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Howdy to all my lemon lovers! Ya lady is again with one other EPIC cake recipe simply in time for Valentine’s Day, as a result of each vacation deserves cake. Final 12 months you all went loopy for this unbelievable inside out chocolate lined strawberry cake, so I purchased again the attractive berry theme to share with you and your sweetie pies.
This lovely lemon raspberry cake has recent raspberries, lemon juice and zest, plus a contact of almond taste that makes it style like your favourite nostalgic lemon poppy seed muffin. To make it further particular and much more lovely for any event, I added a beautiful lemon raspberry buttercream frosting.
I saved the cake gluten free to share with your entire GF buddies and family members, and it’s simply made dairy free as effectively. The cake layers are completely moist because of siggi’s yogurt and I LOVE the additional berry taste that the raspberry plant-based cup provides! Bake this magnificence up, share together with your love and have a wonderful Valentine’s Day.
Fall in LOVE with this lemon raspberry cake
Moreover being the proper Valentine’s Day dessert, there’s much more to like about this completely moist, scrumptious lemon poppy seed cake. Its:
- Gluten free: because of almond flour and oat flour (which you may make at dwelling!)
- Naturally sweetened: with some honey.
- Deliciously moist: from baking siggi’s yogurt proper inside! Siggi’s yogurt additionally has extra protein than sugar per cup so you’ll be able to actually be ok with incorporating it into recipes (and having fun with it as-is). The cake will get its texture and ideal fats for the crumb because of almond flour and siggi’s – whoo hoo!
- Simply dairy free: by utilizing siggi’s plant-based cups and your fav vegan buttery stick (within the frosting). I’m at the moment dairy free whereas I’m breastfeeding Viggo, so I examined it this manner and it was fabulous!
Components on this gluten free lemon raspberry cake
As I discussed, this lovely raspberry lemon cake shouldn’t be solely gluten free, but it surely’s additionally simply dairy free, naturally sweetened, and bursting with taste. Right here’s what you’ll have to make it:
- Eggs: you’ll want 4 eggs on this cake recipe to provide it the appropriate texture.
- Sweetener: we’re naturally sweetening this raspberry almond cake with honey.
- Yogurt: I completely love baking with siggi’s yogurt as a result of it’s made with tremendous easy substances and provides the proper quantity of moisture and taste with out including a ton of sugar. As I discussed, I used the raspberry or combined berry plant-based siggi’s yogurt as a result of I’m at the moment dairy free, however you can even use their common raspberry or combined berry cups.
- Lemon: that beautiful lemon taste comes from each recent lemon juice and lemon zest.
- Flour: we’re utilizing a mixture of nice blanched almond flour and oat flour as the bottom of this recipe to maintain it gluten free. The almond flour provides a lovely almond taste to the cake together with an incredible texture!
- Baking staples: you’ll additionally want baking soda, salt, and almond extract to actually deliver out that almond taste.
- For the lemon raspberry frosting: you’ll want butter (or a vegan buttery stick like Miyokos), powdered sugar, extra lemon juice & zest, recent raspberries, and slightly milk of selection.
- For the filling & garnish: don’t neglect recent raspberries for between the layers and on prime of the cake!
Extra raspberry choices
This raspberry lemon cake is critically good as-is, however there are a few other ways you should use recent raspberries or raspberry jam that may nonetheless be scrumptious!
- Be at liberty to bake recent raspberries straight into the cake layers. Merely toss 1 heaping cup of recent raspberries in a tablespoon or two of oat flour earlier than including them to the batter in order that the raspberry juice doesn’t unfold.
- As a substitute of utilizing recent raspberries you should use ¼ cup raspberry jam between every layer on prime of the frosting (so ½ cup whole). Simply don’t unfold the highest of the cake with the jam!
Can I make it vegan?
I haven’t tried making this wholesome lemon poppy seed cake vegan, however if you wish to attempt you should use 4 flax eggs (¼ cup flaxseed meal + ¾ cup water) and permit it to take a seat for 10 minutes till a gel-like consistency varieties. Learn to make a flax egg with this tutorial, and let me know within the feedback the way it works out!
Be at liberty to sub maple syrup for the honey within the cake to make it really vegan, too!
A notice on flour substitutions
Please notice that I can’t advocate an alternative to the almond or oat flour because the ratios are what give this cake the proper texture. See beneath for how one can make your individual oat flour for ease!
