Raspberry Sour Cream Cake

Directions

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, combine baking powder, flour, and salt. Set aside.
3. Using a standing or hand mixer, cream the butter and sugar until light and fluffy.
4. Add Cashew Sour Cream and vanilla extract. Continue to mix until combined.
5. Add the lemon juice, vegetable oil, and lemon zest and mix.
6. Gradually add the dry mix until just combined.
7. In a small bowl, toss raspberries in some flour until each of them are evenly coated. Gently fold into the cake batter.
8. 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.
9. 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.
10. Once the cake has finished baking, remove from the oven. Let cool for 1-2 hours before drizzling the lemon glaze over the cake.
11. Garnish with additional fresh raspberries, slice, and enjoy!