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?
Equipment
- 9x3 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 9x3 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!
Calories: 427kcal | Carbohydrates: 76g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 118mg | Potassium: 125mg | Fiber: 6g | Sugar: 50g | Vitamin A: 372IU | Vitamin C: 23mg | Calcium: 126mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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