Raspberry Lemon Cake

Fragrant and sweet with a touch of tangy fruity freshness makes this Raspberry Lemon Cake irresistible summer dessert. The cake is made with all HEALTHY ingredients and moderate in calories, so you can enjoy worry-free in few extra bites of this delicious cake.

Last few days I feel enormous desire to bake something. I have a desire to bake the cake, to be more precisely. Even my husband started to nag. He also wanted some baked dessert, a dessert that isn’t an ice cream. Since I’m not the type who likes to make complicated cakes – with five layers, cream, glaze and stuff, I had in my mind a simple fruitcake. But fruit idea puzzled me, because I didn’t have a clear vision what fruit to use.

And while I was struggling with what fruit to choose, I received a phone call from my dear friend Marina inviting me to come to her house. She had for me freshly picked raspberries from her garden. I jumped out of my apartment straight to her without question asked. And when she handed me a box full of raspberries, I couldn’t wait to come home and start baking.

That evening, I took all ingredients on the kitchen counter and mixed up this beautiful Raspberry Lemon Cake. 

Fragrant and sweet with a touch of tangy fruity freshness makes this Raspberry Lemon Cake irresistible summer dessert. The cake is prepared with all healthy ingredients and moderate in calories, so you can enjoy worry-free in few extra bites of this delicious cake. CLICK to read more, or PIN for later!

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 πŸ˜€ Guilty!

And when we tried this perfection we both rolled our eyes and fell into a complete trance. The cake was soft, sweet and fragrant with a touch of lovely citrus taste. Tangy raspberries on top of the cake gave every bite a bit of freshness. What else could we do but eat half a pan. πŸ˜‰

Fragrant and sweet with a touch of tangy fruity freshness makes this Raspberry Lemon Cake irresistible summer dessert. The cake is prepared with all healthy ingredients and moderate in calories, so you can enjoy worry-free in few extra bites of this delicious cake. CLICK to read more, or PIN for later!

To make this cake, I used all HEALTHY ingredients – whole-wheat flour, honey, and coconut oil. Lemon zest, freshly squizzed lemon juice and vanilla gave the cake lovely fragrant and warm aroma. Of course, the main star of this cake are raspberries. Not only that raspberries gave the cake very attractive look, but also they gave the tangy flavor that nicely balanced the sweet dough taste.

Fragrant and sweet with a touch of tangy fruity freshness makes this Raspberry Lemon Cake irresistible summer dessert. The cake is prepared with all healthy ingredients and moderate in calories, so you can enjoy worry-free in few extra bites of this delicious cake. CLICK to read more, or PIN for later!

This cake is really easy to make, and it’s moderate in calories containing only healthy fats and lots of fibers. Isn’t that just amazing? Raspberry Lemon Cake is an absolute summertime favorite in my house. I hope it will be in yours too πŸ˜‰

Fragrant and sweet with a touch of tangy fruity freshness makes this Raspberry Lemon Cake irresistible summer dessert. The cake is prepared with all healthy ingredients and moderate in calories, so you can enjoy worry-free in few extra bites of this delicious cake. CLICK to read more, or PIN for later!
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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. 

Course Dessert
Cuisine International
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 45 minutes
Servings 12 slices
Author Natalie

Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • Β½ teaspoon baking soda
  • Β½ teaspoon salt
  • 1 Β½ tablespoon lemon zest about 1 very large
  • 3 tablespoon coconut oil melted and cooled slightly
  • 2 large egg
  • 2 teaspoon vanilla extract
  • Β½ cup honey or syrup
  • 4 tablespoon lemon juice about 1 very large
  • 5-6 tablespoon plant based milk or cow's low-fat
  • 2 cups fresh raspberries

Instructions

  1. Preheat the oven to 356F. Coat 9x5’’ loaf pan with coconut oil or nonstick cooking spray.
  2. In a medium bowl, whisk together dry ingredients, flour, baking powder, baking soda, salt, and lemon zest.
  3. In a separate bowl, whisk eggs. Add coconut oil, vanilla extract, honey or syrup, and lemon juice.
  4. Add half of dry ingredients in the mixture and stir well. Add milk and continue stirring just until incorporated.
  5. Pour mixture in baking pan. Place raspberries on top, gently pressing them in the mixture, but not too much.
  6. Bake for 30-35 minutes (until a toothpick can be inserted and removed clean).
  7. Remove from the oven and allow the cake to cool completely before serving.
  8. Slice and enjoy!
  9. Keep in container on cool place up to 3 days.

Xoxo, 

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 Low-calorie wholegrain Raspberry Lemon Cake made with all HEALTHY ingredients. It's fragrant and sweet with a touch of tangy fruity freshness. #healthy #easy #lowcalorie #lowfat #skinny #cake #summer

 

18 Comments

  1. Looks so delicious! Pinning to try it!

  2. 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? πŸ™‚ 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. πŸ™‚ Have a wonderful weekend! Pinning, of course. πŸ™‚

    • 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 πŸ˜‰ Thank you, Demeter, for lovely comment and share πŸ˜‰

  3. Looks absolutely delightful! I will definitely be attempting this in the near future!

  4. This cake looks super yummy and amazing! Do you think I could sub GF flour?

    • Thank you, Bethany πŸ™‚ 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 πŸ˜‰

  5. This raspberry lemon cake looks so pretty and absolutely delicious! Sharing and pinning! πŸ™‚

  6. Raspberries and lemon is such a great combination!

  7. I am definitely trying this one!! Looks absolutely delicious!!!

  8. 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?

  9. one of my all time favorite cake recipes. Thanks for sharing. Simon

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