I know, technically I should be starting to post fall recipes, it’s September after all. But here in California it is still blazing hot and I am just not in the mood yet. So Lemon Vanilla Raspberry Cake it is!
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A sliced loaf of Lemon Vanilla Raspberry Cake with a small bowl of fresh raspberries

The Lemon Vanilla Raspberry Cake:

This cake contains all the usual cake ingredients. Fresh eggs, flour, butter, etc…but the intense lemon flavor in this delightful cake comes from 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.

Hands holding a microplane above a bowl to zest a lemon for Lemon Vanilla Raspberry Cake

 

Then, for even more lemony zing we add fresh squeezed lemon juice.

Two hands squeezing lemon juice into a pink bowl in preparation to make Lemon Vanilla Raspberry Cake

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?

A small brown jar of vanilla paste used in this Lemon Vanilla Raspberry Cake

 

The Frosting:

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

A hand mixer blending the frosting for Lemon Vanilla Raspberry Cake

 

A blonde woman ina blue shirt frosting a Lemon Vanilla Raspberry Cake

 

Hand slicing Lemon Vanilla Raspberry Cake loaf

A sliced loaf Lemon Vanilla Raspberry Cake with lemon slices and bowl of raspberries on a platter

 

Need More Cake Recipes?

Check out my Carrot Cake, my Lemon Cake with Blackberries, and my French Cream Cake!

 

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 two bread pans 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! Gluten free option!

Print
Lemon Vanilla Raspberry Vanilla Cake
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

Makes two loaves of moist raspberry vanilla cake!

Course: Dessert
Cuisine: American
Keyword: easy dessert recipe, party recipe, summer recipe
Servings: 20 slices
Author: Linda Spiker
Ingredients
Cake:
  • 2½ cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 cup butter 2 sticks room temp (plus 1 tablespoon for preparing pans)
  • ¼ cup coconut oil or baking oil of your choice
  • 1⅓ cup organic granulated sugar
  • 2 teaspoons vanilla paste or 1 teaspoon extract
  • 6 eggs room temp
  • 1⅓ cup cultured buttermilk
  • zest of two lemons
  • 11/4 cup raspberries
Lemon Icing:
  • 1/2 cup butter room temp
  • zest of one lemon
  • 3 tablespoons fresh lemon juice
  • tiny pinch of sea salt
  • 4-5 cups powdered sugar
Instructions
Cake Prep:
  1. Preheat oven to 350 degrees and place oven rack in center position
Prep pans:
  1.  Use a paper towel to wipe bottom and sides of pans with butter. Lightly coat with flour. Set aside.
The Cake:
  1. Combine flour, baking powder and salt, set aside
  2. Place butter, coconut oil, sugar and vanilla in mixer and mix until well combined
  3. Add eggs one at a time
  4. Alternate adding flour mixture with buttermilk until well combined, mix for one more minute
  5. Add lemon zest and mix until incorporated
  6. Add raspberries and very gently fold in by hand
  7. Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles
  8. Bake for 25-30 minutes or until an inserted toothpick comes out clean
  9. Allow cakes to cool, gently remove from pans discarding parchment and then frost
The Frosting:
  1. Place softened butter, lemon juice, zest, sea salt and 4 cups powdered sugar into a bowl and mix. If frosting is not quite thick enough add more sugar (up to a cup, I usually end up using almost 5 cups). If it's too thick add just a little more lime juice. When frosting is desired consistency, frost cooled cakes.

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