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Lemon Vanilla Raspberry Vanilla Cake

Makes two loaves of moist raspberry vanilla cake!

Course Dessert
Cuisine American
Keyword easy dessert recipe, party recipe, summer recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 20 slices
Author Linda Spiker



  • 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


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.