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 intense lemon flavor in this delightful pound cake comes from lemon zest…
…and fresh squeezed lemon juice…
…and the vanilla…well it comes from my favorite vanilla bean paste…
Together the lemon and vanilla is just…well…yum!
And our icing is a creamy, tangy, dream!
Keep the cake whole or serve sliced…
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.
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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