So pretty in pink, this lemon, raspberry cake is very easy to make. Last year we had a very good year for raspberries, we froze many which gave us the chance to enjoy this lovely cake now.

Lemon Raspberry Cake


for the cake:

  • 1 cup plain soy yogurt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 tsp. vanilla
  • 2 limes or lemons, zest and juice
  • 1 & 1/2 cups flour
  • 2 tsp. baking powder

for the frosting:

  • 1/2 cup coconut oil or other non-hydrogenated shortening, softened
  • 1/2 cup vegan margarine, softened
  • 3 & 1/2 cups powdered sugar
  • 1 & 1/2 tsp. vanilla
  • 2-3 Tbs. raspberry jam
  • 2 tsp. lemon juice
  • 1 tsp. cornstarch

for the filling:

  • 3-4 Tbs. raspberry jam

Lemon Raspberry Cake Lemon Raspberry Cake Lemon Raspberry Cake


To make the cake:

  1. Zest the outside of 2 organic limes or lemons.
  2. Squeeze the juice into a small cup.
  3. Mix the soy yogurt, sugar, oil, and vanilla extract in a small bowl.
  4. Add the zest and 2-3 tablespoons of lemon or lime juice.
  5. Preheat the oven to 350 (F) or 175 (C).
  6. Oil a spring form cake pan.
  7. Mix the flour and baking powder together and add to the liquid mixture.
  8. Gently mix together, be careful to not over mix.
  9. Pour the batter into the cake pan and bake for 35-45 minutes or until lightly golden brown and an inserted toothpick comes out clean.

To make the frosting:

  1. Take 3 Tbs. raspberry jam, place in a sauce pan and heat.
  2. Liquify the cornstarch with a bit of water and add to the raspberry jam.
  3. Stir until it become clear and thick.
  4. Push the sauce through a sieve to remove and of the raspberry seeds.
  5. Beat the softened coconut oil (or other shortening) and margarine together to a fluffy mixture.
  6. Add the powdered sugar alternated with the raspberry sauce and vanilla.
  7. Beat to a smooth and even consistency.

To assemble the cake:

  1. When the cake is done, remove from the oven and allow to completely cool before removing the spring form.
  2. Once the cake has cooled, slice it in half.
  3. Place the bottom half on a serving plate and spoon 2-3 tablespoons of raspberry jam over the top.
  4. Don’t put too much, and leave s small )1/8 of an inch edge without jam. (When you put the top potion of cake on, the weight will bring any extra amounts over the edge.
  5. Place the top half of the cake back on and frost the entire cake.
  6. Optionally decorate with raspberries.