Gorgeous lemon raspberry cake made with fresh lemon juice and zest, raspberries, poppy seeds and a luscious lemon raspberry frosting. This lemon poppy seed cake is made gluten free thanks to almond flour and oat flour, and is easily made dairy free with siggi’s raspberry plant-based yogurt and vegan butter!
Garnish with fresh raspberries just before serving the cake to make sure they stay as fresh as possible!
If you want to make a regular lemon buttercream, simply leave out the raspberry puree, add an extra tablespoon of lemon juice and 1-2 tablespoons of milk of choice to the frosting.
*You can also use regular siggi's raspberry or mixed berry cups.
To do a crumb layer: Frost the layers as you normally would and then coat the outside of the cake with a very thin layer of the frosting. Then, place the cake in the fridge for 10-15 minutes before you finish frosting. This is so that the crumbs stick to this layer of frosting and not your main layer.
**Feel free to make your own oat flour at home using this tutorial.
Instead of using fresh raspberries, you can use about ¼ cup raspberry jam between each layer, so you’d need ½ cup total. See more ideas in the blog post!