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Combine flour, baking powder and salt, set aside
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Place butter, coconut oil, sugar and vanilla in mixer and mix until well combined
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Add eggs one at a time
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Alternate adding flour mixture with buttermilk until well combined, mix for one more minute
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Add lemon zest and mix until incorporated
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Add raspberries and very gently fold in by hand
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Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles
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Bake for 25-30 minutes or until an inserted toothpick comes out clean
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Allow cakes to cool, gently remove from pans discarding parchment and then frost