If you’re looking for a light, moist, and flavorful dessert, this Raspberry Lemon Cake with Greek Yogurt and Vanilla is the perfect choice. The combination of fresh lemon zest, juicy raspberries, creamy Greek yogurt, and warm vanilla creates a cake that is both refreshing and indulgent. Whether you’re serving it for brunch, afternoon tea, or a special family gathering, this cake is sure to impress.
With just 20 minutes of preparation and about 45 minutes of baking time, it’s an easy recipe that delivers bakery-quality results right from your kitchen.
Why You’ll Love This Cake
Moist and tender crumb thanks to Greek yogurt
Bright lemon flavor balanced by sweet raspberries
Easy to make with simple ingredients
Perfect for spring and summer gatherings
Delicious served plain or with a light glaze
Ingredients
For the Cake
2 cups (250g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (200g) granulated sugar
2 large eggs
1 cup (240g) plain Greek yogurt
½ cup (120ml) vegetable oil
2 teaspoons pure vanilla extract
Zest of 2 lemons
¼ cup (60ml) fresh lemon juice
1½ cups (200g) fresh raspberries
1 tablespoon flour (for coating raspberries)
Optional Lemon Glaze
1 cup (120g) powdered sugar
2–3 tablespoons fresh lemon juice
Equipment Needed
9-inch round cake pan
Mixing bowls
Whisk
Rubber spatula
Measuring cups and spoons
Cooling rack
Instructions
Step 1: Prepare the 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 for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
Set aside.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk together:
Sugar
Eggs
Greek yogurt
Vegetable oil
Vanilla extract
Lemon zest
Lemon juice
Mix until smooth and fully combined.
Step 4: Make the Batter
Gradually add the dry ingredients to the wet ingredients.
Stir gently until just combined. Avoid overmixing, as this can make the cake dense.
Step 5: Prepare the Raspberries
Toss the raspberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake during baking.
Carefully fold the raspberries into the batter.
Step 6: Bake
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7: Cool
Allow the cake to cool in the pan for about 15 minutes.
Transfer to a wire rack and let it cool completely before adding the glaze.
Make the Lemon Glaze
In a small bowl, whisk together powdered sugar and lemon juice until smooth.
Drizzle over the cooled cake and allow it to set for a few minutes before serving.
Serving Suggestions
This cake is delicious on its own, but you can make it even more special by serving it with:
Fresh raspberries
Whipped cream
Vanilla ice cream
A dusting of powdered sugar
Lemon slices for decoration
Tips for Success
Use Room-Temperature Ingredients
Allow eggs and yogurt to come to room temperature before mixing. This helps create a smoother batter and more even texture.
Don’t Overmix
Mix only until the ingredients are combined. Overmixing develops gluten and can make the cake tough.
Coat the Berries
A light coating of flour helps distribute the raspberries evenly throughout the cake.
Fresh or Frozen Raspberries
Fresh raspberries work best, but frozen raspberries can also be used. Do not thaw them before adding to the batter.
Storage Instructions
At Room Temperature
Store the cake in an airtight container for up to 2 days.
In the Refrigerator
Keep refrigerated for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
Freezing
Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.
Thaw overnight in the refrigerator before serving.
Recipe Variations
Blueberry Lemon Cake
Replace raspberries with fresh blueberries for another fruity variation.
Mixed Berry Cake
Use a combination of raspberries, blueberries, and blackberries.
Extra Lemon Flavor
Add an additional tablespoon of lemon zest or a few drops of lemon extract.
Almond Twist
Replace the vanilla extract with almond extract for a unique flavor profile.
Frequently Asked Questions
Can I Use Regular Yogurt Instead of Greek Yogurt?
Yes, but Greek yogurt provides a richer texture and helps keep the cake moist.
Can I Make This Cake Ahead of Time?
Absolutely. In fact, the flavors often become even better the next day.
Why Did My Raspberries Sink?
This usually happens when berries are not coated with flour or the batter is too thin.
Final Thoughts
This Raspberry Lemon Cake with Greek Yogurt and Vanilla combines bright citrus flavors with sweet berries in a perfectly moist cake. It’s simple enough for everyday baking yet elegant enough for special occasions. Once you try it, this refreshing dessert is likely to become one of your favorite homemade cake recipes. Enjoy every delicious bite! 🍋🍰✨
Raspberry Lemon Cake with Greek Yogurt and Vanilla
