Luscious lemon and raspberry cake: a sweet and tangy delight for all occasions

Luscious lemon and raspberry cake: a sweet and tangy delight for all occasions

This Lemon Raspberry Cake offers a delicious combination of zesty lemon and sweet raspberries, encapsulated in a soft, moist cake, perfect for any celebration or everyday treat. The use of fresh lemon zest and juicy raspberries brings a burst of freshness to every bite, while Greek yogurt adds a rich, creamy texture that makes this cake irresistibly tender and flavorful.


Why you'll love it:

The refreshing flavors of lemon combined with the natural sweetness of raspberries make this cake a favorite among fruit and dessert lovers. The simple yet elegant combination of ingredients results in a cake that is not only beautiful to look at, but also delicious and satisfying to eat. It's perfect for those who enjoy a cake that's both moist and light, with a balanced flavor that's not too sweet.

Perfect occasion:

This cake is ideal for a variety of occasions, from family gatherings and picnics to more formal celebrations like birthdays and anniversaries. Its refreshing taste makes it particularly suitable for spring and summer events, but it can certainly be enjoyed all year round. Serve this cake at your next brunch or as a delicious end to a festive meal.

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Decorating Tips:

replaces the word nice with empty enhance the appearance of the cake, finish it with a dusting of powdered sugar or a light lemon glaze to add an extra touch of sweetness and shine. Fresh raspberries and lemon slices can be arranged on top for a beautiful and appetizing decoration. If you're feeling creative, a few mint leaves or edible flowers can also add a touch of color and elegance to this delicious cake.


  • 150 grams of granulated sugar
  • Zest of 3 lemons
  • 100 grams of eggs, room temperature (about 2 eggs)
  • 176 grams unsweetened Greek yogurt, room temperature
  • 123 grams of canola oil
  • 28 grams of lemon juice
  • 260 grams of all-purpose flour
  • 10 grams of baking powder
  • 1 gram of salt
  • 90 grams of frozen raspberries


  1. Preheat your oven to 170°C (338°F). Line a 20x12cm baking tin with baking paper or grease and flour.
  2. In a large bowl, rub the caster sugar with the lemon zest to release the essential oils and aroma.
  3. Add the eggs until the mixture is smooth.
  4. Gradually incorporate the oil, then add the yogurt and lemon juice, mixing everything well.
  5. In another bowl, combine the flour, baking powder and salt.
  6. Sift the dry ingredients over the wet mixture and fold gently, taking care not to overmix.
  7. Gently fold in the frozen raspberries.
  8. Pour the batter into the prepared pan, smoothing the top evenly.
  9. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover with foil and continue cooking.
  10. Remove from oven, cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. Optionally, finish with powdered sugar or your favorite icing.

Enjoy this Lemon Raspberry Cake, a mouth-watering treat that perfectly combines sweet and tart flavors for a truly delicious dessert experience!

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