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Raspberry Lemon Cake

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Moist, from-scratch lemon cake studded with fresh raspberries and bright lemon zest — topped with a light lemon glaze or cream cheese frosting (depending on preference).

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups (250 g) granulated sugar
  • 4 ounces (113 g) unsalted butter, melted (1/2 cup)
  • 2 large eggs
  • 1 cup (240 g) plain Greek yogurt or sour cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons lemon zest (about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 16 ounces (about 2 cups / 450 g) fresh or frozen raspberries
  • 1 tablespoon all-purpose flour (to toss with raspberries so they don’t sink)
  • For optional lemon glaze: 1 to 1 1/2 cups powdered sugar and 2–3 tablespoons lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan or an 8–9 inch round cake pan with parchment paper.
  2. In a medium bowl whisk together the flour, baking powder, and salt.
  3. In a large bowl whisk the granulated sugar with lemon zest until fragrant; add melted butter, eggs, Greek yogurt (or sour cream), vanilla extract, and lemon juice and mix until smooth.
  4. Fold the dry ingredients into the wet ingredients until just combined; do not overmix.
  5. Toss 1/3 of the raspberries with 1 tablespoon flour to coat, then gently fold them and 1 tablespoon lemon zest into the batter so berries disperse without heavy crushing.
  6. Pour the batter into the prepared pan, smooth the top, then arrange the remaining raspberries on top and sprinkle remaining lemon zest.
  7. Bake for 40–50 minutes (start checking at 35 minutes) until a toothpick inserted in the center comes out clean or with a few moist crumbs and the top is golden.
  8. Cool the cake in the pan on a wire rack for 15 minutes, then release the springform and cool completely on the rack.
  9. If using glaze: whisk powdered sugar with lemon juice until pourable and drizzle over cooled cake. Alternatively, frost with lemon cream cheese frosting if desired.

Notes

1) Tossing some raspberries with flour helps prevent them from sinking during baking. 2) Use frozen raspberries straight from the freezer (do not thaw) if fresh aren’t available. 3) For a richer finish, swap Greek yogurt for sour cream or use a lemon cream cheese frosting instead of the glaze.

Nutrition

Find it online: https://www.receipster.com/raspberry-lemon-cake/

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