Make your individual oat flour at dwelling
You may simply make do-it-yourself oat flour to make use of on this lemon raspberry cake recipe. Try my tutorial on how one can make do-it-yourself oat flour proper at dwelling. Really easy!
Ideas for adorning this raspberry lemon cake
When you’ve by no means adorned a three-layer cake earlier than, don’t fear! It’s simple and can prove fantastically with just a few ideas:
- For the layers: lower the raspberries in half lengthwise so as to add them between the cake layers and punctiliously smoosh them into the layers. This may be certain that there isn’t an excessive amount of house between the layers.
- For the frosting: be sure you solely frost your cake as soon as the layers are utterly cooled, in any other case the frosting will soften. Do a crumb coat first by frosting the layers as you usually would after which coat the skin of the cake with a really skinny layer of frosting then place within the fridge for 10-Quarter-hour earlier than you end frosting. That is in order that the crumbs stick with this layer of frosting and never your fundamental layer.
- For the highest: garnish your complete prime of the cake with raspberries by putting complete raspberries the other way up onto the cake. See the pictures for reference! I like to recommend doing this simply earlier than serving the cake in order that the berries keep recent and juicy!
The best way to make the lemon raspberry buttercream frosting
Not solely is that this simple lemon raspberry buttercream frosting attractive, but it surely’s additionally SO scrumptious and bursting with taste. Right here’s how one can make it:
- Mix the raspberries. You’ll wish to begin by mixing ½ cup of raspberries till easy. Pour that combination right into a bowl by means of a sieve to pressure the seeds out, and use the again of a spoon to get all the juice out.
- Whip the butter. Add softened butter (or vegan butter) to a bowl of an electrical mixer and whip it on excessive till it’s mild and fluffy.
- Combine the frosting. Add powdered sugar, lemon juice & zest, and the raspberry puree to the electrical mixer and beat on excessive once more for a pair extra minutes till effectively mixed. Chances are you’ll want so as to add a tablespoon or so of milk to skinny the frosting and make it creamier, however this simply relies on the way you prefer it.
P.S. you may make the frosting as much as per week forward of time! Merely retailer it in an hermetic container within the fridge till you’re prepared to make use of it. Let the frosting come to room temp earlier than spreading it in your cake.
If you wish to make a daily lemon buttercream: merely omit the raspberry puree, add an additional tablespoon of lemon juice (so 2 tablespoons whole) and 1-2 tablespoons of milk.
The best way to retailer & freeze this lemon poppy seed cake
To avoid wasting time you’ll be able to completely make this lemon raspberry cake 1-2 days forward of time! Be at liberty to make the cake layers forward and retailer them within the fridge, or make the entire frosted cake and retailer it.
- To retailer: I like to recommend storing the cake effectively lined within the fridge for as much as 5-7 days.
- To freeze: be happy to freeze this lemon raspberry cake both frosted or unfrosted for as much as 2 months. I like to recommend freezing it unfrosted in particular person layers for one of the best outcomes. First, wrap every particular person layer in plastic wrap, then aluminum foil after which place the truffles in a zip-top freezer bag. If you’re able to serve it, merely thaw it within the fridge in a single day after which let the cake come to room temperature earlier than frosting and serving.
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I hope you like this glorious lemon raspberry cake recipe! When you make it be sure you go away a remark and a score so I understand how you appreciated it. Get pleasure from, xo!
Almond Lemon Raspberry Poppy Seed Cake
Whole Time 1 hour 25 minutes
Attractive lemon raspberry cake made with recent lemon juice and zest, raspberries, poppy seeds and a luscious lemon raspberry frosting. This lemon poppy seed cake is made gluten free because of almond flour and oat flour, and is definitely made dairy free with siggi’s raspberry plant-based yogurt and vegan butter!
- Moist substances:
-
4
eggs, at room temperature -
2/3
cup
honey -
1
(5.3 ounce) container of raspberry or combined berry plant-based siggi’s yogurt* - Zest from 2 giant lemons
-
1/3
cup
recent squeezed lemon juice -
2
teaspoons
almond extract - Dry substances:
-
2 3/4
cups
packed blanched nice almond flour -
1
cup
oat flour** (don’t pack!) -
2
tablespoons
poppyseeds -
1
teaspoon
baking soda -
1/4
teaspoon
salt - For the lemon raspberry frosting:
-
1 ½
cups
(12 ounces) butter or vegan buttery stick (akin to Miyokos), at room temperature -
4-5
cups
powdered sugar -
1
tablespoon
recent lemon juice -
2
teaspoons
lemon zest -
½
cup
raspberries (to make 1-2 tablespoons raspberry puree) - Optionally available: 1 tablespoon milk, if needed
- For the filling:
-
6
ounces
recent raspberries, lower in half lengthwise - For the garnish:
-
6
ounces
recent raspberries (don’t lower!)
