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Raspberry Lemon Cake

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 350
A delightful lemon cake layered with fresh raspberries, perfect for a sweet treat or special occasion.

Ingredients

Dry ingredients

  • 2 cups all-purpose flour (sifted or aerated)
  • 2 teaspoons baking powder
  • 1.25 cups granulated sugar

Wet ingredients

  • 4 oz salted butter (melted)
  • 2 eggs eggs
  • 1 cup plain Greek yogurt (low-fat)
  • 1 teaspoon pure vanilla extract

Fruits

  • 16 oz raspberries (fresh or frozen)
  • 1 tablespoon flour (for coating raspberries)
  • 2 tablespoons lemon zest

Instructions 

  • Preheat oven to 350°F (175°C). Line a 9x3-inch springform pan with parchment and grease it.
  • Mix flour and baking powder. In a separate bowl, beat sugar, melted butter, and eggs until light and fluffy.
  • Whisk in Greek yogurt and vanilla. Gradually add dry ingredients, then fold in coated raspberries and lemon zest.
  • Pour batter into pan, top with remaining lemon zest and raspberries. Bake for 45-50 minutes until a toothpick comes out clean.
  • Cool in pan for 30 minutes, then remove and serve topped with powdered sugar and extra raspberries.

Notes

For best results, use fresh raspberries and avoid over-mixing the batter to keep the cake light.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: raspberries