Lemon Raspberry Cake with Blueberry Glaze

There’s something wonderful about Easter morning, the soft light of spring breaking through the windows, the scent of something sweet baking in the kitchen, and the sound of laughter echoing through the house. Easter isn’t just a date on the calendar. It’s a celebration of resurrection, of hope renewed, and of blessings multiplied. And for our family, it’s also a time to gather around the table to enjoy the beauty of togetherness, preferably with a slice of lemon raspberry cake, finished with a blueberry glaze. This year, I wanted to create something that captured the brightness of Easter morning. Lemon and raspberry were an easy choice: tart, sweet, and cheerful, just like spring itself. But it was the blueberry glaze that pulled it all together. It's not just dessert; it's joy on a plate!

Easter reminds us of the greatest gift we’ve been given, the triumph of life over death, of light over darkness. And in every small, ordinary moment, whether it’s frosting a cake, tying a child’s shoe, or sitting quietly with someone you love, we catch glimpses of God’s grace. Our Easter was simple this year. Just family, a lot of sunshine, watching the kids splashing around the slip and slide, and lots of homemade Greek food. Blessings aren’t always loud or flashy. Sometimes, they arrive quietly, in the form of a shared meal, a prayer whispered before eating, or the sticky hands of little ones reaching for another bite of lemon raspberry cake.

Ingredients:

For the lemon raspberry cake:

360g (3 cups) all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 salt

113g (1/2 cup) butter, room temperature

113g (1/2 cup) coconut oil

400g (2 cups) white sugar

Zest of 2 lemons

5 eggs, room temperature

1 teaspoon vanilla

120g (1/2 cup) milk

80g (1/3 cup) whole milk Greek yogurt or sour cream

60g (1/4 cup) lemon juice

8oz fresh raspberries (but I think 16oz would be better)

For the blueberry glaze:

240g (2 cups) powdered sugar

About 1/2 cup frozen blueberries

Zest and juice of 1 lemon

Pinch of salt

Method:

Pre-heat the oven to 350 degrees and prep the bunt pan with butter and flour.

In the bowl of a stand mixer fitted with a paddle attachment, add the butter, coconut oil, sugar, salt, vanilla and lemon zest. Mix until everything is well incorporated and smooth.

Next, add the eggs one at a time mixing in between.

Then, add the flour, baking powder and baking soda and mix on low until it is just combined. Now, add the milk, yogurt and lemon juice and mix until just incorporated. Do not over mix.

Lastly, fold in the raspberries and pour the batter into the bunt pan. Bake for 45-50 minutes or until a knife comes out clean. Allow the cake to cool in the pan for 20 minutes before you try to turn it out on to a cake stand.

While the cake is cooling make the blueberry glaze. Add the blueberries, salt, lemon zest and juice to a small blender and mix until smooth (add a little water if you need to get the blender going). Add the blueberry mixture into the powder sure a little at a time until a thick glaze comes together. spoon the glaze over the cooled cake, slice and enjoy!

If you’re looking for something to sweeten your Easter, or any spring day, this lemon raspberry cake with blueberry glaze is a celebration in itself! Here’s to new life, fresh starts, and the sweetness of home. May your days be filled with peace, your tables with love, and your hearts with gratitude. Happy Easter, from my family to yours!

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I sure hope you give this lemon raspberry cake with blueberry glaze a try this Spring season! If you want to stay in the loop and never miss another blog post, subscribe to my email list today!

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