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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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.
Then, for even more lemony zing we add fresh squeezed lemon 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?
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.
Need More Cake Recipes?
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!
Makes two loaves of moist raspberry vanilla 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
- 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
Preheat oven to 350 degrees and place oven rack in center position
Use a paper towel to wipe bottom and sides of pans with butter. Lightly coat with flour. Set aside.
Combine flour, baking powder and salt, set aside
Place butter, coconut oil, sugar and vanilla in mixer and mix until well combined
Add eggs one at a time
Alternate adding flour mixture with buttermilk until well combined, mix for one more minute
Add lemon zest and mix until incorporated
Add raspberries and very gently fold in by hand
Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles
Bake for 25-30 minutes or until an inserted toothpick comes out clean
Allow cakes to cool, gently remove from pans discarding parchment and then frost
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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