This cake might just be my new go-to for springtime baking. It’s bright, fluffy, fruity, and unbelievably easy to make. I first baked it for Mother’s Day and fell in love after one bite now I make it all the time. The raspberries melt right into the batter, giving the cake a beautiful pink color and moist, melt-in-your-mouth texture. And that zesty lemon flavor? So fresh and light.
The best part? You don’t need any fancy tools or cake decorating skills. Just mix, pour, bake, and maybe drizzle with a little glaze. It’s the kind of cake you can make from memory because once you try it, you’ll definitely want to make it again.
Method (In Depth)
Preheat the Oven
Start by getting your oven ready set it to 350°F using the convection bake setting. While it’s heating, prepare your springform pan. Line just the bottom with parchment paper, and spray the sides with cooking spray to help prevent sticking. This step makes it much easier to remove the cake once it’s done baking.
Mix the Dry Ingredients
In a medium mixing bowl, whisk together the gluten-free 1:1 baking flour and baking powder. Be sure your flour is spooned into the cup, not packed down, or your cake could turn out too dense. Once mixed, set the bowl aside.
Whisk the Wet Ingredients
In a larger bowl, add the granulated sugar, melted butter, and eggs. Whisk this mixture for a good two minutes until it’s smooth and just a little lighter in color. That slight change means you’ve added some air, which helps keep the cake fluffy. Next, stir in the vanilla extract and plain Greek yogurt. Mix until everything is fully combined and smooth.
Combine Wet and Dry
Now it’s time to bring the wet and dry together. Slowly add the flour mixture into the wet mixture in two parts, stirring gently after each addition. Be careful not to overmix here stop as soon as everything is incorporated. Overmixing can make the cake heavy instead of light and soft.
Add the Berries and Zest
Grab a small bowl and toss the slightly defrosted raspberries with 1 tablespoon of gluten-free flour. This simple step helps the berries stay suspended in the batter rather than sinking to the bottom while baking. Once coated, gently fold the berries into the batter along with the zest of one lemon. Stir carefully so the berries don’t get too smashed they’ll naturally break up a little while baking, which adds to the beautiful color.
Bake the Cake
Pour the thick batter into your prepared springform pan. It will be a little stiff, so use a spatula to spread it out evenly. Then give the pan a gentle shake or tap to even out the surface. Sprinkle the remaining lemon zest over the top. Place the cake in the oven and bake for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Optional Glaze
If you’re making the glaze, wait until the cake is fully cooled. In a small bowl, mix 2 tablespoons of lemon juice with 1 cup of powdered sugar (or monk fruit powdered sugar) until smooth. If you’d like a light pink glaze, stir in a drop or two of natural red food coloring. Once the cake is cool, pour the glaze over the top, letting it drip down the sides a bit for that pretty finish. Then slice, serve, and enjoy!
Necessary Tools
- 9×3-inch springform pan
- Parchment paper
- Cooking spray
- 2 mixing bowls (medium and large)
- Whisk
- Spatula or spoon
- Measuring cups and spoons
- Zester or fine grater
- Oven
Smashed Raspberry Lemon Cake (Gluten-Free)
Cuisine: AmericanDifficulty: Easy10
servings20
minutes40
minutes1
hourIngredients
Cake:
2 cups gluten-free 1:1 baking flour (not packed)
2 teaspoons baking powder
1 1/4 cups granulated sugar
1/2 cup salted butter, melted
2 eggs
1 cup plain Greek yogurt
2 teaspoons vanilla extract
8 oz frozen raspberries, slightly defrosted
1 tablespoon gluten-free 1:1 flour (for tossing raspberries)
Zest of 2 lemons
Optional Lemon Glaze:
2 tablespoons lemon juice
1 cup powdered sugar (or monk fruit powdered sugar)
Optional: 2 drops natural red food coloring for pink glaze
Directions
- Preheat the Oven:
Start by preheating your oven to 350°F on convection bake. Line the bottom of your springform pan with parchment paper and spray the sides with cooking spray so nothing sticks. - Mix the Dry Ingredients:
In a medium bowl, stir together the gluten-free flour and baking powder. Set that aside for now. - Whisk the Wet Ingredients:
In a larger bowl, whisk together the sugar, melted butter, and eggs. Do this for about 2 minutes, until the mixture turns smooth and a little lighter in color. Add the vanilla and Greek yogurt, and whisk again until smooth and creamy. - Combine Wet and Dry:
Now, slowly add the dry flour mixture into the wet ingredients in two parts. Stir gently just until combined don’t overmix or the cake might turn out dense. - Add the Berries and Zest:
In a small bowl, toss the slightly defrosted raspberries with 1 tablespoon of flour. This helps keep them from sinking to the bottom of the cake. Gently fold the floured berries into the batter along with the zest of one lemon. - Bake the Cake:
Pour the thick batter into your prepared pan. Use a spatula to smooth the top and give the pan a little shake so it evens out. Sprinkle the rest of the lemon zest on top. Bake for 35–40 minutes, or until a toothpick poked in the center comes out clean. - Optional Glaze:
While the cake cools, mix 2 tablespoons of lemon juice with 1 cup of powdered sugar in a small bowl until smooth. If you want a pretty pink color, add a couple drops of red food coloring. Once the cake is fully cool, drizzle the glaze on top, slice, and enjoy!
Notes
- Don’t overmix the batter after adding the flour it can make the cake too heavy.
- Make sure your raspberries are only slightly defrosted. If they’re too wet, they might make the batter watery.
- Let the cake cool completely before glazing, or the glaze will melt and slide off.
- Gently fold in the berries to avoid smashing them too much they’ll naturally break apart in the oven.
Serving Suggestions
- Perfect with a cup of tea or lemonade on a sunny day.
- Serve with whipped cream or a scoop of vanilla ice cream for dessert.
- Add a few fresh raspberries and a lemon twist on top to make it extra pretty.
Fun Fact
Raspberries are naturally high in water, which helps keep this cake moist without needing extra oil. Plus, when baked, they turn the batter pink without any artificial dyes!
Conclusion
This Smashed Raspberry Lemon Cake is everything I love about spring baking simple, fresh, colorful, and full of flavor. The texture is light and fluffy, and the lemon-berry combo is just the right amount of sweet and tart. Whether you’re baking for a holiday, a brunch, or just because you’re craving cake (same), this one’s a total winner.
