My Measurements Tips
- T – is for Tablespoon
- t – is for teaspoon
- Yields: 2 6″ cake pans/sliced in halves
- Prep Time: 15 minutes
- Bake Time: 28-30 minutes
- Cake rest time: 3 hours
- Lemon Buttercream: 3 minutes
The day I created this cake, I was in a summery lemon mood. The sun was shining and I had just unpacked the last box from the move to Vancouver Island. I was in such a Tropical Island Vibe high and really wanted to create a cake that tasted like summer. Oh and you can imagine my Griffen doggie under my feet where all the drops, blobs and plops of food go. Yes he approves of this cake.
So how about Cake Cake and more Cake and when life hands you lemons then make a lemon cake right! If you love lemon and raspberry together then this recipe is for you. The icing is like the saying goes, “Is Like Icing On The Cake”!. Cake needs the icing to bring it all together and seal that yummy deal! This Lemon Butter Cream Icing is one of the most favourite I created. This cake may look difficult to make however it isn’t. It is simple and takes very little time once it sets to the right resting and chilling temperature for slicing and decorating.
For the icing I recommend using an icing spatula and a round cake tray that turns. This will ensure a smooth easy glide and spread of the Lemon Butter Cream Icing. For the raspberry jam filling, use one that is fresh, preferably local and has visible raspberry seeds. Jams with seeds are less processed and holds the rich taste in the berry.
WHAT TO GRAB
Liquid Ingredients Buttermilk
- 2 cups soy milk alternative
- 2 T apple cider vinegar
Liquid ingredients
- 1 cup vegetable oil
- 2 T lemon extract
Dry Ingredients
- 2 1/2 cups all purpose flour
- 3 T baking powder
- 1/2 t baking soda
- 1 1 t sea salt
- 1 T egg replacer powder- I recommend Bob’s Red Mill Gluten Free Egg Replacer
Lemon Buttercream Ingredients
- 1 1/2 cups room temperature vegan butter
- 3 cups white confectioners sugar
- 1/4 t sea salt
- 2 T lemon extract
- 2 cups raspberry Jam/ for the layers
Recipe Instructions
- Preheat the oven to 375F. Set the rack in the oven at centre level.
- Grease two 6″ round cake pans with coconut oil. Line the bottom with circular cut parchment paper to fit the cake pans.
- Make the buttermilk by adding buttermilk ingredients into a bowl. Whisk for 5 seconds and set aside for 5 minutes.
- In an electric stand mixer add in all the liquid ingredients, including the buttermilk and mix for 1 minute on medium speed.
- Slowly add all the dry ingredients while the stand mixer is running. After all of the contents are added, allow to mix for 30 more seconds. Turn the machine off and using a spatula remove any dry batter from the sides. Turn back on for 30 seconds.
- Pour the cake batter into the cake pans and place them in the oven.
- Bake the cakes for 28-30 minutes or until slightly golden brown on top. If you want to make sure the cakes are ready, simply prick the centre of the cakes with a toothpick. If there is no dough on the toothpick then the cakes are ready. If they require more baking, place them back into the oven for 5 more minutes.
- Once cakes are baked, set them aside for 3 hours. Then carefully remove cakes from baking cake pans.
Butter Cream Instructions
- Add room temperature and all the other butter cream ingredients into a stand mixer. Turn the machine on to medium speed and whip until the contents resemble a creamy whipped texture.
Cake Decorating
- Remove cakes from the cake pans. Place one cake onto a serving tray and slice it in half and set the other cake aside.
- Scoop out 1/4 of the raspberry jam and use a spatula to spread it on top of the cake. Place the second cake half on top and begin spreading another 1/4 amount of jam. Repeat the same steps for the other cake slices and on the last cake layer begin spreading the lemon buttercream icing over the entire cake to cover the top and sides.
- Get creative and have some fun while decorating the cake with some lemon slices and grated lemon rind and maybe some extra raspberry jam on top. Edible flowers are also a nice touch.
- Chill the cake for 2 hours before serving.
- This cake can be chilled for up to 3 days in an airtight serving tray.
