Raspberry Lemon Cake

I whipped up this raspberry lemon cake for the first time when my sister showed up out of the blue on a Sunday morning. I was rushing around trying to create something impressive with whatever I had on hand. I spotted some raspberries that were nearly past their prime and a couple lemons sitting in my fruit bowl, so I took a gamble on this basic cake. The kitchen filled with the most amazing citrusy scent as it baked. My sister couldn't believe how good it was after just one taste and immediately wanted the recipe, saying it was "way too delicious to be this simple." That's exactly what makes this cake so great – it looks fancy and tastes amazing but requires minimal work, making it perfect for unexpected visitors or planned get-togethers.

My friend Jane down the street, who always claims she's "terrible at baking," has successfully made this cake three times for her reading group. If that doesn't prove how foolproof it is, I don't know what will.

Smart Ingredient Advice

• Raspberries - Go for ones that look bright red, firm, and aren't wet. If you see juice collecting at the bottom of the container, they're starting to break down already. Don't worry about using frozen berries in the winter - they work great too.
• Lemons - Pick ones that feel heavy and have thin, vibrant yellow peels. They'll give you more juice and zest. Press them firmly on your counter before zesting to release more of their oils.
• Greek Yogurt - Plain, low-fat is your best bet. Its tangy flavor balances the sweetness while adding moisture. I've tried both 0% and 2% versions, and I slightly prefer the 2% for its extra richness.
• Butter - Quality matters for flavor. I actually like using salted butter in this cake because it brings out all the other flavors, but unsalted works fine too.
• Flour - Regular all-purpose flour gives you a soft texture. You can use cake flour for something even lighter, but honestly, I rarely think the difference is worth keeping both types in my pantry.
• Vanilla Extract - Real vanilla makes this simple cake taste much better. If you've got the fancy stuff, now's the time to use it.

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Easy Instructions

Get Everything Ready

First, prep your pan the right way. A 9-inch springform pan works best since it makes taking the cake out so easy. Cut a circle of parchment paper for the bottom (just trace around the base), then grease both the paper and sides. This might seem like extra work, but it saves you from the disappointment of a cake that won't come out of the pan.

Stir Everything Together

In a big bowl, whisk the sugar, melted butter, and eggs until you notice the mixture gets lighter and fluffier – about 1-2 minutes of good whisking. This puts air in the batter so your cake rises better. Then carefully add the Greek yogurt and vanilla, mixing just until everything comes together. Don't go overboard with mixing here or your cake might turn out tough.

Add The Dry Stuff

Measure your flour correctly (fluff it up, spoon it into your measuring cup, and level it off) and mix it with the baking powder in another bowl. Add this slowly to your wet mixture, folding gently until you can't see any dry flour. A few small lumps are actually good for the texture!

Deal With The Berries

Take about a third of your raspberries and toss them with a bit of flour before gently adding them to the batter. The flour coating keeps them from all sinking to the bottom of the cake. Mix in the lemon zest now too, making sure it's evenly spread throughout.

Put It All Together

Pour your batter into the pan you prepared, then carefully place another third of your fresh raspberries on top along with a bit more lemon zest. This not only makes the cake look pretty but also adds extra flavor while it bakes.

Let It Bake

Put the cake in a 350°F oven that's already hot and try not to keep opening the door to check on it. Let it bake for 45-50 minutes until a toothpick stuck in the middle comes out clean or just has a few moist crumbs. The top should be golden and bounce back slightly when you press it gently.

Let It Rest

Let the cake sit in the pan for about 30 minutes before you undo the springform. This waiting period helps the cake set up properly. Once it's totally cool, sprinkle some powdered sugar on top and add the remaining fresh raspberries right before you serve it.

One time I wasn't paying attention and tossed in an extra tablespoon of lemon zest (I was talking on the phone and lost count), and it turned out so amazing that I've made it that way on purpose ever since. Sometimes the tastiest recipes come from mistakes!

