Raspberry Lemon Cake Recipe

Introduction

This is The Ultimate Raspberry Lemon Cake, a perfect blend of tart and sweet that’s surprisingly easy to make. With just 20 minutes of prep, you can create a stunning, moist dessert bursting with fresh flavor. For another simple lemon treat, try this No-Churn Lemon Cheesecake Ice Cream Recipe. This cake is ideal for any celebration or a delightful afternoon treat.

Ingredients

This Raspberry Lemon cake with Only 20 minutes of prep comes together with bright, tangy lemon and sweet, juicy raspberries for a perfectly balanced and moist dessert.

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup milk
• 1/4 cup fresh lemon juice
• 2 tablespoons lemon zest
• 2 cups fresh raspberries (divided, 1/3 coated in flour)

Timing

Prep Time	20 minutes
Cook Time	30 minutes
Total Time	50 minutes

Context: This Raspberry Lemon cake with Only 20 minutes of prep is about 30% faster than similar layer cake recipes, getting you from bowl to oven in record time.

Step-by-Step Instructions

Step 1 — Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to ensure your Raspberry Lemon cake releases cleanly after baking.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. This even distribution prevents dense spots in your quick cake.

Step 3 — Cream Butter and Sugar

In a large mixing bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar for 2-3 minutes until light and fluffy. This step incorporates air for a tender crumb.

Step 4 — Add Wet Ingredients

Beat in 2 large eggs, one at a time, followed by ½ cup of milk and the zest and juice of one large lemon. Mix just until combined; overmixing can lead to a tough cake.

Step 5 — Fold in Dry Mix and Raspberries

Gently fold the dry ingredients into the wet batter using a spatula until no flour streaks remain. Then, carefully fold in 1 cup of fresh raspberries, keeping most whole to create juicy pockets.

Step 6 — Bake to Perfection

Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7 — Cool and Glaze

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. For a simple glaze, whisk together 1 cup of powdered sugar and 2-3 tablespoons of fresh lemon juice, then drizzle over the cooled cake.

Nutritional Information

Calories	320 kcal
Protein	4g
Carbohydrates	48g
Fat	13g
Fiber	1g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size for this Raspberry Lemon cake with Only 20 minutes of prep. Values can vary with specific brands and measurements.

Healthier Alternatives for Your Raspberry Lemon Cake

This quick-prep raspberry lemon cake is wonderfully adaptable. Here are simple swaps to tailor it to different dietary needs without sacrificing its bright, fruity flavor.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or vanilla protein powder for a nuttier, more satiating cake. The lemon flavor pairs beautifully with almond.
• Lower-Carb Sweetener — Swap granulated sugar for a monk fruit or erythritol blend to reduce carbs and glycemic impact while keeping the cake’s sweetness.
• Dairy-Free Moisture — Use coconut oil or a neutral vegetable oil instead of butter, and a plant-based milk like almond or oat milk for a completely dairy-free raspberry lemon cake.
• Gluten-Free Base — Use a 1:1 gluten-free flour blend to make this a celiac-friendly treat. Ensure your baking powder is certified gluten-free.
• Low-Sodium Option — Choose a sodium-free baking powder alternative or reduce the amount by half if you’re monitoring salt intake, as the lemony zest provides plenty of flavor.
• Whole Grain Boost — Substitute half the white flour with whole wheat pastry flour for added fiber and a slightly heartier, yet still tender, crumb.
• Reduced-Sugar Berry Jam — Opt for a sugar-free or all-fruit raspberry jam or preserves to swirl into the batter, cutting added sugars while maximizing berry taste.
• Egg Alternative — For an egg-free version, a flax egg (1 tbsp ground flax + 2.5 tbsp water per egg) works well to bind the batter in this moist raspberry lemon cake.

