Anyone in the mood for Lemon Vaniila Raspberry Cake? This cake is moist, tart and slightly sweet. I call this a ‘casual cake’ because it’s made in a loaf pan, nothing fancy, no decorations, just a lovely, simple loaf cake that tastes great! This is the perfect cake for brunches, baby showers or dessert for the family.
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Let’s Talk About this Lemon Vanilla Raspberry Cake:

This cake contains all the usual cake ingredients: flour, sugar, eggs… but instead of butter I use refined coconut oil to make this cake extra moist. The intense lemon flavor in this delightful cake comes from freshly squeezed lemon juice and loads of lemon zest. I use a microplane to just barely scrape off the bright yellow peel of the lemon. When the white underneath is exposed, I move to a new area and repeat until all the yellow is removed.

I use a hand held juicer to squeeze the juice.

Let’s Talk Vanilla!

Did you know that real vanilla comes from orchids? Yep, it’s true. And those orchids are grown on just a couple of places, the most famous being Madagascar. And while you can use vanilla extract in this recipe, I prefer Neilsen Massey Madagascar Vanilla paste . Most extracts are 90% alcohol, I mean why pay for alcohol to dilute that yummy vanilla flavor?

The Glaze:

Creamy, lemony and smooth, this thick lemon glaze is literally the icing on the cake! I hope you enjoy these little loaf cakes as much as we do.

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The Recipe: Lemon Vanilla Raspberry Cake

Tips and what you will need: (affiliate links) A microplane is the handiest way to zest citrus, and the hand held juicer is one of my most used kitchen tools. You will also need one non stick loaf pan and for the best flavor Neilsen Massey Vanilla paste. So much better than extract! I buy the quart, it’s a real money saver. I love it! 

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Lemon Vanilla Raspberry Cake

Prep Time

20 mins

Cook Time

1 hr 15 mins

Total Time

1 hr 35 mins

 

A moist delicious lemon cake with colorful raspberries

Course: Dessert

Cuisine: American

Keyword: easy dessert recipe, party recipe, summer recipe

Servings: 10 servings

Author: Linda Spiker

Ingredients

• 3/4 cup refined coconut oil, melted, plus more for greasing pan
• 1/4 cup plus two tablespoons lemon juice, separated (you'll need 2-3 lemons for this)
• 2 cups all purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 cup granulated sugar
• 3 large eggs
• 1 1/4 cup whole milk Greek yogurt
• 2 tablespoons freshly grated lemon zest
• 3/4 teaspoons vanilla paste or extract
• 1 cup fresh raspberries
• tiny pinch of sea salt
• 1 cup confectioner's sugar

Instructions

1. Preheat oven to 350 degrees and place oven rack in center position

Prep non stick loaf pan:

1.  Use a paper towel to wipe bottom and sides of loaf pan with coconut oil. Lightly coat with flour. Set aside.

2. Use a microplane to zest the lemons, scraping off the yellow skin of the lemon, just exposing the white beneath and then moving to a new area. You don't want to scrape the white, it is bitter. Place zest in a small bowl and set aside. Cut lemons in half and squeeze juice into a bowl. Set aside.

3. In a medium sized bowl, whisk together flour baking soda, baking powder and salt. Set aside.

4. In a large bowl, use a mixer to combine coconut oil and sugar, mixing for one minute, until very smooth. Beat in the eggs, one at a time, then beat in the yogurt, lemon zest, vanilla, and 1/4 cup lemon juice (reserve remaining juice for icing). Scrape down the side and bottom of the bowl, then beat in the dry ingredients, 1/3 at a time, until just incorporated. Using a rubber spatula to gently fold in the raspberries.

5. Pour batter into prepared loaf pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour and 15 minutes. Transfer the pan to a rack and let the cake cool completely, about 1 hour.

The Frosting:

1. Whisk the confectioners sugar with the remaining 2 tablespoons lemon juice and a pinch of salt in a small bowl. You want this glaze to be thick, so it sticks to the cake without running down the sides of the cake and pooling onto the plate.

   Use a knife to separate edges of cake from pan. Gently turn pan over and place cake on plate. Pour icing over cake, gently spreading with a spatula or knife. Slice and serve.

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