Lemon Raspberry Birthday Cake by special request for my sister Rida’s birthday. I decorated the cake with raspberry flowers, mint leaves and almond butterflies. First 2 layer cake I’ve ever made and boy was it hard because I only have one cake pan, had to make the frosting twice to get it the right consistency and I also cut my own cake board (it’s photo mat). I think it turned out decent in taste and presentation… What do you think? Happy Birthday Rida!
Lemon Raspberry Cake
for the cake (make 2 for 2 layer cake):
1 c plain soy yogurt
1 c sugar
1/2 c vegetable oil
1 tsp vanilla
2 lemons, zest and juice
1 1/2 c flour
2 tsp baking powder
for the filling:
1/2 c coconut oil or shortening, softened
1/2 c margarine, softened
3 1/2 c powdered sugar
1 1/2 tsp vanilla
2-3 tbsp raspberry jam
2 tsp lemon juice
1 tsp cornstarch
for the frosting:
filling with more vegan cream cheese, shortening
To make the cake:
-Zest the outside of 2 lemons.
-Squeeze the juice into a small cup.
-Mix the soy yogurt, sugar, oil, and vanilla extract in a small bowl.
-Add the zest and 2-3 tbsp of lemon juice.
-Preheat oven to 350 degrees F.
-Oil a spring form cake pan.
-Mix the flour and baking powder together and add to the liquid mixture.
-Gently mix together, be careful to not over mix.
-Pour the batter into the cake pan and bake for 35-35 minutes or until lightly golden brown.
-Make 2 if you are making a 2 layer cake.
To make the filling:
-Take 3 tbsp raspberry jam, place in a sauce pan and heat.
-Liquify the cornstarch with a bit of water and add to the raspberry jam.
-Stir until it becomes clear and thick.
-Beat the softened coconut oil (or other shortening) and margarine together to a fluffy mixture.
-Add the powdered sugar alternated with the raspberry sauce and vanilla.
-Beat to a smooth and even consistency.
To assemble the cake:
-Place the bottom half on a serving plate and spoon filling on top making sure to leave 1/8 of an inch edge without jam.
-Place the top half of the cake on top.
-Trim sides and top to desired shape.
-Frost entire cake.
-Decorate with raspberries, mint leaves and butterfly almonds.