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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Lemon Vanilla Raspberry Cake

 

The intense lemon flavor in this delightful pound cake comes from lemon zest…

Lemon Vanilla Raspberry Pound Cake

…and fresh squeezed lemon juice…

Lemon Vanilla Raspberry Pound Cake

…and the vanilla…well it comes from my favorite vanilla bean paste…

Lemon Vanilla Raspberry Pound Cake

Together the lemon and vanilla is just…well…yum!

Lemon Vanilla Raspberry Pound Cake

And our icing is a creamy, tangy, dream!

Lemon Vanilla Raspberry Pound Cake

Keep the cake whole or serve sliced…

Lemon Vanilla Raspberry Pound Cake

Yasssssss…..

Lemon Vanilla Raspberry 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. Click to see my Marble and Wood Serving Board… I love it! Gluten free option! My daughter makes this cake Gf and it comes out great, simply use your favorite GF flour, I used Namaste.

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:
  • 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.

This cake is a summer family favorite. If you are a lemon lover see my lemon bundt cake here, and my lemon zucchini cupcakes here and my gluten free lemon cheese cake here, they are fabulous too!

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