What’s love? A slice of homemade raspberry sour cream cake. Topping with a dreamy lemon icing.
Raspberry Sour Cream Cake
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Ingredients
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tbsp baking powder
- 1 stick Salted Original Nuts For Butter™, softened
- 1 cup sugar
- 1 container Nuts For Cheese™ Cashew Sour Cream
- 1 ½ tsp vanilla extract
- 1 ½ tbsp lemon zest
- ½ tbsp lemon juice
- 2 tbsp avocado oil
- 6oz fresh raspberries
1 cup powdered sugar
1 tbsp lemon juice
1-2 tsp lemon zest
Sour Cream Cake Ingredients:
Lemon Glaze Ingredients
Directions
- Preheat oven to 350 degrees.
- In a medium sized bowl, combine baking powder, flour, and salt. Set aside.
- Using a standing or hand mixer, cream the butter and sugar until light and fluffy.
- Add Cashew Sour Cream and vanilla extract. Continue to mix until combined.
- Add the lemon juice, vegetable oil, and lemon zest and mix.
- Gradually add the dry mix until just combined.
- In a small bowl, toss raspberries in some flour until each of them are evenly coated. Gently fold into the cake batter.
- Transfer the mixture into a greased or parchment lined bundt pan and place in the oven for 35-40 minutes or until a toothpick comes out clean once inserted in the middle and the cake is slightly golden.
- While the cake is baking, whisk together the powdered sugar (pro tip: sift the powdered sugar to make it extra smooth) lemon juice, and lemon zest until combined.
- Once the cake has finished baking, remove from the oven. Let cool for 1-2 hours before drizzling the lemon glaze over the cake.
- Garnish with additional fresh raspberries, slice, and enjoy!
