If a moist, fluffy, melt-in-your-mouth cake is calling your name, then look no further than my Smashed Raspberry Lemon Cake. This naturally gluten-free cake has become a staple in my household, and is perfect for any birthday, holiday, or springtime brunch! Plus, it’s filled with bright and juicy raspberries that also give the cake the perfect light pink color that looks perfect on any table. What could be better than that?
Friends, as a recipe content creator my go-to gift for the people I love is always to bake them a sweet treat. Whether I’m making my Spiced Pumpkin Olive Oil Cake in the fall, or my Healthy Strawberry Apricot Snacking Cake in the summer, a cake is truly the gift that keeps on giving… and let’s be honest, who wouldn’t want to receive a homemade cake?
Whether you’re looking for a delicious, edible gift to give your mom this Mother’s Day, or a birthday gift for the friend who loves a sweet treat, this cake fits the bill. Not only is it absolutely delicious, made from a combination of juicy raspberries and tart lemon blended together in a light and fluffy gluten-free cake base, but it also looks beautiful, too. Thanks to the raspberries, it takes on a gorgeous light pink color that looks perfect sitting on top of any dining table. If you want to take this recipe to the next level and truly make it perfect for the spring, you could even throw on some edible flowers on top for that perfect seasonal twist!
What You Need to Make This Raspberry Lemon Cake
- Gluten-Free 1:1 Baking Flour: Since this cake is naturally gluten-free, it uses a gluten-free 1:1 baking flour. I like Bob’s Red Mill, but any 1:1 baking flour will work great here.
- Baking Powder: Baking powder is what helps this cake rise!
- Granulated Sugar: Yes, this cake uses real sugar and yes — it is worth it. Granulated sugar works perfect here and makes this cake light, sweet, and delicious.
- Butter: Melted, salted butter is perfect in this recipe.
- Eggs: No cake recipe is complete without the eggs, and this recipe is no exception. You can substitute the eggs for flax eggs, if you desire.
- Greek Yogurt: Don’t knock it until you try it — the greek yogurt gives this cake a light and airy texture.
- Vanilla Extract: A touch of vanilla extract adds the perfect flavor to this cake recipe!
- Frozen Raspberries: Since fresh raspberries cost a pretty penny these days, I like to use frozen raspberries in this recipe. Not only does it add the same juicy and delicious flavor, but it comes together at a fraction of the price — what could be better than that?
- Lemons: You’ll need the juice and zest of two whole lemons in order to give this Raspberry Lemon Cake the absolute best flavor!
- Powdered Sugar: Powdered sugar makes the glaze thick, sweet, and delicious.
How to Make This Easy, Gluten-Free Cake Recipe
To make this cake, start by preheating your oven to 350F, on convection bake. Next, prepare the cake pan. Line the bottom of a 9×3 springform cake pan with parchment paper. Grease the sides of the pan with oil or butter, then set it aside.
Next, add the flour and baking powder to a medium-sized bowl. Mix them together, then set the bowl aside. Then, melt the butter and add it to a separate bowl (or the bowl of a stand mixer, if using) alongside the sugar and eggs. Cream the butter, sugar, and eggs together until they’re smooth and light in color. Then, add in the vanilla extract and greek yogurt to the bowl with the butter, sugar, and egg mixture, and whisk to fully combine.
Then, slowly add the dry ingredients into the wet. I recommend adding them in two batches, so that they’re easier to work with. Once the batter is formed, set it aside and prepare the berries. Add the frozen raspberries to a small bowl and toss them with the flour and zest of one of the lemons. Then, fold the berries into the cake batter.
Transfer the cake batter into the prepared cake pan, using a spatula to smooth it out evenly. Then, add the remaining lemon zest on top. Transfer the cake into the oven and allow it to bake for 35-40 minutes, or until a toothpick comes out clean.
While the cake is baking, prepare the lemon glaze. Add the lemon juice and powdered sugar to a small bowl and mix until completely smooth. Once the cake is done, remove it from the oven and allow it to cool completely. Once cooled, add the glaze on top.
Garnish with more raspberries, then slice, serve, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- 9×3 Springform Cake Pan This is the perfect sized cake pan for this recipe.
- Stand Mixer I recommend using a stand mixer to make this cake!
Ingredients
For the Raspberry Lemon Cake:
- 2 Cups Gluten-Free 1:1 Baking Flour, loose scoops – not packed
- 2 Teaspoons Baking Powder
- 1 ¼ Cups Granulated Sugar
- ½ Cup Salted Butter, melted
- 2 Eggs
- 1 Cup Greek Yogurt, plain
- 2 Teaspoons Vanilla Extract
For the Raspberries:
- 8 Ounces Frozen Raspberries, slightly defrosted
- 1 Tablespoon gluten-free 1:1 baking flour
For the Lemon Glaze:
- 2 Lemons, zested
- 2 Tablespoons Lemon Juice
- 1 Cup Powdered Sugar, or monk fruit powdered sugar
Instructions
- To make this cake, start by preheating your oven to 350F, on convection bake.
- Next, prepare the cake pan. Line the bottom of a 9×3 springform cake pan with parchment paper. Grease the sides of the pan with oil or butter, then set it aside.
- Next, add the flour and baking powder to a medium-sized bowl. Mix them together, then set the bowl aside.
- Then, melt the butter and add it to a separate bowl (or the bowl of a stand mixer, if using) alongside the sugar and eggs.
- Cream the butter, sugar, and eggs together until they're smooth and light in color.
- Then, add in the vanilla extract and greek yogurt to the bowl with the butter, sugar, and egg mixture, and whisk to fully combine.
- Then, slowly add the dry ingredients into the wet. I recommend adding them in two batches, so that they're easier to work with.
- Once the batter is formed, set it aside and prepare the berries. Add the frozen raspberries to a small bowl and toss them with the flour and zest of one of the lemons.
- Then, fold the berries into the cake batter.
- Transfer the cake batter into the prepared cake pan, using a spatula to smooth it out evenly.
- Then, add the remaining lemon zest on top.
- Transfer the cake into the oven and allow it to bake for 35-40 minutes, or until a toothpick comes out clean.
- While the cake is baking, prepare the lemon glaze. Add the lemon juice and powdered sugar to a small bowl and mix until completely smooth.
- Once the cake is done, remove it from the oven and allow it to cool completely.
- Once cooled, add the glaze on top.
- Garnish with more raspberries, then slice, serve, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Made this for a family dinner – it was delicious! I cooked it for 35 min and the toothpick didnt come out clean, so I cooked it an additional 5 minutes. The toothpick still didnt come out clean but the top was nicely browned so I took it out of the oven and it was great! Very tasty!!
I am so happy that you enjoyed it, Jackie! Thank you so much for making this recipe and for your review!