Raspberry Lemon Cake (Light & Easy!)
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Total Time: ~1 hour (includes cooling)
Servings: 8–10
Ingredients
For the Cake:
1 ½ cups all-purpose flour (or substitute 1:1 gluten-free blend)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsweetened applesauce (healthy sub for oil!)
½ cup plain Greek yogurt (adds moisture & protein)
½ cup honey or maple syrup
2 large eggs
1 tsp vanilla extract
Zest of 1 lemon
Juice of 1 lemon (~2 tbsp)
1 cup fresh or frozen raspberries (if frozen, do not thaw)
Optional Lemon Glaze:
½ cup powdered sugar
1–2 tbsp fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking dish, or line with parchment paper.
Mix dry ingredients in a bowl:
Whisk together flour, baking powder, baking soda, and salt. Set aside.
Mix wet ingredients in another bowl:
Combine applesauce, Greek yogurt, honey (or maple syrup), eggs, vanilla, lemon zest, and lemon juice.
Combine:
Add dry ingredients to the wet mixture and stir gently until just combined. Do not overmix.
Fold in raspberries carefully to avoid breaking them up too much.
Pour batter into your prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack before glazing or slicing.
Optional Glaze (light but zesty):
Whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled cake. You can also skip this for even fewer calories!
Storage:
Store covered at room temp for 1–2 days, or refrigerate for up to 5 days.
Can be frozen (unglazed) for up to 2 months.