Raspberry Lemon Cake

My dad loves this cake. The other day, he told me this lemon raspberry cake was a “lick-the-plate” kind of cake. I love it too!

There is a hint of lemon in the cake and frosting, which pairs so wonderfully with raspberries. If you like lemon flavor, add some extra to both the cake and frosting. The recipe for this cake calls for just a hint of lemon.

This lemon raspberry cake is not a difficult cake to make, but the cake has to cool completely before the frosting is applied. I have found that plant-based cakes dry out in the fridge, so limit the time the cake is in the fridge.

Raspberry Lemon Cake (6-inch cake with 3 tiers)

Ingredients (dry)

• 2 1/3 cups flour
• 1/2 cup sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cardamom

Ingredients (wet)

• 2/3 cup oil 
• 1 1/3 cups milk (plant-based of your choice)
• 3 tablespoons lemon juice
• 1 teaspoon vanilla
• 2 tablespoons apple sauce
• 1/2 teaspoon lemon extract
• 1 teaspoon lemon zest

Instructions

1. Preheat oven to 350F.
2. Grease the cake pans (I used three 6 inch pans).
3. Combine and mix dry ingredients.
4. Combine wet ingredients.
5. When oven is ready, mix dry and wet ingredients together, stir until combined. Pour into three 6 inch pans.
6. Bake at 20-25 minutes until toothpick comes out clean.
7. Remove from oven and let cool.

Frosting

• 1 cup vegan margarine, Earth Balance (I sometimes use half Earth Balance and half vegetable shortening)
• 2 cups powdered sugar
• 1 teaspoon vanilla powder
• 1/2 teaspoon lemon extract

1. With an electric mixer, whip margarine and shortening until light and fluffy (about 10 minutes).
2. Sift the powdered sugar and vanilla powder.
3. Add sugar to the electric mixer and continue to whip for another couple of minutes.

Raspberry Jam (try the below or use raspberry jam of your choice)

• 10 ounces frozen organic raspberries
• 3 tablespoons maple syrup
• 1 tablespoon tapioca flour or starch (mix with 1 tablespoon water)

1. In a small saucepan add the frozen raspberries and maple syrup. Bring to a simmer while stirring.
2. Mix the tapioca with about 1 tablespoon of water to make a slurry. Add to the saucepan. Stir. It will thicken quickly. Let it simmer on low for about a minute, stirring frequently.
3. Pour into a small mason jar, and let cool. Keep in fridge. The jam will thicken as it cools.

Substitutions

• You can use 1 1/2 teaspoons cornstarch instead of 1 tablespoon tapioca. Let it simmer for a couple of minutes to get rid of some of the starchy flavor. 
• You can use 6 tablespoons 100% frozen apple juice concentrate instead of the 3 tablespoons maple syrup. Simmer the jam for an additional minute or two to reduce the added liquid.

Call to Action

I'm sure you will enjoy this cake just as much or more than my dad! Even more so, I hope you taste the goodness of God in this new year. Seek Him with all your heart and you will be full of joy and peace, that will never run dry.

"Oh, taste and see that the Lord is good! Blessed is the man who takes refuge in him!"

Psalm 34:8 ESV