This Raspberry Lemon Cake is soft, moist, and bursting with fresh citrus flavor and juicy raspberries. Lightly sweetened and made with simple ingredients, it’s the perfect guilt-free dessert for spring and summer. With just 20 minutes of prep, this cake comes together effortlessly and delivers a bright, bakery-style taste without unnecessary calories or heaviness.
🧁 Ingredients
Dry Ingredients
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1½ cups all-purpose flour (or whole wheat pastry flour)
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1½ tsp baking powder
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¼ tsp salt
Wet Ingredients
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⅔ cup granulated sugar (or coconut sugar for lighter sweetness)
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⅓ cup Greek yogurt (low-fat or non-fat)
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⅓ cup vegetable oil or melted coconut oil
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2 large eggs
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Zest of 1 large lemon
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¼ cup fresh lemon juice
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1 tsp vanilla extract
Add-ins
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1 cup fresh raspberries (or frozen, not thawed)
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1 tsp flour (for coating raspberries)
👩🍳 Instructions
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Preheat oven to 175°C (350°F). Grease or line an 8-inch round or square cake pan.
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In a bowl, whisk flour, baking powder, and salt.
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In another bowl, mix sugar, yogurt, oil, eggs, lemon zest, lemon juice, and vanilla until smooth.
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Gently fold dry ingredients into wet ingredients until just combined.
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Toss raspberries with 1 tsp flour and gently fold into the batter.
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Pour batter into prepared pan and smooth the top.
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Bake for 30–35 minutes or until a toothpick comes out clean.
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Cool for 10 minutes, then remove from pan and let cool completely.
🍓 Optional Light Lemon Glaze (Low-Cal)
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½ cup powdered sugar
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1–2 tbsp lemon juice
Drizzle lightly over cooled cake (optional).
🔥 Tips for a Lighter Cake
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Use Greek yogurt instead of butter
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Avoid overmixing for a soft crumb
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Fresh lemon zest gives flavor without extra sugar
🥗 Nutrition Highlights (Approx.)
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Lower fat than traditional cakes
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Light, airy texture
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Naturally flavored (no artificial ingredients)
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Great for portion-controlled desserts
🧊 Storage
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Room temperature: 1 day (covered)
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Refrigerator: up to 4 days
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Freezer: up to 2 months (without glaze)