A soft, zesty lemon cake dotted with juicy raspberries – naturally sweetened, made with wholesome ingredients, and perfect for spring brunches or light desserts.
🔹 At a Glance:
- Prep Time: 20 minutes
- Bake Time: 30–35 minutes
- Total Time: ~1 hour (including cooling)
- Servings: 8–10 slices
- Dietary Notes: Refined sugar-free, oil-free, can be made gluten-free
🧁 Ingredients Checklist
For the Cake:
- All-purpose flour (or gluten-free 1:1 blend)
- Baking powder
- Baking soda
- Salt
- Unsweetened applesauce
- Plain Greek yogurt
- Honey or maple syrup
- Eggs
- Vanilla extract
- Lemon zest
- Fresh lemon juice
- Fresh or frozen raspberries (don’t thaw if using frozen)
Optional Lemon Glaze:
- Powdered sugar
- Fresh lemon juice
🥣 Instructions
- Prep:
Preheat oven to 350°F (175°C). Lightly grease or line a 9-inch round or square pan with parchment. - Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. - Mix Wet Ingredients:
In a separate large bowl, whisk together applesauce, Greek yogurt, honey or maple syrup, eggs, vanilla, lemon zest, and lemon juice. - Combine:
Add dry ingredients to wet and stir until just combined – avoid overmixing. - Add Raspberries:
Gently fold in raspberries to preserve their shape. - Bake:
Pour into prepared pan, smooth the top, and bake 30–35 minutes until a toothpick inserted in the center comes out clean. - Cool & Glaze (Optional):
Cool completely on a wire rack. If glazing, mix powdered sugar and lemon juice, then drizzle over the cooled cake.
✅ Notes:
- Use ripe, juicy lemons for the best flavor.
- This cake is oil-free and naturally sweetened – perfect for a healthier treat.
- Gluten-free 1:1 flour blends work well here!
- You can skip the glaze for a lighter, less-sweet version.
🍰 A Light & Lovely Treat with Bright Flavor
This Raspberry Lemon Cake is everything I love about spring baking – fresh citrus, soft texture, and bursts of tart berry flavor. It’s a go-to when I want something that feels indulgent but is secretly wholesome. I originally whipped this up during a pantry challenge (out of butter and sugar!), and it’s become a crowd favorite ever since.
It’s ideal for brunch tables, afternoon tea, or just as a lightly sweet treat to brighten your week.
🪄 Step-by-Step Photos & Tips
1. Mix the Dry Ingredients
Whisk until fully combined to ensure even leavening throughout the cake.
Tip: If using gluten-free flour, make sure it’s a 1:1 blend with xanthan gum for structure.
2. Whisk the Wet Ingredients
Greek yogurt and applesauce keep the cake moist and tender without added oil or butter.
Tip: Use room-temperature eggs for a smoother mix.
3. Combine and Fold in Berries
Gently mix everything together – the batter should be thick but pourable.
Tip: Toss raspberries in a spoonful of flour before folding in to prevent them from sinking.
4. Bake & Cool
Look for light browning on the top and a clean toothpick.
Tip: Let cool in the pan for 10 minutes before transferring to a rack to avoid crumbling.
🛒 Ingredient Insights & Substitutions
Key Ingredients:
- Applesauce: A healthy oil substitute that adds moisture.
- Greek Yogurt: Keeps the crumb tender and adds protein.
- Honey/Maple Syrup: Naturally sweetened – choose based on your flavor preference.
- Raspberries: Bright pops of tartness. Use frozen without thawing to prevent excess moisture.
Substitution Tips:
- Flour: Use a gluten-free 1:1 baking blend.
- Yogurt: Swap with dairy-free yogurt for a lactose-free version.
- Eggs: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan-friendly swap.
- Sweetener: Agave syrup or coconut sugar can also work, though the flavor will change slightly.
Equipment Notes:
No mixer needed! This is a simple, one-bowl recipe with just a whisk and spatula.
🍓 Variations & Serving Suggestions
Flavor Twists:
- Add 1/2 tsp almond extract for a more bakery-style twist.
- Sprinkle slivered almonds on top before baking for crunch.
- Stir in 1 tbsp poppy seeds for a lemon-poppy hybrid.
Dietary Options:
- Gluten-Free: Use a certified 1:1 gluten-free flour.
- Dairy-Free: Use coconut yogurt or another plant-based yogurt.
- Vegan: Combine dairy-free yogurt with flax eggs and maple syrup.
Serving Ideas:
- Slice and serve with a dollop of whipped cream or Greek yogurt.
- Add extra fresh raspberries and lemon zest as garnish.
- Pair with herbal tea or lemonade for a sunny afternoon treat.
❄️ Storage & Make-Ahead
- Room Temp: Store covered for 1–2 days.
- Fridge: Keeps up to 5 days in an airtight container.
- Freezer: Freeze slices (individually wrapped) for up to 2 months. Thaw overnight in the fridge.
Reheating:
- Enjoy cold or microwave individual slices for 15–20 seconds for a warm treat.
Make-Ahead Tips:
- Bake the cake the day before and store unglazed.
- Glaze just before serving for the freshest look and texture.
🔍 Nutrition Facts (Estimated Per Slice – 1 of 10):
- Calories: ~180
- Carbs: 26g
- Protein: 4g
- Fat: 4g
- Fiber: 2g
- Sugar: 14g (natural sweeteners only)
Dietary Tags: Nut-Free, Refined Sugar-Free, Oil-Free
❓ Frequently Asked Questions
Q: Can I use another berry instead of raspberries?
A: Yes! Blueberries, blackberries, or chopped strawberries work well – just use the same quantity.
Q: Can I make this as cupcakes?
A: Absolutely! Bake in lined muffin tins for 18–22 minutes. Check with a toothpick.
Q: Is the glaze necessary?
A: Not at all – the cake is lovely on its own. But the glaze adds a tangy-sweet finish.
Q: My cake sank a little in the center – why?
A: This may happen if your berries release too much moisture. Use fresh berries or lightly toss frozen ones in flour before mixing in.
Q: Can I make this ahead for a party?
A: Yes! Bake the day before, cool completely, and glaze right before serving for best presentation.
📝 Personal Note
This recipe is one I reach for when I want something that looks impressive but is truly fuss-free. The brightness of lemon paired with the burst of raspberries feels like sunshine in cake form. It’s also my secret weapon for potlucks – it disappears fast, and no one guesses it’s made without butter or refined sugar.
Got a favorite variation? I’d love to hear what you try in the comments!
