Layered Lemon Raspberry Cake - Bakerlita.Market

Layered Lemon Raspberry Cake Jump to Recipe ↓

by Andrea Witthoeft July 01, 2020 0 Comments

Layered Lemon Raspberry Cake

Spring has SPRUNG, and so has my NEW lovely layered upon Layered Lemon Raspberry Cake!

Did you know that this is the earliest spring day since 125 years ago... So I thought there is no better way to celebrate an early spring with a healthy, keto & paleo-friendly Layered Lemon Raspberry Cake, Oh and a cup of coffee of course ;)

Cake's used to intimidate me, but know the cake is my favorite thing to bake because i is actually quite simple; Just follow my steps to the most perfect fluffy cake and you will be baking cakes EVERY DAY! Well, maybe not every day, but you know what I mean haha...

Firstly, o create a perfect FLUFFY layered cake you want to always outsource high-quality ingredients. I would highly suggest a very fine ground almond flour that could be sifted through with ease. You want to sift all your dry ingredients to make sure there are no lumps and clumps in your lovely layers.

Secondly, you want to make your cake at a lower temperature for a longer amount of time. I bake my cakes at 325 F on the convection setting if you don't have a convection setting that is fine too. You will be pleasantly surprised how evenly baked and moist your cake turns out!

Thirdly, I have found that the perfect keto cake batter is not to thick (this is how I used to make my cakes a few years back)And also traditional none-keto cake batter is typically very runny, so I thought my cakes needed to be that runny too, and I was WRONG. I found when my cake batter was too runny, the bottom turned out a bit eggy, and the middle of my cake collapsed, NOT GOOD!

I Have finally have executed the PERFECTO method how to bake an evenly light golden cake with a few simple strategies with a few single ratios of ingredients that work like a CHARM every time, YAY! 

This cake is so nice and moist since you only have to bake 2 rounds of cakes and cut them in half, giving your 4 lovelies that are ready for the raspberry jelly, my favourite spring surprise!  

This cake was actually a custom ordered Keto Birthday-Cake! If you live in the Vancouver area, I would be honoured to create any Birthday-Cakeyour birthday wishes desire :) Please check out my Bakerlita Bakery to get more information. I also ship all my baked goods (besides my cakes and cupcakes) across Canada and the USA! 


Andrea Witthoeft | Bakerlita



1 pack Bakerlita Beauty Baking Mix
2 tbsp psyllium husk powder 
2 zests of a lemon (add more or less)
1 tsp baking soda
2 tsp baking powder


5 large eggs
1 cup (250 mL) unsweetened almond milk (warm)
½ cup grass-fed butter (melted)
¼ cup lemon juice
2 tsp vanilla extract


Watch my step-by-step video on how to create my perfect pink raspberry buttercream frosting here  
1 Cup Grass-Fed Butter
1 Cup Lakanto Powdered Sugar 
1 Cup organic raspberries


1 Cup Lakanto Powdered Sugar 
2 Cups Organic Raspberries

*TOOLS NEEDED* Kitchen Aid Stand Mixer 

  1. Preheat your oven to 325 degrees F.
  2. Start by grease two- 7” cake pans with grass-fed, or you may use coconut oil as well.
  3. Trace, cut out, and line the bottom of your cake pan with parchment paper and set your prepared cake pans aside.
  4. In a medium bowl, using a sifter combined all dry ingredients, including Bakerlita Beauty Baking Mix. 
  5. Whisk everything together and set aside.
  6. In a separate large mixing bowl, combined all you wet room temperature ingredients, make sure butter is melted.
  7. Whisk everything together until you have a smooth and silky cake batter… Very important that your batter looks more on the liquidy side that thicker side; this is key to create the more airy spongy texture cake!
  8. Once your cake batter is done, divide you batters evenly between your two prepared cake trays, then pop them into your pre-heated oven.
  9. Bake cake for about 50min to 1 hour (oven depending).
  10. As the cake is baking start making the raspberry buttercream frosting.
  11. To create a perfect Buttercream frosting you need room temperature grass-fed butter, make sure it’s not too warm and oily or your buttercream will not hold it’s structure, next tip is to whip, whip, whip for a full 5-7 minutes until the butter has doubled in size and becomes super pale white in color.
  12. Next, sift in Lakanto powder sugar, and a splash of pure vanilla extract; Whip again for another few minutes.
  13. Watch my step-by-step video on how to create my pink raspberry buttercream frosting here!
  14. Once your cakes layers are completely cooled to room temperature, it’s time to slice them in half with a bread knife.
  15. Now it's time to start dressing the cake layers in that raspberry jelly, spread 4tbsp of jelly on each layer, and pipe that gorgeously pink keto butter-cream frosting around the edges of each cake layer. NOTE: if the cake is too warm your buttercream will slide off.
  16. The final touch, to decorate the top of the cake, add a dollop of buttercream to the surface of the cake, using an offset cake spatula, try to get the buttercream close to the edge of the cake.
  17. Once it is done, add some pretty little flowers, or raspberries on top, SLICE, and ENJOY!

Andrea Witthoeft
Andrea Witthoeft


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