Lemon Raspberry Cake


I love lemon cakes.  Bright and full of flavor, I recently made this loaf cake to take along with us on a road trip to New Orleans.  The latter of that deserves a different post.  For now, let’s talk cake.  As fall is finally here, I try to take an inventory to clean out and restock.  In my freezer, I had frozen raspberries calling to be used.

Reminiscent of raspberry lemonade, the citrus flavors lighten this denser cake.  This cake is perfect for breakfast, accompanied by a cup of coffee or tea, and Mumford and Sons playing in the background.  Add celebrity gossip to the mix and you get my routine during the baby’s morning nap time, which has now become my most favorite part of the day.  And, you know, cake always helps.

Lemon Raspberry Cake

barely adapted from Smitten Kitchen via Ina Garten


  • 1 and 1/2 cups + 1 tbsp all-purpose flour, divided
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 cup + 3 tbsp white granulated sugar
  • 3 extra-large eggs
  • 2 tsp grated lemon zest (from 2 small lemons)
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 cup vegetable oil
  • 1 and 1/2 cup raspberries (fresh or frozen, which should be thawed)
  • 1/3 fresh squeezed lemon juice


  1. Preheat the oven to 350°F.  Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.  Line the bottom with parchment paper.  Grease and flour the pan.
  2. Sift together 1 and 1/2 cups flour, baking powder, and salt into 1 bowl.
  3. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil.
  4. Slowly whisk the dry ingredients into the wet ingredients.
  5. Mix the raspberries with the flour to coat.  Add the raspberries to the batter and gently fold in so as to not bleed color everywhere.
  6. Bake in preheated oven for 55 minutes, or until a toothpick placed in the center of the loaf comes out clean.
  7. While the cake is baking, cook the lemon juice with the 3 tbsp sugar over medium heat until fully dissolved.  Set aside.
  8. Once the cake is done, remove from oven and leave in the pan to cool for 10 minutes.  Then, remove the cake from the pan and poke holes in the cake with a toothpick.  Pour the lemon syrup over the cake to absorb.  Let the cake fully cool.




Filed under baking, Cake, Desserts

5 responses to “Lemon Raspberry Cake

  1. Such a luscious looking cake! The two flavors together would be heavenly!

  2. I love lemon cake too! I’ve tried adding blueberry before but these raspberries look incredible!

  3. Ditto on the love for lemon cake. I wish I can have a slice of this right now!

  4. Lemon and raspberry sound like they’d make the moistest, freshest-tasting cake! OMNOM etc. 🙂

  5. Pingback: National Raspberry Cake Day- Fun Facts and Recipes! | Daily Holiday Blog

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