Just in time for Mother’s Day (or really any special occasion), I have a delicious recipe to share. Although I’ve baked it in a bundt pan in the picture, it also works well in a glass 11 x 7-inch Pyrex pan, a 9-inch round metal cake pan or even mini or regular muffin pans. This cake is made with our Julie’s Original gluten-free White Cake Mix. As always, you’ve got lots of flexibility with our mixes and recipes.
Of all of the cakes that we’ve sampled in stores so far, this cake is one of the all-time favorites! I’ve been making it a lot lately, and it never fails to wow the crowd. If you’re unfamiliar with lemon oil, I highly suggest you search it out. The one that I’m crazy about is from Boyajian, and it is an all-natural lemon oil pressed from real lemons. That’s it, and the flavor is out-of-this-world good! They also make an orange oil and a lime oil, that are equally amazing, and are fantastic baked up in our mixes. I’ve been using the Boyajian oils for years, and even included it in a couple of recipes that I did for Bon Appetit Magazine a few years back. It’s like baker’s crack: )
If you don’t have lemon oil on hand, feel free to substitute a pure lemon extract. I’ve tried it without the lemon oil/extract, and the cake just doesn’t have that same lemon punch.
I hope that you love this cake as much as we do!
xo Julie
Julie’s Gluten-Free Lemon Raspberry Cake
1 package of Julie’s Original White Cake Mix
1 1/2 cups of non-dairy milk
1/3 cup canola oil
1 teaspoon pure lemon oil (or lemon extract) -such as Boyajian
Grated zest of 1 lemon
About 1 cup fresh or frozen raspberries
Mix everything except the raspberries together in a bowl. Beat until smooth. Follow the directions on the back of the package, baking the cake until a tester comes out clean (about 60 to 65 minutes). Let cool completely and enjoy!
If you want to glaze the cake, beat together 2 cups of powdered sugar (sift after measuring) and 3 tablespoons of fresh lemon juice. Beat or whisk until smooth, and drizzle or spoon over the top of the cooled cake. Alternately, you can dust the top of the cake with a little powdered sugar, if you don’t want to be bothered making a glaze. It’s delicious either way!
We were fortunate enough to enjoy this cake – MADE BY JULIE HERSELF! – and were even provided a slab to take home. As much as I adore my lovely wife…she didn’t get a single bite of the take home. This is perhaps the best cake we’ve ever had – along with Julie’s almond raspberry cake from Vegan Diner.
I am so glad that you loved the cake Mac. Jay devoured the rest of the cake later that night: ) I’ll just have to bake another one, next time you guys are in town!
Can this be made without the cake mix, what would the ingredients be? I’m assuming a certain amount of flour and leavening agent.
Hi Ruth,
Since I developed this recipe for our gluten-free mix, I unfortunately don’t have a recipe that you could use to convert it to a regular cake recipe using flour. Sorry.
This looks delish, Julie! And I love that I can use your mixes to bake it. It looks light enough for a summer picnic. Think I will test it out for the Hollywood Bowl!
Thanks Stephanie! It sounds like a perfect dessert for the Hollywood Bowl.
To bake this recipe as mini-muffins, how would you modify the baking time and/or temperature?