A light, fruity, and refreshing cake with a soft crumb, bright lemon aroma, and juicy raspberry bursts.

Why You’ll Love This Recipe

This lemon and raspberry cake comes together quickly with simple pantry ingredients. The combination of zesty lemon and tart raspberries creates a perfectly balanced flavor. It bakes into a tender, moist cake that’s ideal for tea time, gatherings, or a light dessert. You can enjoy it plain or elevate it with a simple lemon glaze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:
2 eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 cup milk
Zest of 1 lemon
3 tablespoons lemon juice
2 cups all-purpose flour
1 packet baking powder (about 2 teaspoons)
1 packet vanilla extract (about 2 teaspoons)

For the raspberries:
1 1/2 cups fresh or frozen raspberries
1 tablespoon flour

For the optional lemon glaze:
1 cup powdered sugar
2–3 tablespoons lemon juice

Directions

1. In a mixing bowl, beat the eggs and granulated sugar for 3–4 minutes until pale and fluffy.
2. Add the vegetable oil, milk, lemon zest, and lemon juice. Mix until combined.
3. Sift in the flour, baking powder, and vanilla extract. Gently fold with a spatula until the batter is smooth.
4. In a separate bowl, toss the raspberries with 1 tablespoon of flour to prevent them from sinking.
5. Grease a baking pan and pour in half of the cake batter.
6. Sprinkle half of the raspberries over the batter.
7. Add the remaining batter and top with the remaining raspberries.
8. Bake at 350°F for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
9. For the optional glaze, mix powdered sugar with lemon juice until smooth, then drizzle over the warm cake.

Servings and timing

This recipe makes about 8 servings.
Prep time: approximately 10 minutes
Baking time: 35–40 minutes
Total time: around 50 minutes

Variations

• Use blueberries instead of raspberries for a different flavor profile.
• Add a handful of white chocolate chips for extra sweetness.
• Swap lemon zest with orange zest for a citrus twist.
• Add a pinch of cinnamon for a warm aromatic note.
• Make it dairy-free by using plant-based milk and dairy-free glaze.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm individual slices in the microwave for about 10–15 seconds.
The cake also freezes well; wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.

FAQs

How can I keep the raspberries from sinking?

Tossing them in a little flour helps them stay evenly distributed in the batter.

Can I use frozen raspberries?

Yes, frozen raspberries work well. Do not thaw them before adding.

Can I omit the glaze?

Yes, the cake is delicious without it, but the glaze adds extra lemony sweetness.

What size pan should I use?

A standard 8-inch or 9-inch pan works well.

Can I substitute the lemon juice?

You can replace it with orange juice for a different citrus flavor, but it will change the taste slightly.

Can I use whole wheat flour?

Using whole wheat flour will make the cake denser. If desired, use half whole wheat and half all-purpose flour.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free baking flour blend.

Should I refrigerate the cake?

It can be kept at room temperature for 2 days, but longer storage requires refrigeration.

Can I add frosting instead of glaze?

Yes, a light cream cheese frosting pairs beautifully with lemon.

What can I serve this cake with?

It pairs well with tea, coffee, or a dollop of whipped cream.

Conclusion

This lemon and raspberry cake is a wonderfully fresh, simple, and flavorful dessert that comes together in under an hour. With its bright citrus notes and juicy berries, it’s an easy recipe that feels special enough for any occasion. Enjoy it warm, glazed, or simply as it is.

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