Serving Suggestions

• Pair this easy Raspberry Lemon cake with Only 20 minutes of prep with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream for a classic, crowd-pleasing dessert.
• For a beautiful brunch or afternoon tea, serve individual slices alongside a pot of Earl Grey tea or a glass of sparkling lemonade to complement the citrus notes.
• Elevate a simple weeknight treat by garnishing each plate with a few fresh raspberries, a twist of lemon zest, and a light dusting of powdered sugar just before serving.
• Transform it into a festive celebration cake by layering the baked cake with lemon curd and fresh raspberries, then frosting it with a simple lemon cream cheese frosting.
• For a summer picnic, bake the batter in a sheet pan, cut into squares, and pack them for a portable, no-fuss sweet that travels well.
• Create an elegant dessert platter by serving the cake with a side of mixed berry compote and a drizzle of white chocolate sauce for guests to add as they like.

The bright, tangy flavor of this quick raspberry lemon cake makes it versatile for everything from casual family dinners to special gatherings, proving that minimal effort can yield maximum deliciousness.

Common Mistakes to Avoid

• Mistake: Using cold ingredients, which prevents proper emulsification and leads to a dense crumb. Fix: Ensure all dairy and eggs are at true room temperature for a light, fluffy texture.
• Mistake: Overmixing the batter after adding flour, which develops gluten and makes the cake tough. Fix: Mix just until the last streaks of flour disappear; a few lumps are okay.
• Mistake: Adding frozen raspberries directly, which bleed color and make the batter soggy. Fix: Toss frozen berries in a tablespoon of flour from the recipe before folding them in.
• Mistake: Skimping on lemon zest, resulting in a weak citrus flavor. Fix: Use a microplane to zest the lemon finely, capturing the potent oils just beneath the peel.
• Mistake: Incorrectly measuring flour by scooping from the bag, which packs in too much. Fix: Use the spoon-and-level method for accurate, lighter cups of flour.
• Mistake: Opening the oven door too early, causing the cake to fall from a sudden temperature drop. Fix: Wait until at least the minimum bake time has passed before checking for doneness.
• Mistake: Testing doneness only with a toothpick, which can come out wet from hitting a juicy berry. Fix: Also check that the edges are pulling away from the pan and the top springs back when lightly touched.
• Mistake: Frosting or glazing the cake while it’s still warm, which causes it to melt and soak in. Fix: Let the Raspberry Lemon cake with Only 20 minutes of prep cool completely on a wire rack first.
• Mistake: Using a dull knife to cut slices, which crushes the tender crumb and smears berries. Fix: Use a sharp serrated knife and a gentle sawing motion for clean, beautiful pieces.

Storing Tips

• Fridge: Store the cooled Raspberry Lemon cake in an airtight container or tightly wrapped in plastic for up to 4 days.
• Freezer: For longer storage, wrap individual slices or the whole cake in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: For a warm, fresh-from-the-oven taste, reheat a slice in the microwave for 15-20 seconds or in a preheated 300°F (150°C) oven for about 10 minutes until warmed through.

Always ensure the cake has cooled completely before storing to prevent condensation. For food safety, do not leave the Raspberry Lemon cake at room temperature for more than 2 hours.

Conclusion

This Raspberry Lemon Cake is the perfect blend of sweet and tart, proving that a stunning dessert doesn’t require hours of prep. If you loved this easy cake, try our Pink Vanilla Cake Squares Recipe or Triple Chocolate Cake Recipe next. Give this recipe a try, rate it, and share your results in the comments!

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FAQs

Can I use frozen raspberries for this Raspberry Lemon cake with Only 20 minutes of prep?

Yes, you can use frozen raspberries. Do not thaw them before folding into the batter, as this prevents excess moisture from turning the cake soggy. This helps maintain the perfect texture for your quick Raspberry Lemon cake.

What can I use if I don’t have fresh lemons for the lemon flavor?

You can substitute bottled lemon juice, but fresh is best for bright flavor. Use an equal amount of juice and consider adding a little extra lemon zest from a bottle for that essential citrus punch in your Raspberry Lemon cake.

How should I store this cake to keep it fresh?

Store the cooled cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days. This Raspberry Lemon cake with Only 20 minutes of prep stays wonderfully moist.