Simple Raspberry Lemon Cake
Yields: 10 slices
This tender cake is incredibly easy to make yet looks elegant enough for company! It has the perfect balance of sweetness in the cake and tartness from the fresh raspberries. Leftovers will stay fresh for at least 3 days if tightly covered in plastic wrap and stored in the refrigerator.
  • 2 cups (240g) whole wheat pastry flour or gluten-free flour* (measured correctly)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tbsp lemon zest (about 1 very large)
  • 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 2 tsp vanilla extract
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ½ cup (120mL) agave
  • ¼ cup (60mL) freshly squeezed lemon juice (about 1 very large)
  • ¼ cup (60mL) nonfat milk
  • 2 cups (280g) fresh raspberries (about 1 ½ pints)
  1. Preheat the oven to 350°F, and lightly coat a 9”-round springform pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. In a separate bowl, whisk together the butter, egg, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain. Stir in the agave and lemon juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
  3. Spread the batter into the prepared pan. Arrange the raspberries in a circular pattern, beginning with the outer rim before finishing with the interior, and gently press each into the batter. (See the photos in the blog post above, where the raspberries were placed on their sides.) Bake at 350°F for 32-37 minutes. Place the cake pan onto a wire rack, and let the cake cool in the pan for 10 minutes before removing the sides of the pan. Let the cake cool completely before serving.
Notes: For the gluten-free flour, use the following blend: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. I have not tried any other gluten-free flour blends and cannot guarantee they will work.

Whole wheat pastry flour, regular whole wheat flour, and all-purpose flour may all be substituted in place of the white whole wheat flour. If using regular whole wheat flour, the cake will have a slightly denser texture.

I used agave because it has the purest sweetest of any clean-eating friendly sweetener. Honey or maple syrup may be substituted, but both of their flavors will detract from the lemon flavor. Alternatively, ½ cup (106g) light brown sugar plus an additional ¼ cup (60mL) milk may be substituted as well.

Any milk may be substituted for the nonfat milk.

If you do not have a springform pan, use a 9”-round cake pan instead, and line the inside with foil before coating with cooking spray. After letting the cake cool for 10 minutes, carefully lift the cake out of the pan by holding onto the foil, and let it cool completely on a wire rack.

If the raspberries are pressed into the batter with the hole-side facing downward, you’ll need closer to 3 cups (about 2 full pints).

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at