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!

raspberry lemon cake on white board

The combination of lemon and raspberries is always fabulous! This oil-based lemon raspberry cake means no butter to soften and it means the cake will be wonderfully light and fluffy and stay fresh longer. Comes together in a flash too, 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, they 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. You will probably need a few extra minutes of baking time when starting with frozen raspberries.


Replace the raspberries with blackberries or blueberries.

How to make this raspberry lemon cake

Eggs and sugar in mixing bowl.
Whipping eggs and sugar in mixing bowl and adding oil to the bowl.
Adding lemon juice to the cake batter.
  1. Add the eggs and sugar to the bowl (you can also make this with an electric handheld mixer).
  2. Mix together until lightened in colour and fluffy/frothy, about 2 minutes.
  3. Add the lemon juice and lemon zest.
Adding flour mixture to the cake batter.
Finished cake batter in mixing bowl.
Batter in cake pan topped with fresh raspberries before baking.
  1. Add the flour mixture and mix in thoroughly.
  2. Mix until the batter forms soft peaks.
  3. Add batter to pan and top with raspberries.

Recipe tips!

While this is a simple cake, you’ll want to make sure you follow the instructions closely, particularly when it comes to beating the batter. Use the whisk attachment and beat the batter to soft peaks as directed, to ensure the nicest cake consistency.

raspberry lemon cake sliced on white serving board

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.

Leftovers can be frozen for up to 2 months.

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.

raspberry lemon cake on white board

Get the Recipe: Simple Raspberry Lemon Cake

A delicious, simple raspberry lemon cake, that is perfect for enjoying any time of the day. This cake has a wonderfully light and fluffy texture and keeps well for days.
4.91 stars from 10 ratings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 servings


  • 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 baking powder
  • Pinch salt
  • 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

After baking:

  • Icing/confectioners' sugar, for dusting


  • 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 the mixer on low, very slowly drizzle the oil into the batter until all is 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 of 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.
  • Allow to cool completely, then dust with icing/confectioners' sugar, before serving.


Be sure to read the notes above this Recipe Card, for more tips on making this recipe. 
Cuisine: American, Canadian
Course: Dessert
Serving: 1serving, Calories: 366kcal, Carbohydrates: 53g, Protein: 5g, Fat: 16g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 47mg, Sodium: 20mg, Potassium: 244mg, Fiber: 2g, Sugar: 26g, Vitamin A: 75IU, Vitamin C: 9mg, Calcium: 84mg, Iron: 2mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.