🍋 Raspberry Lemon Cake (Mediterranean Style)
Serves: 8–10
Prep Time: 15 minutes
Bake Time: 40–45 minutes
🛒 Ingredients
Cake
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2 cups all-purpose flour
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1½ tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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¾ cup granulated sugar
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Zest of 2 lemons
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3 large eggs (room temperature)
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¾ cup plain Greek yogurt
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½ cup extra-virgin olive oil (light olive oil preferred)
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¼ cup fresh lemon juice
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1 tsp vanilla extract
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1½ cups fresh or frozen raspberries
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1 tbsp flour (to toss raspberries)
Lemon Syrup (Optional but Traditional)
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¼ cup fresh lemon juice
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¼ cup honey or sugar
Simple Lemon Glaze (Optional)
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¾ cup powdered sugar
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1–2 tbsp lemon juice
🔪 Instructions
1. Prepare
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Preheat oven to 180°C (350°F).
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Grease and line a 9-inch round or loaf pan.
2. Mix Dry Ingredients
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Whisk flour, baking powder, baking soda, and salt.
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Toss raspberries with 1 tbsp flour; set aside.
3. Mix Wet Ingredients
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In a large bowl, rub lemon zest into sugar until fragrant.
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Whisk in eggs, yogurt, olive oil, lemon juice, and vanilla until smooth.
4. Combine
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Gently fold dry ingredients into wet ingredients.
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Fold in raspberries carefully.
5. Bake
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Pour batter into prepared pan.
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Bake 40–45 minutes, until a toothpick comes out clean.
6. Lemon Syrup (Optional)
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Heat lemon juice and honey until dissolved.
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Poke holes in warm cake and spoon syrup over top.
7. Glaze (Optional)
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Whisk powdered sugar and lemon juice.
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Drizzle over cooled cake.
🌿 Serving Suggestions
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Serve with Greek yogurt or whipped cream
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Perfect with tea or coffee
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Light enough for breakfast, elegant enough for dessert
💡 Tips & Variations
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Use almond flour for ¼ cup of the flour for a nutty Mediterranean touch
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Swap raspberries for blueberries or strawberries
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Add fresh thyme or basil for an herbal note
