Moist and delicious with bursts of fruity flavor this Raspberry Lemon Loaf Cake is the perfect addition to your mornings. This lemon cake is made with all HEALTHY ingredients and moderate in calories. REFINED SUGAR-FREE, packed with FRESH raspberries, it’s perfect Summer dessert.
The last couple of days I feel such an enormous desire to bake something for my family. I’m craving something sweet, fruity and super light to accompany my afternoon coffee. Since I’m not the type of person who likes complicated desserts – layered cakes with glaze and stuff – I decided to make a simple fruit cake. But fruit idea puzzled me because I didn’t have a clear vision what fruit to use.
I had Sour Cherry Chia Jam Cornbread on my mind but then my friend called me and tell me to come over to her house. She had freshly picked raspberries from her garden for me.
I jumped out in my car and drove to her home. And when she handed me a box full of FRESH pink delicious raspberries, I couldn’t wait to come home and start baking this delightful, tangy and sweet Raspberry Lemon Loaf Cake.
While the cake was still in oven, pleasant aroma started to spread throughout the apartment that drove husband and me mad. I kept peeping in the oven, and the view on the cake was pure perfection. When the cake was done, we could hardly wait for it to cool properly. Actually, we didn’t. We sliced it while was still warm. And oh God how GOOD it was!
Mosis, fragrant and sooo sweet with a touch of tangy fruity freshness from raspberries.
Sooo good!
To make this Raspberry Lemon Loaf Cake, I used all HEALTHY wholesome ingredients – whole grain flour loaded with fibers and many nutrients, healthy coconut oil and all natural sweetener maple syrup.
Both lemon zest and freshly squeezed lemon juice gave this cake incredible aroma.
Of course, the main star of this cake are FRESH raspberries – loaded with nutrients and delightful taste. Not only that raspberries gave the cake very attractive look, but also they gave the tangy flavor that nicely balanced the sweetness of the cake.
This Raspberry Lemon Loaf Cake is really easy to make, and it’s moderate in calories containing only healthy fats and lots of fibers.
This cake is absolute summertime favorite in my house. I hope it will be in yours too.
Enjoy!
Raspberry Lemon Cake
Low-calorie wholegrain Raspberry Lemon Cake made with all HEALTHY ingredients. It's fragrant and sweet with a touch of tangy fruity freshness.
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest about 1 lemon
- 1/4 cup coconut oil melted and cooled
- 2 large egg
- 2 teaspoon vanilla extract
- ½ cup maple syrup
- 4 tablespoon lemon juice about 1 lemon
- 1/2 cup Greek yogurt
- 1 cup fresh raspberries
Instructions
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Preheat the oven to 360F. Coat 9x5’’ loaf pan with coconut oil or nonstick cooking spray.
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In a medium bowl, whisk together dry ingredients, flour, baking powder, baking soda, salt, and lemon zest.
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In a separate bowl, whisk eggs. Add coconut oil, vanilla extract, syrup, and lemon juice.
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Add dry ingredients in the mixture and stir well. Add Greek yogurt and continue stirring just until incorporated.
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Pour mixture in baking pan. Place raspberries on top, gently pressing them in the mixture, but not too much.
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Bake for 50 minutes (until a toothpick can be inserted and removed clean).
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Remove from the oven and allow the cake to cool completely before serving.
Recipe Notes
As a measure I used UScup (240ml).
These are my picks for this recipe:
Xoxo, Natalie
Looks so delicious! Pinning to try it!
Thank you Mira ;)
I love how wonderfully that all worked out! You had a craving for cake, your husband had a craving, and then your amazing friend had some fresh berries ready to go. Is there really anything better than fresh-picked fruit? :) Natalie, this raspberry lemon cake looks simply amazing. So delicious and moist. It’s so wonderful that you managed to make something so pretty also so healthy! <–Perfect combo, in my opinion. :) Have a wonderful weekend! Pinning, of course. :)
Hehe yes, everything turned out quite great. My husband is still talking about that cake.. and it passed what, a week now since I baked it. Could be his next favorite dessert ;) Thank you, Demeter, for lovely comment and share ;)
Looks absolutely delightful! I will definitely be attempting this in the near future!
Thank you, Aliza :) Let me know what you think once you try it ;)
This cake looks super yummy and amazing! Do you think I could sub GF flour?
Thank you, Bethany :) I don’t see why not. I guess you’ll have to add some extra liquid or oil in a mixture. Honestly, I’m not an expert. I only used almond flour few times. If you make this cake gluten free, let me know how it turned out ;)
This raspberry lemon cake looks so pretty and absolutely delicious! Sharing and pinning! :)
Thank you, Marsha :)
Raspberries and lemon is such a great combination!
I couldn’t agree more ;) Thanks for stopping by ladies :)
I am definitely trying this one!! Looks absolutely delicious!!!
Thank you, Anastasia :)
A little confused. You say add half the dry ingredients, but you never say when to add the rest of the dry ingredients. Am I crazy?
Ups, my bad :) I’m gonna correct it asap. Thank you for letting me know :*
one of my all time favorite cake recipes. Thanks for sharing. Simon
Thanks Simon :) Glad you like it!
Looks yummy and would be perfect with coffee! I love the refreshing combo of lemon and raspberry too!