Raspberry Lemon Cake

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
Keyword cake, healthy, lemon, loaf cake, raspberry
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 12 slices
Calories 167 kcal
Author Natalie


  • 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


  1. Preheat the oven to 360F. 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, syrup, and lemon juice.

  4. Add dry ingredients in the mixture and stir well. Add Greek yogurt 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 50 minutes (until a toothpick can be inserted and removed clean).

  7. Remove from the oven and allow the cake to cool completely before serving.

Recipe Notes

As a measure I used UScup (240ml).

Nutrition Facts
Raspberry Lemon Cake
Amount Per Serving
Calories 167 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Cholesterol 27mg9%
Sodium 158mg7%
Potassium 178mg5%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 9g10%
Protein 4g8%
Vitamin A 40IU1%
Vitamin C 5.2mg6%
Calcium 52mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.