A lovely and simple raspberry lemon cake, perfect to enjoy any time of day. This cake is wonderfully fluffy and light and keeps well for days!
- The combination of lemon and raspberries is always fabulous!
- This oil-based cake means no butter to soften and it means the cake will be wonderfully light and fluffy and stay fresh longer.
- This cake comes together in a flash, so it’s a perfect whenever cake.
Ingredients and Substitutions
Lemons – since we will need both lemon zest and lemon juice, you’ll want to start with fresh lemons. You’ll need 2 lemons to get the needed juice and zest.
Raspberries – fresh raspberries are recommended. Since fresh raspberries are available year round, it will always give the best results.
You could use frozen raspberries in a pinch. No need to thaw. Just place the frozen raspberries onto the cake in the same way. The downside of frozen raspberries is the extra moisture that is added to the cake, so you may find the cake around the berries a little more moist.
Replace the raspberries with blackberries or blueberries.
- Add the eggs and sugar to bowl (you can also make this with an electric handheld mixer).
- Mix together until lightened in colour and fluffy/frothy, about 2 minutes.
- Add the lemon juice and lemon zest.
- Add the flour mixture.
- Mix until the batter forms soft peaks.
- Add batter to pan and top with raspberries.
Making ahead, storing and freezing
This cake keeps well for several days stored in an airtight container or well wrapped, so it is both great for making a bit ahead and enjoying over a couple of days.
Left-overs can be frozen for up to 2 months.
More cakes you might also like
Get the Recipe: Simple Raspberry Lemon Cake
- 1 Tablespoon (1 Tablespoon) lemon zest
- 1/4 cup (60 ml) lemon juice, freshly squeezed, from about 2 lemon
- 2 cups (250 g) all purpose flour, measured with the spoon and level method
- 1 Tablespoon (15 g) baking powder
- Pinch (Pinch) salt
- 2 large (2 large) eggs
- 1 cup (200 g) white granulated sugar
- 1/2 cup + 1 Tablespoon (120 g) vegetable oil, or canola or other neutral-tasting cooking oil
- 6 oz. (170 g) fresh raspberries
- Preheat oven to 340F. (regular bake/not fan assisted). Grease an 8-inch springform pan with 3-inch high sides and line the bottom with a round of parchment paper. Set aside.
- Remove the zest from the lemons and squeeze the lemons. Measure out the zest and lemon juice and set aside.
- Add the eggs and sugar to a large bowl with an electric mixer or the bowl of a stand mixer fitted with the whisk attachment.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- Mix the eggs and sugar at medium speed until the mixture has lightened in colour and is fluffy, about 2 minutes.
- With mixer on low, very slowly drizzle the oil into the batter until all added. Add the lemon zest and lemon juice and mix in. With the mixer still on low, add the flour mixture and mix to combine. Increase the speed on the mixer to medium and mix until the batter forms soft peaks.
- Spoon the batter into the prepared pan. Scatter the raspberries over the top of the batter.
- Bake in preheated oven for about 50 minutes, or until the cake tests clean when tested in the centre of the cake. *Try to test away from any fruit, as the cake will be more moist around the fruit and may not give an accurate test. **If your springform pan is dark grey or black, the cake will cook a little more quickly, so check a bit earlier for doneness.