Lemon and Raspberry Cake
- Category: Dessert
Ingredients
Scale
Cake:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- â…“ cup vegetable oil
- ¼ cup lemon juice (about 2 lemons)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries (if using frozen, do not thaw)
Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
Instructions
Prepare the Cake Batter:
- Preheat your oven to 350°F. Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the almond milk, vegetable oil, lemon juice, lemon zest, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the raspberries.
Bake the Cake:
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.
Glaze the Cake:
- Once the cake is completely cool, drizzle the lemon glaze over the top.
- Allow the glaze to set for a few minutes before slicing and serving.
