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    Home » Recipes » Desserts

    Raspberry Lemon Cake

    Published: Jun 29, 2016 · Updated: Jun 19, 2020 by Natalie · 54 Comments

    This beautiful, moist, and delicious Raspberry Lemon Cake is the perfect addition to your afternoon coffee. It's loaded with lemon flavor and fresh raspberries, so easy to make with few pantry ingredients — delicious and guilt-free, made without refined sugars. 

    Raspberry Lemon Cake with fresh raspberries

    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.

    Raspberry Lemon Cake with fresh raspberries

    While the cake was still in oven, pleasant aroma started to spread throughout the kitchen that drove my husband and me completely 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!

    Moist, fragrant and sooo sweet with a touch of tangy fruity freshness from raspberries.

    Sooo good!

    Raspberry Lemon Cake with fresh raspberries

    To make this Raspberry Lemon Cake, I used all healthy 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 lemon 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.

    Raspberry Lemon Cake with fresh raspberries

    This Raspberry Lemon Loaf Cake is really easy to make, and it's moderate in calories. So delicious and so guilt-free. Perfect Summer treat that goes so well with cup of coffee on afternoons. 

    This cake is absolute summertime favorite in my house. I hope it will be in yours too.

    Enjoy!

    Raspberry Lemon Cake

    Raspberry Lemon Cake

    By Natalie
    Delicious Raspberry Lemon Cake that is fragrant and sweet with a touch of tangy fruity freshness. Perfect treat for afternoons.
    4.8 from 32 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 50 mins
    Total Time 55 mins
    Course Dessert
    Cuisine American, British, International
    Servings 12 slices
    Calories 167 kcal

    Equipment

    • Measuring cups
    • Mixing bowls
    • Whisk
    • Whisk
    • 9x5 loaf pan

    Ingredients
      

    • 2 cups whole grain flour I used Spelt
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon Himalayan salt
    • 1 tablespoon lemon zest about 1 lemon
    • ¼ cup extra virgin coconut oil melted and cooled
    • 2 large egg
    • 2 teaspoon vanilla extract
    • ½ cup pure maple syrup
    • 4 tablespoon lemon juice about 1 lemon
    • ½ cup Greek yogurt
    • 1 cup fresh raspberries

    Instructions
     

    • Preheat the oven to 360F. Coat 9x5’’ loaf pan with coconut oil or nonstick cooking spray.
    • In a medium bowl, mix together dry ingredients, flour, baking powder, baking soda, salt, and lemon zest.
    • In a separate bowl, whisk eggs. Add coconut oil, vanilla extract, syrup, and lemon juice.
    • Add dry ingredients in the mixture and stir well. Add Greek yogurt and continue stirring just until incorporated.
    • Pour mixture in baking pan. Place raspberries on top, gently pressing them in the mixture, but not too much.
    • Bake for 45-60 minutes, or until a toothpick inserted into the middle comes out with crumbs. At about the 45 minute mark, if your bread isn't done but the top is looking pretty browned (especially around the outer edges) you can lay a piece of foil over the bread in the oven to prevent burning while it finishes baking. 
    • Remove from the oven and allow the cake to cool completely before serving.

    Notes

    As a measure I used UScup (240ml).

    Nutrition

    Calories: 167kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 158mg | Potassium: 178mg | Fiber: 2g | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 5.2mg | Calcium: 52mg | Iron: 0.9mg
    Keyword lemon cake, lemon loaf cake, leomn raspberry pound cake, raspberry lemon cake
    Tried this recipe?Don’t forget to rate it and leave the comment. I would love to hear what you think.
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.

     

    More lemon dessert recipes

    • Lemon Blueberry Pound Cake
    • Lemon Cardamom Pancakes
    • Lemon Oatmeal Muffins
    • Lemon Turmeric Balls
    • 20 Easy Healthy Lemon Dessert Recipes

    *** PIN for later ***

    Raspberry Lemon Cake with fresh raspberries

     

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    About Natalie

    Natalie Knezic is a writer, recipe developer, and creator of Natalie's Health. She's also a certified nutrition coach and weight loss specialist. She actively coaches, creates recipes and writes about a healthy lifestyle. Her recipes and articles have been featured in many popular media outlets, like Shape, Greatist, Pure Wow, Mashed, The Huffington Post, ELLE Magazine, and many more.

    Reader Interactions

    Comments

    1. Lisa says

      April 12, 2022 at 5:46 pm

      5 stars
      Printing out and making for Easter dessert. This looks delicious and really beautiful. And we are big fans of lemon and raspberry at our house!

      Reply
    2. Judy says

      September 08, 2021 at 2:40 pm

      Would it be possible to replace most of the coconut oil with more Greek yogurt or would that ruin the texture? Also can I bake this is an 8 in cake pan instead?

      Reply
      • Natalie says

        September 09, 2021 at 8:43 am

        Hi Judy. I never tried swapping the oil by adding more yogurt in this recipe. It could work. But I would rather just leave out the oil. This cake is very moist and I'm afraid adding more moisture (yogurt) would ruin the cake. Also, you can use a smaller pan. Just make sure you bake it for at least 50 minutes. This cake needs time. Enjoy :)

    3. Aliya says

      October 16, 2020 at 10:20 pm

      Would this work with all purpose flour, and plain yoghurt, instead of whole grain flour and Greek yoghurt?
      And also frozen raspberries instead of fresh?

      Reply
      • Natalie says

        October 16, 2020 at 11:10 pm

        All-purpose flour and plain yogurt will work perfectly fine. But frozen raspberries, unfortunately not. They will release way too much moisture when baking.

      • Aliya says

        October 17, 2020 at 6:20 am

        Do you think thawing the raspberries would work? Have some frozen raspberries from the summer that I’m dying to use.

      • Natalie says

        October 17, 2020 at 12:48 pm

        Unfortunately not. Same as with frozen raspberries, thawed raspberries will just make the loaf mushy.

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    Hi, I’m Natalie, a writer, recipe developer, and certified nutrition coach. I love creating recipes that taste delicious using wholesome ingredients that contribute to our health. On my blog, you'll find many such recipes and tips on how to live a healthier, happier life. I'm so glad you are here! Find out more about me.

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