Enjoy a slice of flavorful citrus and fruity Lemon and Raspberry Cake with this easy dessert recipe.
Prep Time30 minutesmins
Cook Time40 minutesmins
Cool Time10 minutesmins
Total Time1 hourhr20 minutesmins
Course: cake, Dessert
Cuisine: American
Servings: 10servings
Author: Eating Gluten and Dairy Free
Ingredients
2cupsgluten free cake floursee suggestions and substitutions in post
1cupwhite cane sugar
1 ½teaspoons baking powder
1 ½teaspoons salt
2eggsroom temperature
6ouncesraspberrydusted with gluten free flour
1teaspoonlemon extract
2teaspoonlemon juice
⅔cupdairy free buttersee suggestions in post
¾cups dairy free milksee suggestions in post
Vanilla Buttercream Frosting
½cupshortening
½cupdairy free buttersoftened
1teaspoonclear vanilla extract
4cupssifted confectioners sugar
3-4Tablespoonsdairy free milkwater will work if needed
Instructions
Make the Cake
Gather and measure out all of your ingredients.
Preheat your oven to 350 degrees, and then lightly grease your cake pans. Or you can use parchment paper to line the cake tins.
In a bowl add the eggs, sugar, dairy-free butter, lemon extract, and lemon juice. Start mixing with the hand mixer making sure you scrape the sides of the bowl until the mixture is light and fluffy.
Combine the gluten-free flour, salt, and baking powder in a separate bowl, and whisk together to ensure the dry ingredients have combined.
Get your egg mixture and alternate adding the gluten-free flour mixture and pouring the dairy-free milk into the mixture. Mix until everything is well combined. Scraping sides midway through. Try and avoid overmixing. Around 1 - 1 ½ minutes is enough.
Fold in the raspberries. Be sure to do this gently so you don’t break the berries.
Pour equal amounts of the raspberry lemon cake mixture into two 6-inch round cake pans.
Bake at 350 degrees for around 40 minutes. You can check they are done by inserting a toothpick. It should come out clean, if not, bake for an additional 2 minutes and check again.
Once ready allow them to cool on a wire rack for 10 minutes before removing them from the cake pans and placing them on the wire rack to cool completely.
Make dairy free buttercream (our tried and true recipe)
In a large bowl, cream shortening and butter with an electric handheld or stand mixer at a medium speed until light and fluffy.
Add vanilla and mix well.
Add confectioners' sugar 1 cup at a time. Mix on low. Scrape down the sides of the mixing bowl often.
Add in dairy-free milk 1 tablespoon at a time.
Add in more for your desired consistency.
Allow softening to room temperature before frosting your baked goods. You can store any leftovers in the refrigerator for up to one week.
Decorating the lemon-raspberry cake
Place one of the cakes on a decorative cake board or cake drum.
Using the angled or offset spatula, add some of the buttercream on top of one of the cakes.
In a back-and-forth motion, spread gently to cover the cake across the top of the cake. This is the cake filling.
Place the second cake layer on top of the cake with the buttercream. Make sure it is top-side down.
Press gently as this can help remove some of the air pockets that may develop.
Place more buttercream on the cake and gently work back and forth to spread evenly and get a smooth layer.
You will also want to spread the buttercream across the sides of both cakes.
Use the angled spatula to smooth as much as possible or make slight ridges by turning the cake on the turn table.
Your Lemon Raspberry cake is ready to serve. Enjoy!