Raspberry Lemon Cake is the bright, buttery treat we all need on a Tuesday night. One bowl, no mixer, and the tangy juice from a fresh lemon keeps every bite moist while plump raspberries burst like candy. It’s beginner-friendly, kid-approved, and slices cleanly for lunchboxes all week. Pair it with my <a href="https://highprotein.gevav.com/2026/03/low-fat-buttermilk-oatmeal-muffins-easy.html">Low-Fat Buttermilk Oatmeal Muffins</a> for the ultimate brunch spread.
Why You'll Love Raspberry Lemon Cake – Easy Homemade Summer Dessert
Raspberry Lemon Cake is a quick, one-bowl dessert bursting with juicy berries and bright citrus. No mixer needed—bake in 25 min!
- One-bowl batter—no stand mixer to wash
- Uses frozen or fresh raspberries (budget-friendly!)
- Bakes in 25 minutes—perfect weeknight dessert
- Light 200 calories a slice so you can go back for seconds
Ingredients for Raspberry Lemon Cake – Easy Homemade Summer Dessert
Flour: swap half with white-whole-wheat for extra fiberRaspberries: keep frozen berries in the freezer; no need to thaw
- Flour: swap half with white-whole-wheat for extra fiber
- Raspberries: keep frozen berries in the freezer; no need to thaw
Ingredient Note: Full measurements for Raspberry Lemon Cake – Easy Homemade Summer Dessert are listed in the printable recipe card below.
How to Make Raspberry Lemon Cake – Easy Homemade Summer Dessert
Step 1 — Prep & Preheat
Preheat & Prep: Heat oven to 350 °F. Grease an 8-inch round pan.
Step 2 — Cook and Build Flavor
Mix Dry: In a bowl whisk flour, sugar, baking powder, salt.
Step 3 — Finish, Taste, and Adjust
Mix Wet: In a second bowl whisk egg, milk, butter, lemon juice, zest, vanilla.
Expert Tips for Raspberry Lemon Cake – Easy Homemade Summer Dessert
- Dust berries with flour before folding to stop sinking
- Use fine sugar on top for a crackly bakery lid
- Under-bake by 2 min for a gooey center
Raspberry Lemon Cake – Easy Homemade Summer Dessert
Raspberry Lemon Cake is a quick, one-bowl dessert bursting with juicy berries and bright citrus. No mixer needed—bake in 25 min!
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- ½ cup white sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 large egg
- ⅓ cup milk
- 3 tbsp melted butter
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 cup raspberries (fresh or frozen)
Seasonings & Flavor Boosters
- ½ tsp vanilla extract
- 1 tbsp coarse sugar for crunchy top
Optional Toppings
- Powdered sugar dusting
- Whipped cream or yogurt
Instructions
How to Make Raspberry Lemon Cake
- Preheat & Prep: Heat oven to 350 °F. Grease an 8-inch round pan.
- Mix Dry: In a bowl whisk flour, sugar, baking powder, salt.
- Mix Wet: In a second bowl whisk egg, milk, butter, lemon juice, zest, vanilla.
- Combine: Stir wet into dry just until no flour streaks remain. Fold in raspberries.
- Bake: Spread in pan, sprinkle coarse sugar, bake 22-25 min until golden and a toothpick comes out clean. Cool 10 min, slice and serve.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Raspberry Lemon Cake – Easy Homemade Summer Dessert FAQs
Yes—bake, cool, wrap and refrigerate up to 2 days. Flavor improves overnight.
Any plant milk works; buttermilk adds extra fluff.
Keep covered at room temp 2 days or fridge 5 days.
Frozen berries add extra moisture—simply bake 3 extra minutes and rest before slicing.
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Before You Go
If you try this Raspberry Lemon Cake – Easy Homemade Summer Dessert, I'd love for you to leave a rating or share how you customized it.