A moist, soft cake bursting with fresh raspberries and a refreshing lemon zing, topped with a light glaze or frosting. Perfect for spring, summer, or a Christmas dessert table.
Ingredients (Serves 8–10)
Cake
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1½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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Zest of 1 lemon
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1 tsp vanilla extract
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½ cup plain Greek yogurt or sour cream
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½ cup milk
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1 cup fresh or frozen raspberries
Glaze (Optional)
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1 cup powdered sugar
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2–3 tbsp fresh lemon juice
Instructions
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Preheat Oven & Prepare Pan
Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square baking pan. -
Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. -
Cream Butter & Sugar
In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then lemon zest and vanilla. -
Combine Wet & Dry
Mix in Greek yogurt and milk. Gradually fold in dry ingredients until smooth. Gently fold in raspberries. -
Bake
Pour batter into prepared pan. Bake 35–40 minutes or until a toothpick comes out clean. Let cool 10 minutes, then transfer to a wire rack. -
Glaze (Optional)
Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
Tips & Variations
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Use frozen raspberries directly (no need to thaw)
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Add poppy seeds for texture
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Dust with powdered sugar instead of glaze for a lighter touch
Q & A
Q: Can I make this ahead?
A: Yes—store in an airtight container 2–3 days, or freeze for up to 1 month.
Q: Can I make it dairy-free?
A: Yes—replace butter with coconut oil and yogurt with a plant-based version.
