Lemon Raspberry Cake

I whipped up this raspberry lemon cake for the first time when my sister stopped by out of the blue one Sunday morning. I was rushing around trying to make something special with whatever was in my kitchen. I noticed some raspberries that wouldn't last another day and a couple lemons sitting in my fruit bowl, so I took a shot at this basic cake. The kitchen filled with the most amazing citrusy smell as it baked. My sister couldn't believe how good it was after just one bite and immediately wanted to know how to make it. That's what makes this cake so great – it looks and tastes fantastic without much work, so it works for both surprise visitors and planned parties.

My friend Jane down the street always says she's terrible at baking, but she's made this cake successfully three times for her book club meetings. If that doesn't show you how foolproof it is, nothing will.

Smart Ingredient Guidance

• Raspberries - Go for bright, plump ones that aren't sitting in juice at the bottom of their container, as that means they're breaking down. Don't worry if fresh aren't available - frozen berries work great in winter months.
• Lemons - Pick ones that feel heavy with thin, bright yellow peels. They'll give you more juice and zest. Give them a firm roll on your counter before zesting to get more flavorful oils out.
• Greek Yogurt - Stick with plain, low-fat for this cake. Its tanginess cuts through the sweetness while keeping everything moist. I've tried both fat-free and 2% versions, and I slightly prefer the extra richness from the 2%.
• Butter - Don't skimp here - quality butter makes a difference. I actually like using salted butter in this cake because it boosts all the other flavors, though unsalted works fine too.
• Flour - Just use regular all-purpose flour for a nice soft texture. You can try cake flour for an even lighter result, but honestly, I don't notice enough difference to keep both types in my pantry.
• Vanilla Extract - Real vanilla really stands out in simple cakes like this. If you've been saving the good stuff, now's the time to use it.

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Easy Instructions

Get Everything Ready

First things first, prepare your pan the right way. I find a 9-inch springform pan works best since you can remove the cake so easily. Put parchment on the bottom (just trace the pan base for the perfect size), then grease both the paper and sides. Don't skip this step or you might end up with a cake stuck to the pan.

Mix Everything Together

In a big bowl, beat the sugar, melted butter, and eggs until everything looks lighter and fluffier. You'll need about 1-2 minutes of good whisking to get air into the mix for a better rise. Then carefully add your Greek yogurt and vanilla, mixing just until they're combined. Don't overdo it here or your cake might turn out tough.

Add Your Dry Ingredients

Make sure to measure your flour correctly by fluffing it first, then spooning it into your measuring cup and leveling it off. Mix it with the baking powder in another bowl. Slowly add this dry mix to your wet ingredients, folding gently until you can't see any dry flour anymore. A few small lumps are actually good for the texture!

Handle Your Berries Carefully

Take about a third of your raspberries and lightly coat them with flour before carefully folding them into your batter. The flour helps keep them from all sinking to the bottom during baking. Mix in your lemon zest now too, making sure it's evenly spread throughout.

Create A Beautiful Top

Pour your batter into the pan you prepared, then carefully place another third of your fresh raspberries on top along with some extra lemon zest. This makes the cake look gorgeous while adding more flavor as it bakes.

Watch While It Bakes

Put your cake in a 350°F oven that's already hot and try not to keep opening the door to check on it. Let it bake for 45-50 minutes, until you can stick a toothpick in the middle and it comes out clean or with just a few moist crumbs. The top should look golden brown and spring back a bit when you gently touch it.

Let It Rest

Let the cake sit in the pan for about 30 minutes before you take off the springform ring. This waiting period helps the cake set up properly. Once it's totally cool, sprinkle some powdered sugar on top and add your remaining fresh raspberries right before you serve it.

Once I accidentally dropped an extra spoonful of lemon zest into my batter while chatting on the phone, and it turned out so tasty that I've made it that way ever since. Sometimes the best recipe tweaks happen completely by accident!

