repeat my mistakes. Want a chocolate-y twist later? I’ve linked a similar riff you’ll love. Curious? Read on. Also, if you want a lemon-only obsession, check out this other favorite: lemon cake to die for.

Why You’ll Love This Recipe

• Bright, balanced flavor — the lemon sharpens and the raspberries soften into a familiar sweet-tart hug.
• Simple pantry-friendly ingredients — you won’t need a trip to a specialty store.
• Versatile — serve it plain, with buttercream, or jazz it up with fresh berries and herbs.
• Reliable texture — I get a moist crumb every time if I follow the steps.
• Fast enough for weeknights — from mixing to cooling in under an hour and a half.

Ingredients You’ll Need

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup yogurt
• 1/2 cup fresh raspberries
• 1/4 cup lemon juice
• Zest of 1 lemon

FYI: I use plain yogurt for moisture and a slight tang. You can swap Greek yogurt for a denser crumb, but reduce yogurt to 1/3 cup if you want a lighter cake. Want a double-berry version? See my chocolate-raspberry inspiration here: dark chocolate raspberry mousse cake.

How to Make (Step-by-Step)

STEP 1

Preheat the oven to 350°F (175°C) and grease a cake pan. I usually use an 8- or 9-inch round pan. Grease well and line the bottom with parchment to make removal easy.

STEP 2

In a bowl, mix together flour, baking powder, baking soda, and salt. Whisk them; I like to aerate the dry mix so the cake stays light.

STEP 3

In another bowl, beat the butter and sugar until light and fluffy. You’ll see the color pale and texture become airy. That takes about 2–3 minutes with a hand mixer.

STEP 4

Add in the eggs, one at a time, and mix in the vanilla extract. Scrape the bowl between additions to keep everything smooth and well incorporated.

STEP 5

Alternate adding the yogurt and the dry ingredients to the mix, stirring until just combined. Don’t overmix; overworking the batter ruins the tender crumb.

STEP 6

Fold in raspberries, lemon juice, and lemon zest. Gently fold so the berries don’t completely disintegrate — little streaks of raspberry make the cake visually gorgeous.

STEP 7

Pour the batter into the prepared cake pan and smooth the top. Tap the pan gently on the counter to release air pockets.

STEP 8

Bake for 25–30 minutes or until a toothpick comes out clean. Ovens vary, so check at 20 minutes if yours runs hot. The top should be lightly golden and spring back when pressed.

STEP 9

Let cool before frosting with lemon buttercream. I let the cake rest 10–15 minutes in the pan, then move it to a rack to cool completely before frosting.

Pro Tips for the Best Results

• Room temperature ingredients help everything mix evenly. Cold eggs are dramatic mood killers here.
• Don’t overmix once you add the flour; stop when you see no streaks.
• Fold raspberries gently to keep pretty swirls and prevent pink soup.
• Zest, don’t squeeze, for concentrated lemon aroma. You get more bright flavor from zest than juice.
• If you worry about soggy pockets, toss raspberries in a teaspoon of flour before folding.
• Test with a toothpick near the center to avoid overbaking.
• Make ahead: the cake tastes even better the next day as the flavors mellow — if it lasts that long.

Fun Variations & Topping Ideas

Variations:

• Lemon poppy seed twist: Add 1–2 tablespoons poppy seeds to the batter for texture and a classic lemon pairing.
• Almond swap: Replace 1/4 cup flour with almond flour for a nutty note.
• Gluten-free: Use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
• Dairy-free: Swap butter for coconut oil and use a dairy-free yogurt.

Toppings:

• Lemon buttercream: Classic and rich. Use butter, powdered sugar, lemon juice, and zest for punchy frosting.
• Light glaze: Mix powdered sugar with lemon juice until pourable for a shiny finish.
• Fresh berries & mint: Scatter raspberries and a few mint leaves for a fresh look.
• Mascarpone dollops: Spoon small amounts for a creamy contrast.

Storing and Reheating

• Room temperature: Store the cake covered at room temp for up to 2 days. I use a cake dome or an airtight container.
• Refrigeration: If you frost with buttercream or store in warm weather, refrigerate for up to 5 days. Bring it to room temp before serving for best flavor.
• Freezing: Wrap slices tightly in plastic, then foil. Freeze up to 3 months. Thaw in the fridge overnight, then warm slightly before serving.
• Reheating: Warm single slices in the microwave for 10–15 seconds on medium to revive softness. Don’t overdo it or the cake dries out.

Leftover ideas

• French toast: Use slices as a decadent base for breakfast — yes, it’s a thing.
• Parfait: Crumble cake into layers with yogurt and fresh berries for an easy dessert.
• Ice cream topping: Warm crumbs with a splash of lemon syrup for spooning over vanilla ice cream.
• Crumb toppings: Crush leftover cake to use as streusel or crunchy garnish.

Frequently Asked Questions (FAQ)

How do I prevent raspberries from sinking?

Toss berries in a bit of flour before folding them into the batter. I do this every time and it works like a charm.

Can I use frozen raspberries?

Yes, but don’t thaw them before folding. Toss frozen berries in flour and fold gently to avoid color bleed and extra moisture.

Will the cake be too tart for kids?

Nope. The sugar and butter balance the lemon, so most kids (and adults) enjoy a mild tang. Adjust sugar slightly if your lemons are extremely sour.

Can I make mini cakes or cupcakes?

Absolutely. Bake smaller portions for 12–16 minutes depending on size. Start checking at 10 minutes.

What frosting pairs best?

Lemon buttercream or a simple lemon glaze pairs best. For richness, try a mascarpone frosting.

Conclusion

This Raspberry Lemon Cake combines bright lemon and juicy raspberries into a cake that looks fancy but tastes like comfort. I personally love how easy it feels and how often it saves me at last-minute plans. Want a slightly different take with a beautiful lemon buttercream pairing? Check out this lovely Raspberry Cake with Lemon Buttercream for inspiration and plating ideas.

If you try this recipe, leave a comment and a rating — I actually read them and I love the kitchen gossip. Which tweak will you try first: poppy seeds, almond flour, or a cheeky glaze? IMO, the glaze makes everything 10x more Instagrammable. 🙂