Raspberry Lemon Cake
This Raspberry Lemon Cake is a delightful, easy-to-make dessert perfect for summer gatherings, made with fresh raspberries and lemon zest.
Equipment
- 9x3-inch round springform pan
- mixing bowls
- whisk
Ingredients
Dry Ingredients
- 2 cups all-purpose flour sifted or aerated
- 2 teaspoons baking powder fresh
Wet Ingredients
- 1.25 cups granulated sugar
- 4 oz salted butter melted (½ cup)
- 2 eggs
- 1 cup plain Greek yogurt low-fat
- 1 teaspoon pure vanilla extract
Fruits and Zest
- 16 oz raspberries fresh or frozen
- 2 tablespoons lemon zest from a large lemon
- 1 tablespoon flour for coating raspberries
Instructions
Baking Instructions
- Preheat oven to 350°F. Line the bottom of the springform pan with parchment paper and grease the sides.
- In a medium bowl, mix flour and baking powder.
- In a large bowl, combine sugar, melted butter, and eggs. Beat for about 1-2 minutes until light and fluffy.
- Mix in Greek yogurt and vanilla extract until just combined.
- Gradually add the flour mixture into the wet ingredients until combined. Do not over-mix.
- Coat ⅓ of the raspberries with flour and gently fold them and lemon zest into the batter.
- Pour the batter into the lined pan. Sprinkle remaining lemon zest and raspberries on top.
- Bake for 45-50 minutes until a toothpick comes out clean.
- Let it cool in the pan for about 30 minutes before releasing.
- Dust with powdered sugar and serve with remaining raspberries.
Notes
Can be made gluten-free with specific flour alternatives and dairy-free with the right substitutions. Best served fresh, but can be stored at room temperature for up to 48 hours or in the refrigerator for up to 5 days.
Nutrition
Serving: 1sliceCalories: 322kcalCarbohydrates: 51gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 58mgSodium: 179mgPotassium: 142mgFiber: 4gSugar: 28gVitamin A: 348IUVitamin C: 13mgCalcium: 94mgIron: 2mg
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