Lemon Raspberry Layer Cake

Name: Lemon Raspberry Layer Cake
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: ¾ cup dairy-free milk, divided & room temperature; ¼ cup vegetable oil; 2 large eggs, room temperature; 1 tbsp. vanilla extract; 1 tsp. lemon extract; 1 ¾ cups cake flour, sifted *can substitute with a gluten-free 1:1 baking blend; 1 ½ cups granulated sugar; 1 pkg. (85 grams) lemon jello; 2 tsp. baking powder; 1 tsp. fine sea salt; ¼ tsp. baking soda; ⅔ cup dairy-free salted butter, room temperature; 1 ½ cups raspberries (fresh or frozen); ⅛ cup granulated sugar *; 1 tbsp. cornstarch; 2 tbsp. lemon juice; 1 ½ cups dairy-free salted butter, cold; 1 pkg. (8 oz.) dairy-free cream cheese, cold; 6 cups icing sugar; ⅓ cup raspberry filling **; fresh raspberries; fresh lemons

Instructions

Prep:1h 30minCook:25min

This dairy-free lemon raspberry layer cake is full of fresh and zesty fruit flavours. Covered in a tangy-sweet whipped cream cheese buttercream frosting, this cake makes the most delicious and fluffy spring party dessert.

Updated at: Sun, 24 Nov 2024 07:04:44 GMT