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styled lemon raspberry cake

Easy Lemon Raspberry Cake Recipe

A light and fluffy refreshing cake.


  • 2 cups all purpose flour plus 2 tbsp set aside
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup white sugar
  • lemon zest from one lemon
  • cup olive oil
  • 1 cup ricotta cheese
  • 2 tbsp lemon juice fresh
  • 1 tsp vanilla extract
  • ¼ cup milk
  • 1 cup raspberries


  • Preheat oven to 400F.
  • Grease the baking pan and set aside.
  • In a small bowl, whisk together the flour, baking powder and salt. Set aside.
  • Place the white sugar in a large bowl and zest the lemon directly over top. Rub the lemon zest into the sugar to impart the flavor. Remove 2 Tablespoons of the lemon sugar and set aside for topping the cake.
  • Add the oil oil and ricotta cheese and beat until smooth and fluffy, about 2minutes.
  • Add the eggs, lemon juice and vanilla extract and beat until combined.
  • Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
  • Toss the raspberries in the reserved flour to coat completely, then gently fold them into the loaf batter.
  • Pour the batter into the prepared muffin liners. Sprinkle with the reserved lemon sugar.
  • Bake for 45-50 minutes until an inserted toothpick comes out clean and cake is slightly golden.
Tried this recipe?Let us know how it was!