Ways To Serve It

Make this simple cake look fancy by serving slices with some lightly whipped cream and a small dish of warm raspberry sauce. To make the sauce, just heat some extra raspberries with a spoonful of sugar until they break down. People will think you spent ages in the kitchen when you present it this way.

For an amazing brunch centerpiece, put the whole cake on a stand and surround it with mixed fresh berries and mint leaves. Add a bowl of Greek yogurt on the side for anyone who wants something creamy with their slice. I did this for my mom's birthday gathering, and she thought I had bought it from a fancy bakery.

On warm summer nights, try serving warm slices with good vanilla ice cream and some toasted sliced almonds scattered on top. The mix of warm tangy cake with cold creamy ice cream is just perfect for summer. My kids always ask for this combo after we've had a cookout.

Try These Twists

Mix Up Your Berries

Try using half raspberries and half blueberries or blackberries for something different. The colors look beautiful together, and each berry brings its own special flavor to the cake.

Change Your Citrus

Instead of lemon, try using orange or lime zest for a different flavor. Orange goes really well with raspberries and adds a sweeter, mellower citrus taste that's great during winter.

Add Some Nuts

Mix in ½ teaspoon of almond extract with the vanilla and sprinkle some sliced almonds on top before baking. The nutty flavor works so well with the berries and gives the top a nice crunch.

How To Store It

On Your Counter

This cake stays fresh for up to two days at room temperature if you cover it loosely with a cake dome or bowl that doesn't touch the top. The moisture from the berries and yogurt helps keep it from drying out.

When you need to keep leftovers in the fridge, put slices in an airtight container with parchment paper between them so they don't stick together. Let cold slices come to room temperature before eating for the best taste and texture.

You can also make this cake a day before you need it. Just wait to add the powdered sugar and fresh berry topping until right before serving so it looks its best.

In Your Freezer

You can freeze individual slices for up to two months. Wrap each piece tightly in plastic wrap and put them in a freezer bag. Thaw in the fridge overnight, then let them come to room temperature before serving. I often make two cakes at once so I can freeze half for when I need a quick dessert.

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Pro Tricks

No Yogurt? No Problem

If you don't have Greek yogurt, you can use the same amount of sour cream instead. Even buttermilk will work if you're in a pinch, though your batter will be a bit runnier.

Keep Berries From Sinking

Besides coating berries with flour, don't mix your batter too much. Thicker batter helps keep the fruit from all dropping to the bottom.

Protect The Edges

If you notice the edges getting too brown but the middle isn't done yet, just loosely cover the top with aluminum foil for the rest of the baking time.

One summer when my oven broke during a hot spell, I tried making this cake in a cast-iron skillet on my grill. The slightly smoky flavor and extra-crispy edges were so good that I sometimes make it this way on purpose now, even though my oven works fine! Cooking is all about trying new things and enjoying the process – and this forgiving cake shows that something can be super delicious without being complicated.

Frequently Asked Questions

→ Can frozen raspberries be swapped for fresh ones?

Absolutely! Using frozen raspberries is a great option. They hold their shape better in the batter, making sure you get big berry pieces in the cake. No need to thaw beforehand.

→ What's the best way to measure flour?

To get the perfect amount, stir or fluff up your flour first. Then gently scoop it with a spoon into your measuring cup, leveling off the top with a knife. This avoids packing it down, which can make the cake dense.

→ Can this recipe be made gluten-free?

Yes, it works wonderfully with gluten-free flour blends like Bob's Red Mill 1-to-1 or King Arthur's measure-for-measure. If the mix feels too thick, stir in an extra 1/4 cup of yogurt to thin it out.

→ Is there an alternative to Greek yogurt?

Absolutely, you can swap it with regular plain yogurt, kefir, sour cream, or even buttermilk. Kefir and Greek yogurt are great for keeping the cake fluffy and adding a mild tang that goes perfectly with the fruit.

→ How should leftover cake be kept?

Keep it covered at room temperature for up to 2 days, or in the fridge for up to 5 days. You can also wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Let frozen slices thaw at room temperature.