Description
This Raspberry Lemon Cake is a moist and fluffy dessert bursting with fresh lemon and raspberry flavors. Made with almond milk and plant-based frosting, it's a light and delicious treat perfect for gatherings or a sweet afternoon pick-me-up.
Ingredients
Scale
Cake
- 1/2 cup grass-fed butter (room temperature)
- 3/4 cup granulated sugar (can substitute coconut sugar or monk fruit sweetener)
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1/2 cup almond milk (or any other milk alternative)
- 2 tbsp lemon juice
- 1 1/2 cups all purpose flour (can substitute 1:1 gluten free flour blend)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup frozen raspberries
Frosting
- 1/2 container Country Crock plant-cream (approximately 1/2 cup)
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Fresh raspberries and mint leaves for topping
Instructions
- Preheat and Prepare: Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9x9 inch baking dish with non-stick spray to prevent sticking.
- Mix Butter and Sugar: In an electric mixer, beat the softened butter and granulated sugar on high speed until the mixture is light and fluffy, about 60 seconds.
- Add Wet Ingredients: Add the eggs, almond milk, lemon juice, vanilla extract, and lemon extract into the butter and sugar mixture. Whisk until fully combined and smooth.
- Incorporate Dry Ingredients: Gently add the all-purpose flour, baking powder, baking soda, and salt to the wet ingredients. Mix until just combined to avoid overworking the batter.
- Fold in Raspberries: Carefully fold the frozen raspberries into the batter to evenly distribute without crushing them.
- Bake the Cake: Pour the batter into the prepared baking dish and bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool completely on a wire rack while you prepare the frosting.
- Prepare Frosting: In an electric mixer, whisk the Country Crock plant-cream, powdered sugar, and vanilla extract on high speed for 2-3 minutes until light and airy.
- Frost and Garnish: Spread the frosting evenly over the cooled cake. Top the cake with fresh raspberries and mint leaves for decoration and added freshness. Serve and enjoy!
Notes
- This cake is moist, fluffy, and perfectly sweet, ideal for a small gathering of 6 people.
- For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- You can swap granulated sugar with coconut sugar or monk fruit sweetener for a healthier alternative.
- Ensure the butter is at room temperature for easier mixing and a smoother batter.
- Use frozen raspberries to help maintain the texture and prevent bleeding too much into the batter.
- If you prefer a dairy frosting, you can use heavy cream instead of plant-cream, but this will change the diet classification.
- Let the cake cool completely before frosting to avoid melting the frosting and ruining its texture.
Nutrition
- Serving Size: 1 slice (1/6 of cake)
- Calories: 300 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
