Lemon Raspberry Cake Lemon Raspberry Cake
Prep 15 minutes
Total 1 hour
Makes cake
US | Metric
Ingredients
  • 1 Cup sugar
  • 1 Cup yogurt (or sour cream)
  • ½ Cup canola or vegetable oil
  • 2 eggs
  • 2 tsps vanilla
  • 2 Cups flour
  • 2 tsps baking powder
  • ½ tsp salt
  • zest from ½ lemon
  • Juice from ½ lemon
  • 1 Cup Frozen raspberries
Lemon Raspberry Cake

When lemon 🍋 and raspberry met in this delicious cake, the ‘zest’ was history!


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Preheat the oven to 350℉ (325℉ for convection baking).


Combine all of the first ingredients using a mixer on medium high speed. Stir the flour, baking powder and salt in a bowl and add it to the wet mixture. Stir in the frozen raspberries (no need to defrost) and lemon juice and zest. Be careful not to over stir or your batter will turn pink. If you are using fresh raspberries, shake them in flour first so that they don’t sink to the bottom.

Pour batter into an oiled and floured bundt pan or loaf pan. Bake for 60 minutes. Add 10 minutes for a loaf pan.

Remove from heat and let cool.


{Optional}For the glaze:

¼ Cup icing sugar

Juice from the other half of the lemon


{if using glaze} Combine the icing sugar and juice from the other half of the lemon using a fork. Drizzle over the cake and let it harden. Enjoy.


Lemon Raspberry Cake Lemon Raspberry Cake
Lemon Raspberry Cake

When lemon 🍋 and raspberry met in this delicious cake, the ‘zest’ was history!


Prep 15 minutes
Total 1 hour
Makes cake
US | Metric
Ingredients
  • 1 Cup sugar
  • 1 Cup yogurt (or sour cream)
  • ½ Cup canola or vegetable oil
  • 2 eggs
  • 2 tsps vanilla
  • 2 Cups flour
  • 2 tsps baking powder
  • ½ tsp salt
  • zest from ½ lemon
  • Juice from ½ lemon
  • 1 Cup Frozen raspberries
favorite
print
like


Preheat the oven to 350℉ (325℉ for convection baking).


Combine all of the first ingredients using a mixer on medium high speed. Stir the flour, baking powder and salt in a bowl and add it to the wet mixture. Stir in the frozen raspberries (no need to defrost) and lemon juice and zest. Be careful not to over stir or your batter will turn pink. If you are using fresh raspberries, shake them in flour first so that they don’t sink to the bottom.

Pour batter into an oiled and floured bundt pan or loaf pan. Bake for 60 minutes. Add 10 minutes for a loaf pan.

Remove from heat and let cool.


{Optional}For the glaze:

¼ Cup icing sugar

Juice from the other half of the lemon


{if using glaze} Combine the icing sugar and juice from the other half of the lemon using a fork. Drizzle over the cake and let it harden. Enjoy.