Dessert

Raspberry Cake Recipe

ByEthan Lark January 29, 2026January 29, 2026

Introduction

This raspberry cake is a moist, fruity treat perfect for any occasion. Bursting with fresh raspberries and a hint of lemon zest, it’s an easy-to-make dessert that will impress your family and friends.

A single-layer golden brown cake with a slightly rough texture sits centered on a white plate. The cake is topped with a small pile of bright red raspberries scattered in the middle and dusted lightly with white powdered sugar. A gold cake server rests on the plate, partially underneath the cake on the left side. The plate is placed on a white marbled surface with a soft light creating gentle shadows. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

125ml sunflower oil, plus extra for the tin
175g self-raising flour
175g caster sugar
125ml 10% fat Greek yogurt
3 eggs
1 tsp vanilla extract
1 lemon, zested
200g raspberries
Icing sugar, to dust
100g raspberries (optional, for topping)

Instructions

Step 1: Heat the oven to 180°C (160°C fan) or gas mark 4. Oil a deep 20cm loose-bottomed cake tin and line it with baking parchment.
Step 2: Combine the self-raising flour and caster sugar in a large bowl. Set aside.
Step 3: In another bowl, mix the sunflower oil, Greek yogurt, eggs, vanilla extract, and lemon zest until well combined.
Step 4: Add the flour and sugar mixture to the wet ingredients and gently fold together until smooth.
Step 5: Carefully fold in the 200g raspberries to the batter.
Step 6: Pour the mixture into the prepared tin and bake for 30-40 minutes, or until a skewer inserted into the centre comes out clean.
Step 7: Let the cake cool in the tin for a few minutes, then remove and cool completely on a wire rack.
Step 8: Dust the cooled cake lightly with icing sugar and serve topped with the extra raspberries, if desired.

Tips & Variations

For extra tang, add a tablespoon of lemon juice to the batter along with the zest.
Try swapping raspberries for blueberries or mixed berries for different flavors.
If you prefer a less sweet cake, reduce the caster sugar by 25g.
Make sure to fold the raspberries gently to avoid turning the batter pink.

Storage

Store the cake in an airtight container at room temperature for up to three days. To keep it fresh longer, refrigerate and bring to room temperature before serving. Reheat briefly in a warm oven if desired.