Desserts

Raspberry Lemon Cake

This Raspberry Lemon Cake is moist, fluffy and perfectly sweet. It's a small cake that feeds about 6 people and is topped with a light and airy plant-based frosting.

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raspberry lemon cake on top of a cake stand that is topped with fresh raspberries and mint.

Why You’ll Love This Recipe

  • Raspberry Lemon Cake is light, fluffy and incredibly moist!
  • As written, this recipe is great for a small gathering, but can easily be doubled for a larger cake.
  • It’s made with simple and wholesome ingredients.
  • Has a lovely raspberry and lemon flavoring.
  • Is topped with a plant-based frosting that is light and airy.
  • Can easily be made gluten free with the use of gluten free flour.
  • If you loved this recipe, be sure to check out my raspberry muffins!

Ingredients And Substitutions

These are the main ingredients and substitutions for Raspberry Lemon Cake. Scroll down to the recipe card for a full list of ingredients and instructions.

The base of this recipe is made with all purpose flour, which provides the best texture. Alternatively you can use a 1:1 gluten free flour or oat flour to make this recipe gluten free.

Baking soda and baking powder used together is going to create a really lovely texture.

Salt helps to balance out all the flavors.

You can use any type of milk that you’d like, for this recipe I used almond milk but oat milk, coconut milk or regular milk will work too.

Lemon juice adds that lovely lemon flavor while also helping to activate the baking soda.

I used regular grass-fed butter, but you can also use coconut oil to make this recipe dairy free.

Granulated sugar is best to keep this recipe that light, vanilla color. Otherwise, you can use monk fruit sweetener or coconut sugar.

Eggs will help bind all the ingredients together and provide a lovely fluffy texture.

Vanilla extract is great in any baked good.

You can use fresh or frozen raspberries.

all the ingredients that you need to make this cake in individual containers.

How To Make

ONE: In an electric mixer, add in the softened butter and sugar. Combine until mixture is light and fluffy.

butter and sugar mixed together.

TWO: Next, add in the eggs, almond milk, vanilla extract and lemon juice.

the rest of the wet ingredients added to the butter.

THREE: Gently fold in the flour, baking soda, baking powder and salt next. Fold in the raspberries last and mix until just combined. Add batter to a greased 9×9 baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

FOUR: Let cool while you making the frosting which is plant cream, powdered sugar and vanilla extract.

FIVE: Add frosting to the cake and top with raspberries and mint.

Tips And Tricks

Although you don’t need an electric mixer to make this recipe, it’s strongly encouraged as it whips the butter and sugar together to make them light and airy.

Alternate Buttercream Frosting

If you don’t want to use the plant-cream you can make a buttercream frosting with these ingredients below. Combine in an electric mixer for best results.

  • 1/2 cup butter
  • 2.5 cups powdered sugar
  • 2 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1/2 cup frozen raspberries (for color)

How To Serve And Store

Serve this Raspberry Lemon Cake once it has cooled completely and enjoy with the fluffy frosting. Finish it off with more raspberries and mint for a garnish.

Store leftovers in an airtight container in the fridge and enjoy up to 3-4 days. Cake can also be frozen, wrap tightly in plastic wrap and freeze. Let thaw out on the counter to bring to room temperature.

a slice of cake on a plate with a gold fork next to it.

Taste And Texture

This Raspberry Lemon Cake is not overly sweet, it has a light lemon but a strong raspberry flavor. The frosting is light and subtly sweet.

The texture is light, fluffy and very moist.

Frequently Asked Questions

Can I make this cake gluten free?

Yes, you can! Just use a 1:1 gluten free flour. Oat flour will also work, but please note the texture will differ slightly.

Can I use monk fruit instead of sugar?

Yes!

What about a different frosting?

If you don’t want to use the plant-cream you can make a buttercream frosting with these ingredients below. Combine in an electric mixer for best results. (please see notes above)

Other Recipes You May Like

If you make these Raspberry Lemon Cake, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Raspberry Lemon Cake

This Raspberry Lemon Cake is moist, fluffy and perfectly sweet. It's a small cake that feeds about 6 people and is topped with a light and airy plant-based frosting.
Pin Recipe
PREP TIME:
15 minutes
COOK TIME:
30 minutes
TOTAL TIME:
45 minutes
Author - Hannah

Ingredients

Raspberry Lemon Cake

  • 1/2 cup grass-fed butter, room temp
  • 3/4 cup granulated sugar, can sub coconut sugar or monk fruit sweetener
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 1/2 cup almond milk, or any other milk alternative
  • 2 tbsp lemon juice
  • 1 1/2 cups all purpose flour, can sub 1:1 gluten free flour blend
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup frozen raspberries

Frosting

  • 1/2 container of country crock plant-cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

SCALE:

1X

YIELDS:

6 servings

Directions

  1. Preheat oven to 350F and prepare a 9x9 baking dish by coating with non-stick spray.
  2. In an electric mixer, add in the softened butter and sugar. Whisk on high speed until mixture is light and fluffy, about 60 seconds. 
  3. Next, add in the eggs, almond milk, lemon juice, vanilla extract and lemon extract. Whisk until combined. 
  4. Gently add in the flour, baking soda, baking powder and salt next.
  5. Fold in the raspberries last and mix until just combined.
  6. Add batter to the greased 9x9 baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cool completely while you making the frosting.
  8. Add the plant cream, powdered sugar and vanilla extract to an electric mixer and whisk on high speed for 2-3 minutes. 
  9. Add frosting to the cake and top with raspberries and mint. enjoy!

Notes

  • Although you don't need an electric mixer to make this recipe, it's strongly encouraged as it whips the butter and sugar together to make them light and airy.

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