🍋 Raspberry Lemon Cake (Mediterranean-Style)
🌿 Description
This Raspberry Lemon Cake is a soft, tender cake made with olive oil and Greek yogurt, lightly sweetened and packed with fresh lemon zest and juicy raspberries. Inspired by Mediterranean baking, it’s less sugary, moist without butter, and beautifully balanced, making it ideal for everyday dessert or special occasions.
📝 Ingredients (Serves 8–10)
Dry Ingredients
-
1½ cups all-purpose flour (or half whole-wheat)
-
2 tsp baking powder
-
¼ tsp salt
Wet Ingredients
-
½ cup plain Greek yogurt
-
⅓ cup extra-virgin olive oil (light tasting)
-
¾ cup natural sugar or honey
-
2 large eggs
-
Zest of 2 lemons
-
Juice of 1 lemon
-
1 tsp vanilla extract
Add-Ins
-
1¼ cups fresh or frozen raspberries
-
1 tbsp flour (for tossing raspberries)
Optional Lemon Glaze
-
½ cup powdered sugar
-
1–2 tbsp lemon juice
👩🍳 Instructions
-
Prep the Oven
Preheat oven to 180°C / 350°F. Grease and line a 9-inch round cake pan. -
Mix Dry Ingredients
Whisk flour, baking powder, and salt in a bowl. -
Mix Wet Ingredients
In another bowl, whisk yogurt, olive oil, sugar (or honey), eggs, lemon zest, lemon juice, and vanilla until smooth. -
Combine
Gently fold dry ingredients into wet until just combined. -
Add Raspberries
Toss raspberries with 1 tbsp flour and gently fold into batter. -
Bake
Pour batter into pan and bake 40–45 minutes, until a toothpick comes out clean. -
Cool & Glaze
Cool 10 minutes, then drizzle with lemon glaze if using.
🫒 Mediterranean Baking Benefits
-
Olive oil instead of butter
-
Greek yogurt adds protein & moisture
-
Naturally fragrant citrus flavor
-
Less sugar than traditional cakes
❓ Q & A
Q: Can I use frozen raspberries?
Yes—do not thaw them first. Toss lightly with flour to prevent bleeding.
Q: What olive oil should I use?
Use mild or light olive oil so the flavor doesn’t overpower the lemon.
Q: Can I make this cake healthier?
Absolutely. Use half whole-wheat flour or reduce sugar to ½ cup.
Q: Can I make it dairy-free?
Yes. Replace Greek yogurt with plant-based yogurt (unsweetened).
Q: How do I store the cake?
Store covered at room temperature for 2 days or refrigerate up to 5 days.
🍰 Serving Ideas
-
Dust with powdered sugar
-
Serve with fresh berries & yogurt
-
Pair with mint tea or espresso
