There’s something magical about the combination of tart raspberries and bright lemon that creates the perfect balance of sweet and tangy flavors. This Raspberry Lemon Cake captures that beautiful harmony in every bite, with a moist, tender crumb that’s studded with juicy berries and infused with fresh lemon zest. It’s the kind of dessert that brightens any occasion, from casual afternoon tea to special celebrations.
What makes this cake truly special is its simplicity. You don’t need fancy equipment or professional baking skills to create something that looks and tastes like it came from a high-end bakery. The natural beauty of the raspberries and the aromatic lemon make this a showstopper that’s surprisingly easy to achieve at home.
Why You’ll Love This
- Quick prep time – you can have this cake in the oven in just 15 minutes
- Perfect balance of sweet cake with tart raspberries and bright lemon
- Versatile recipe that works for breakfast, brunch, or dessert
- Impressive presentation with minimal effort
- Stays moist for days (if it lasts that long!)
Ingredients
- 3 cups gluten-free flour
- 1 ½ cups sugar
- 1 cup unsalted butter, room temperature
- 1 cup unsweetened plain yogurt
- ¼ cup milk
- 1 tbsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 3 eggs
- 3 tbsp lemon zest
- ⅓ cup lemon juice
- 2 cups fresh raspberries
- 2 cups unsalted butter, room temperature
- 5 cups powdered sugar
- 2 tsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans with nonstick baking spray.
- In a large mixing bowl, cream together the butter, lemon zest, and sugar using an electric mixer on high speed for about 5 minutes until light and fluffy.
- Add the eggs, milk, lemon juice, and yogurt to the butter mixture. Mix until well combined.
- In a separate bowl, sift together the gluten-free flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the fresh raspberries using a spatula, being careful not to crush them.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 28-33 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and allow them to cool completely in the pans before removing and assembling.
- In a large mixing bowl, beat the butter until smooth using an electric mixer. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition, until desired sweetness and consistency are reached. Add the lemon juice and continue to beat until smooth and creamy.
- Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. Optional: Top the cake with lemon curd for added flavor.
- Serve and enjoy!
Tips & Variations
- If using frozen raspberries, don’t thaw them first – add them frozen to prevent bleeding into the batter
- For extra lemon flavor, add 1/4 teaspoon of lemon extract to the batter
- Try substituting blueberries or blackberries for a different berry variation
- For a special occasion, add a layer of lemon curd between two layers of this cake
- Make it gluten-free by using a 1:1 gluten-free flour blend
- For a richer version, serve with a dollop of whipped cream or a scoop of vanilla ice cream
Serving Suggestions
This Raspberry Lemon Cake is delightful on its own, but pairs beautifully with a cup of Earl Grey tea or a glass of prosecco for a special treat. For a more substantial dessert, serve slightly warm with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream.
If serving for brunch, consider adding a fruit salad on the side with complementary flavors like fresh strawberries, blueberries, and mint. The cake also makes a lovely addition to a dessert table alongside other citrus or berry treats.
Notes
- Store covered at room temperature for up to 2 days or refrigerated for up to 5 days
- The cake is done when it springs back lightly when touched and a toothpick comes out clean
- For the best flavor, zest your lemons right before using – the oils are most potent when fresh
- The cake freezes well for up to 3 months (freeze before adding the glaze)
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake 1-2 days in advance. Store at room temperature, covered, and add the glaze shortly before serving for the freshest appearance.
Can I use a different size pan?
Yes, this recipe works in an 8-inch square pan or a loaf pan. Adjust baking time accordingly – a loaf pan may need 5-10 minutes longer.
Why did my raspberries sink to the bottom?
Try tossing your raspberries in 1 tablespoon of flour before folding them into the batter. This helps them stay suspended throughout the cake.
Can I make this cake dairy-free?
Absolutely! Substitute the butter with a plant-based butter and the milk with almond or oat milk for a dairy-free version that’s just as delicious.
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