🍋 Raspberry Lemon Cake (Light & Easy!)

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

1. Prep:
   Preheat oven to 350°F (175°C). Lightly grease or line a 9-inch round or square pan with parchment.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
   In a separate large bowl, whisk together applesauce, Greek yogurt, honey or maple syrup, eggs, vanilla, lemon zest, and lemon juice.
4. Combine:
   Add dry ingredients to wet and stir until just combined – avoid overmixing.
5. Add Raspberries:
   Gently fold in raspberries to preserve their shape.
6. Bake:
   Pour into prepared pan, smooth the top, and bake 30–35 minutes until a toothpick inserted in the center comes out clean.
7. 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!