Meyer Lemon Raspberry Cake (AIP & Paleo)
This Paleo & AIP cake recipe is packed with delicious raspberries and has tangy lemon juice and lemon zest. It is topped with a honey lemon frosting that is absolutely divine! This Raspberry Meyer Lemon Paleo Cake has a rich, moist pound cake feel to it. It is a pretty simple cake to make and will have your tastebuds SINGING!
Ingredients
Raspberry Lemon Cake
- ½ Cup Cassava flour
- ½ Cup Coconut flour
- ¼ Cup Tapioca flour
- 1 Teaspoon Baking Powder see notes
- ½ Teaspoon Baking soda
- 1 Teaspoon Lemon Zest see notes
- ½ Cup Coconut milk full fat
- ⅓ Cup Honey
- ¼ Cup Olive oil or Coconut
- ¼ Cup Lemon juice
- 1 Cup Fresh berries see notes
Honey Lemon Frosting
- 2 Tablespoons Coconut Butter
- 2 Tablespoons Palm Fruit Shortening
- 2 Tablespoons Powdered maple sugar see notes
- 2 Teaspoons Honey
- 1 Tablespoon Lemon juice
- Pinch of salt
Instructions
Raspberry Meyer Lemon Cake
- Preheat the oven to 350 degrees and grease and line an 8 inch pan for baking.
- Next, zest and juice your lemon and set the lemon juice aside.
- In a large mixing bowl, start by adding in all the dry ingredients and the lemon zest. Mix the dry ingredients together until they are well incorporated.
- Next add in the coconut milk and mix into the flour. A crumbly dough will start to form. Then add in the olive oil and mix until well incorporated. The mixture will be very crumbly. Add the honey to the mixture and mix until there are no clumps left.
- Add in the lemon juice last and mix into the batter. The batter will be thick and it will start to rise slightly from the reaction of the lemon and the baking soda and baking powder.
- Finally fold in the berries to the batter and add it to the 8 inch round cake pan.
- Bake the cake at 350 degrees Fahrenheit for 25-30 minutes. The cake will be done when the center is solid to the touch and the cake has started to turn a golden brown color.
Honey Lemon Frosting
- While the cake bakes, make the frosting for the cake. In a small mixing bowl, add the coconut butter and palm fruit shortening together. Mix until it is creamy. Add in the powdered maple sugar, honey, and lemon and mix until smooth.
Cake Assembly
- Let the cake cool completely before adding the frosting, at least half an hour. It also helps if you stick the cake in the refrigerator or in the freezer to cool down faster.
- Top the cake with the lemon frosting and berries and serve. Yields 8 servings. This cake is best served cold, store leftover in an airtight container in the refrigerator for up to a week.
Notes
Grain-free Baking Powder
Powdered Maple Sugar
Should I use fresh or frozen berries?
You can use either, but I have found that fresh berries tend to give the cake a better texture. Using frozen berries can release a lot of moisture and affect the texture. If you are using frozen berries, let them thaw for about 10 minutes and drain off any excess water.
Can I use other berries in this cake?
With this recipe you can definitely mix and match your berries. You can substitute blueberries, strawberries, or blackberries.
Do I need to use lemon zest?
I love the flavor that lemon zest adds to this cake so I would encourage you not to skip this step. I keep lemon zest in my freezer for when I need to use it. If you don’t have lemon zest available you can also use ½ teaspoon of lemon extract instead.