-
Preheat the oven to 350 levels F.
-
Line the underside of three 6-inch spherical cake pans or two 8-inch spherical cake pans with parchment paper rounds. Spray parchment paper and sides of the pans with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is more likely to stick. Please don’t forget.
-
In a big bowl, whisk collectively the eggs, honey, yogurt, lemon zest, lemon juice and almond extract. The combination needs to be easy and effectively mixed.
-
In a separate bowl, whisk the almond flour, oat flour, poppyseeds, baking soda and salt. Add the dry substances to the moist substances and blend effectively with a rubber spatula till easy.
-
Divide batter evenly between pans and unfold out with a spatula to easy the tops. Bake for 18-28 minutes within the two 8-inch pans or 25-35 minutes for 3 6-inch pans. Truffles are carried out when a tester comes out clear or with just some crumbs connected. Permit the cake to chill utterly earlier than frosting or eradicating from the pans. The cake needs to be room temperature whenever you frost it. This is essential. Truffles may be made a day forward when you’d like.
-
Make your frosting: Add ½ cup raspberries to a blender and mix till easy. Pour combination by means of a sieve over a small bowl and use the again of a spoon to get all the juice out so that you solely have the seeds remaining. Set the raspberry juice puree apart. Within the bowl of an electrical mixer, add the softened butter or vegan butter and whip on excessive till mild and fluffy, about 1-2 minutes. Add 4 cups powdered sugar, lemon juice, lemon zest and a couple of tablespoons of the raspberry puree; beat on excessive for 1-2 minutes extra till effectively mixed. Style and add extra powdered sugar to your liking, if needed. Chances are you’ll have to scrape the frosting down the perimeters of the bowl after which beat once more. Optionally available: Chances are you’ll want so as to add in slightly little bit of milk (about 1 tablespoon) to skinny the frosting out so it’s slightly extra creamy, but it surely relies on the way you prefer it! I like a thick frosting.
-
Now it’s time to frost the cake: place about 1 tablespoons down onto the cake stand and unfold out. Invert a cake onto the cake stand, add about 1/2 heaping cup frosting between every layer. Minimize the raspberries reserved for the filling in half lengthwise, and place them over the filling between every layer, masking your complete floor. You wish to form of smoosh them into the frosting as finest you’ll be able to. It’s okay in the event that they break a bit, however it is crucial that they’re effectively nestled into the frosting in order that there aren’t giant gaps between the cake layers. Repeat with every cake, then frost the highest and sides of the cake with the remaining lemon frosting. If the cake is barely ‘bare’ on the skin, that’s okay, it’s going to be scrumptious!
-
Garnish with recent raspberries simply earlier than serving the cake to verify they keep as recent as potential!
-
Cake will keep good at room temp for a day or so, then needs to be positioned within the fridge. Cake will keep good for 5-7 days within the fridge, and needs to be well-covered to make sure freshness.
If you wish to make a daily lemon buttercream, merely omit the raspberry puree, add an additional tablespoon of lemon juice and 1-2 tablespoons of milk of option to the frosting.
*You too can use common siggi’s raspberry or combined berry cups.
To do a crumb layer: Frost the layers as you usually would after which coat the skin of the cake with a really skinny layer of the frosting. Then, place the cake within the fridge for 10-Quarter-hour earlier than you end frosting. That is in order that the crumbs stick with this layer of frosting and never your fundamental layer.
**Be at liberty to make your individual oat flour at dwelling utilizing this tutorial.
As a substitute of utilizing recent raspberries, you should use about ¼ cup raspberry jam between every layer, so that you’d want ½ cup whole. See extra concepts within the weblog submit!
Recipe by: Monique Volz // Bold Kitchen | Images by The Aware Hapa
This submit is sponsored by siggi’s. All textual content and opinions are my very own. Thanks for supporting the manufacturers that make AK potential!
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