Raspberry Lemon Cake. Only 20 minutes of prep! This is a light, refreshing cake not loaded with unnecessary calories.
🛒 What You’ll Need
- 1 ½ cups All-purpose flour (or gluten-free blend) 🌾
- 1 tsp Baking powder & ½ tsp Baking soda ✨
- ¼ tsp Salt 🧂
- 1 cup Greek yogurt (plain or vanilla for extra moisture!) 🥣
- ¾ cup Honey or maple syrup (natural sweetness!) 🍯
- 2 Large eggs 🥚
- ¼ cup Coconut oil, melted 🥥
- 2 tbsp Fresh lemon juice + 1 tbsp Lemon zest 🍋
- 1 tsp Vanilla extract ✨
- 1 ½ cups Fresh raspberries (plus a few extra for the top!) 🍓
- Optional: A light dusting of powdered sugar or blueberries for a mixed berry vibe! 🫐❄️
👩🍳 Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a round cake pan or line it with parchment paper. 📝🔥
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 🌾🌪️
- Wet Ingredients: In a large bowl, combine the Greek yogurt, honey, eggs, melted coconut oil, lemon juice, lemon zest, and vanilla. Whisk until smooth and creamy. 🍋🥣✨
- Mix: Slowly add the dry ingredients to the wet ingredients. Stir until just combined—don’t overmix if you want it fluffy! 🌀🤝
- Fold in Berries: Gently fold in 1 cup of the raspberries. Be careful not to crush them so you get beautiful pockets of fruit! 🍓🥄
- Assemble: Pour the batter into your prepared pan. Scatter the remaining raspberries (and blueberries if using!) over the top. 🏗️🍓🫐✨
- Bake: Pop it in the oven for 35–40 minutes, or until a toothpick comes out clean and the top is a light golden brown. ⏲️🎯🤤
- Cool & Serve: Let it cool for at least 15 minutes before slicing. Serve as is, or with a tiny dollop of extra Greek yogurt! 🍽️🌬️🍰
🔥 Pro Tips:
- The Berry Trick: Toss your raspberries in a tiny bit of flour before folding them in. This prevents them from sinking to the bottom of the cake! 🍓🛡️
- Extra Zest: For a bolder lemon flavor, rub the lemon zest into your sweetener (honey/syrup) before mixing to release all those natural oils. 🍋💎