Ways To Serve It

Make this simple cake fancy by serving pieces with a spoonful of lightly whipped cream and some warm raspberry sauce on the side. The sauce is super easy – just heat some extra raspberries with a spoonful of sugar until they break down. This setup makes everyone think you spent hours in the kitchen.

Turn it into an amazing brunch centerpiece by putting the whole cake on a stand surrounded by different fresh berries and some mint leaves. Offer a bowl of Greek yogurt for anyone who wants something creamy with their slice. I did this for my mom's birthday breakfast, and she thought I'd bought it from a fancy bakery.

For a casual summer dessert, serve warm slices with good vanilla ice cream and a sprinkle of toasted sliced almonds. The mix of warm, tangy cake and cold, creamy ice cream is the perfect ending to a summer meal. My kids always ask for this combo after we grill outside.

Fun Twists

Mix Your Berries

Use half raspberries and half blueberries or blackberries for a colorful variation. The different berries look beautiful together, and each one brings its own unique taste to the cake.

Try Different Citrus

Use orange or lime zest instead of lemon for a new flavor combo. Orange works really well with raspberries and adds a sweeter, milder citrus flavor that's great during winter months.

Add Some Nuts

Mix in ½ teaspoon of almond extract with the vanilla and sprinkle sliced almonds on top before you bake it. This gives a subtle nutty flavor that goes perfectly with the berries and adds a nice crunch to the top.

How To Keep It Fresh

On The Counter

The cake stays fresh at room temperature for two days if you cover it loosely with a cake dome or bowl that doesn't touch the top. The moisture from the berries and yogurt keeps it from drying out.

When you put leftovers in the fridge, store slices in an airtight container with parchment paper between them so they don't stick together. Let cold slices warm up to room temperature before eating for the best flavor.

If you're planning ahead for a party, you can bake this cake a day early. Just wait to add the powdered sugar and fresh berries until right before you serve it so it looks its best.

In The Freezer

Single slices freeze really well for up to two months. Wrap each piece tightly in plastic wrap and put them in a freezer bag. Let them thaw in the fridge overnight, then bring to room temperature before eating. I often make two cakes at once so I can freeze half for when I need dessert in a hurry.

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Pro Tricks

No Yogurt? No Problem

If you're out of Greek yogurt, sour cream works just as well in the same amount. Even buttermilk can do the job in a pinch, though your batter will be a bit runnier.

Keep Berries From Sinking

Besides dusting the berries with flour, don't mix your batter too much. Thicker batter helps keep the fruit from dropping to the bottom.

Fix Browning Edges

If you notice the edges of your cake getting too dark but the middle isn't done yet, just lay some aluminum foil loosely over the top for the rest of the baking time.

Last summer when my oven broke during the hottest week of the year, I tried making this cake in a cast-iron skillet on my grill. The slightly smoky taste and extra-crispy edges turned out so tasty that I sometimes make it this way on purpose now, even though my oven works fine! Cooking is all about adjusting and having fun with the process – and this forgiving cake proves that something delicious doesn't need to be complicated.

Recipe FAQs

→ Can frozen raspberries replace fresh ones?

Sure! Frozen berries are a great option here. They don’t break as easily during folding, keeping the berry bits looking good in your cake. No thawing necessary!

→ What's the best way to measure flour?

Fluff up the flour first with a whisk or fork. Spoon it into your measuring cup (don’t scoop straight from the bag) and level it off with something flat like a knife. This keeps your cake from turning out dense.

→ Can I switch to gluten-free flour?

Yes, brands like Bob's Red Mill 1-to-1 or King Arthur gluten-free flour work. If the batter feels thick while using them, mix in 1/4 cup of Greek yogurt to adjust.

→ What can I use instead of Greek yogurt?

Try plain kefir, regular yogurt, sour cream, or buttermilk. Kefir or Greek yogurt are favorites for their tangy flavor and how light they make the cake.

→ How do I keep leftover cake fresh?

Cover and keep it at room temp for 2 days, or chill in the fridge for up to 5 days. For longer storage, wrap slices in plastic, then foil, and freeze up to 3 months. Let thaw at room temp before eating.