Raspberry Lemon Cake

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🍋 Raspberry Lemon Cake – Recipe (Light & Refreshing)

Prep Time: 20 minutes
Bake Time: 30-35 minutes
Servings: 8-10 slices

✅ Ingredients:

For the Cake:

  • 1½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest (from 1 lemon)
  • 2 tbsp lemon juice (freshly squeezed)
  • ½ cup (120g) plain yogurt or sour cream
  • 1 cup (125g) fresh raspberries (or frozen, but do not thaw)

Optional:

  • 1–2 tbsp flour (to coat the raspberries and prevent sinking)

For the Lemon Glaze (Optional but Recommended):

  • ½ cup (60g) powdered sugar
  • 1–2 tbsp lemon juice (adjust for consistency)

🧁 Instructions:

  1. Preheat your oven to 350°F (175°C).
    Grease a 9-inch (23 cm) round cake pan or line with parchment paper.
  2. Dry ingredients:
    In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar:
    In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes).
  4. Add wet ingredients:
    Add the eggs one at a time, beating well after each addition.
    Mix in the vanilla extract, lemon zest, and lemon juice.
  5. Add yogurt & dry mix:
    On low speed, mix in half of the flour mixture, then the yogurt (or sour cream), then the remaining flour. Mix until just combined — do not overmix.
  6. Fold in raspberries:
    Toss the raspberries lightly with 1–2 tablespoons of flour, then gently fold them into the batter using a spatula.
  7. Bake:
    Pour the batter into the prepared pan and smooth the top.
    Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool:
    Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  9. Glaze (optional):
    Mix powdered sugar with lemon juice until smooth. Drizzle over the cooled cake.

🍰 Tips:

  • You can also use blueberries or blackberries instead of raspberries.
  • This cake can be stored in an airtight container for up to 3 days at room temperature.
  • For extra lemon flavor, add a few drops of lemon extract to the batter.

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