Monday, June 25, 2018

This Natural, “Naked” Raspberry Cake Is the Perfect End for Outdoor Summer Meals

If you like lemons and raspberries you’re going to LOVE this Lemon Raspberry Cake! Don’t let the Summer slip by without baking this lemon raspberry cake!



  • unsalted butter, for the pans
  • ⅔ cup quick-cook polenta or cornmeal
  • ⅔ cup brown rice flour
  • ¾ cup desiccated (dried unsweetened) coconut
  • 1 ¼ cups golden caster sugar
  • 1 ½ teaspoons baking powder
  • finely grated zest of 2 unwaxed lemons
  • a pinch of sea salt flakes
  • 1 ½ cups kefir, buttermilk, or natural yogurt
  • ⅔ cup virgin coconut oil, melted
  • 3 eggs, lightly beaten
  • 3 cups raspberries, fresh or frozen


  • 1 ½ cups heavy cream
  • 1 ½ cups Greek-style yogurt, the thickest you can find
  • finely grated zest of 1 unwaxed lemon
  • 1 tablespoon lemon juice
  • 3 tablespoons golden icing (confectioners’) sugar
  • 2 ½ cups fresh raspberries, plus more to serve


  1. Preheat the oven to 350°F. Butter the sides and bases of 3, 8-inch loose-bottomed cake pans. Line the bases with baking parchment.
  2. In a bowl, mix together the polenta, rice flour, coconut, sugar, baking powder, lemon zest, and salt, using a whisk to disperse all the ingredients evenly.
  3. Get full recipe==>>