If you’re looking for a light and refreshing treat, this lemon raspberry yogurt cake is just what you need! It’s tangy, fluffy, and the raspberries add a pop of color that makes it a showstopper.

Solves dry crumb issues with moisture, prevents bland taste by bright lemon and berry accents, and avoids dense centers through measured leavening and bake times.

Sometimes, I struggle with cakes that turn out too dense or dry. This recipe solves that by using Greek yogurt, which keeps the cake moist without needing a ton of butter. And you won’t need a mixer, so it’s super easy to whip up!

This cake is not just about convenience, though. It comes together in about an hour, including prep time. By aerating the flour just right and using yogurt, you’ll avoid that heavy, doughy texture that’s all too common in baked goods. Plus, the fresh raspberries stay whole and beautiful during baking!

If you enjoy baking with different fruits, you’ll love this recipe. If you want to try a delicious twist, check out my blueberry lemon ricotta cake for another fruity option!

Why You Will Love This Recipe

Light and Fluffy Texture: The Greek yogurt keeps this cake moist while ensuring it’s still light and airy, so every bite feels refreshing and satisfying.
Bright Flavor: The tangy lemon and sweet raspberries create a deliciously refreshing flavor that’s perfect for warm weather, making it a delightful treat for any occasion.
Quick and Easy Prep: You can whip this cake up quickly without the hassle of a mixer, leaving you more time to relax or enjoy with friends.
Convenient Storage: This cake stays fresh at room temperature for a couple of days, and you can refrigerate or freeze it to enjoy later, making it a great make-ahead dessert.

Delicious Raspberry Lemon Cake Recipe

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Author: Charlene
Prep Time: 20 minutes
Cool Time: 0
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 10 servings 1x
Category: dessert
Method: baking
Cuisine: American
Diet: Gluten Free

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Description

A delicious gluten-free raspberry lemon cake, perfect for any occasion.

Instructions

Mix Wet Ingredients: Start by whisking together the Greek yogurt, eggs, lemon juice, and lemon zest in a large bowl. The mixture will become creamy and fragrant with lemon. Ensure you do not overmix to avoid a denser cake.
Sift & Combine Dry Ingredients: In another bowl, sift the flour, baking powder, and salt together until light and fluffy. This aeration is crucial for proper rising of the cake.
Blend Dry & Wet Mix: Gently fold the dry ingredients into the wet mixture until just combined. It is okay to have some lumps; avoid vigorous stirring to retain air in your batter.
Add Raspberries: Carefully toss the flour-coated raspberries into the batter, making sure they are evenly distributed without breaking apart.
Pour & Bake: Pour the batter into a greased springform pan, spreading it out evenly. Bake in a preheated oven until golden brown and a toothpick inserted into the center comes out clean (approximately 45 minutes). If you notice it browning too quickly, loosely cover the cake with foil.
Cool & Serve: Allow the cake to cool in the pan for a short time before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

Storage Tips: Store at room temperature for the first 48 hours, then refrigerate in an airtight container for up to 5 days, or freeze for up to 2 months.
Expert Tips: Use fresh or frozen raspberries for the best flavor. When using frozen raspberries, allow them to thaw completely and drain excess moisture to avoid a soggy batter. Properly measure and aerate the flour before using to prevent density in the cake. To help the raspberries stay suspended in the batter, coat them lightly in flour prior to folding.
Reheating Instructions: If stored in the refrigerator, bring to room temperature before serving or gently reheat individual slices in the microwave for 10-15 seconds.
Serving Suggestions: Serve with a scoop of vanilla ice cream or a dollop of whipped cream on the side. Top with a sprinkle of fresh berries for added presentation.
Recipe Variations: You may substitute blueberries or strawberries for a different flavor, or add lemon juice for an extra tangy kick. For a nutty flavor profile, consider using almond flour.
Ingredient Notes: When selecting flour, ensure it is labeled gluten-free if necessary. For healthier alternatives, Greek yogurt can be substituted with plain Kefir, sour cream, regular yogurt, or buttermilk.

Nutrition

Serving Size: 1 slice
Calories: 322
Sugar: 28g
Sodium: 179mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 4g
Protein: 6g
Cholesterol: 58mg

Recipe Tips

If using frozen raspberries, let them thaw completely and drain excess moisture to avoid a soggy batter.
For lighter texture, make sure to sift the flour before measuring to introduce air and prevent clumping.
When baking, placing a baking sheet under the cake pan can catch any drips or overflow, keeping your oven clean.
If your cake seems dense, a simple adjustment is to add an additional egg to help it rise and stay fluffy.
For even baking, rotating the cake halfway through can help avoid uneven cooking, especially in older ovens.

Serving Suggestions

This lemon raspberry yogurt cake pairs well with vanilla ice cream and whipped cream for added richness. A sprinkle of fresh berries on top enhances its visual appeal and flavor.

You can use this cake in a variety of desserts, including layered cakes or as a base for trifle. It also serves as a refreshing addition to picnic spreads and summer gatherings.

Finish it off with a drizzle of lemon glaze for extra zest. A light dusting of powdered sugar can add a simple touch before serving.

Recipe variations

You can use almond flour instead of all-purpose flour for a nutty, gluten-free option.
Add 2 tablespoons of lemon juice for an extra tangy kick and depth of flavor.
Either substitute blueberries or strawberries for a different fruit flavor profile.
You can double the recipe to serve 16 people by using 4 cups of flour and 2 cups of sugar.

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How to Store?

To keep your lemon raspberry yogurt cake fresh, follow these storage tips:

Room Temperature: Store the cake in an airtight container at room temperature for the first 48 hours after baking.

Refrigeration: After 48 hours, move the cake to the refrigerator in an airtight container for up to 5 days.

Freezing: Wrap the cake tightly in plastic wrap or aluminum foil and place it in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

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