Indulge in the heavenly blend of tangy lemon and sweet raspberries with this Luscious Lemon Raspberry Layer Cake. Each slice is a symphony of flavors, featuring light and fluffy lemon-infused cake layers interspersed with vibrant raspberry jam and enveloped in a creamy, zesty lemon buttercream. This entirely vegan cake uses fresh, wholesome ingredients to create a dessert that's not only visually stunning but also incredibly satisfying, making it perfect for those special moments when only a truly spectacular cake will do.
Why You'll Love This: This cake is a celebration of flavor and texture. The fresh raspberries baked into the cake provide bursts of fruity sweetness, while the homemade vegan buttermilk ensures the cake layers are moist and tender. The lemon zest throughout adds a bright, aromatic touch that perfectly complements the rich buttercream frosting. Ideal for those on a dairy-free diet, this cake promises to be a hit among all dessert lovers, vegan or otherwise.
Perfect Occasion: This Lemon Raspberry Layer Cake is perfect for birthdays, anniversaries, and special events like Mother's Day or Easter gatherings. It's also a fantastic choice for summer picnics or as an elegant dessert for bridal or baby showers. Whenever you need a show-stopping centerpiece that's as delightful to look at as it is to eat, this cake is an excellent choice.
Decoration Tips:
- Garnish the top with additional fresh raspberries and thin lemon slices arranged in a circular pattern for a chic, professional look.
- Sprinkle edible gold dust or shimmer on the raspberries for a touch of glamour.
- Pipe decorative borders around the top and bottom edges of the cake with the remaining buttercream to add texture and refinement.
- Serve each slice on a plate drizzled with a little raspberry coulis or lemon syrup for an extra pop of flavor.
- Ingredients:
- Cake:
- 240ml dairy-free milk
- 1 tsp apple cider vinegar
- 210g self-raising flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 200g caster sugar
- Zest of 2 lemons
- 60ml sunflower oil
- 150g fresh raspberries + 2 tbsp flour (for coating)
- Filling:
- 5 tbsp raspberry jam
- Buttercream:
- 340g dairy-free butter
- 300g icing sugar
- 2 tsp lemon juice
- Zest of 1 lemon
- Decoration:
- 8-10 fresh raspberries
- Additional lemon zest
- Cake:
- Instructions:
- Cake Base: Mix dairy-free milk and vinegar; set aside. Combine dry ingredients and lemon zest. Add "buttermilk" and oil; mix. Fold in floured raspberries. Bake in prepared tins at 180°C for 25-30 mins. Cool completely.
- Buttercream: Whip butter until pale, add sugar, lemon juice, and zest. Adjust consistency as needed and whip until smooth.
- Assembly: Layer cakes with jam and buttercream, adding swirls and piped edges. Coat with a crumb layer of buttercream, chill, then apply a final coat. Swipe jam for effects, decorate with piped buttercream, raspberries, and zest.
- Serve: Chill, then cut into slices. Serve each slice with a burst of lemon zest on top.
Enjoy this luscious, vegan Lemon Raspberry Layer Cake that is as pleasing to the palate as it is to the eye!