Raspberry Pound Cake (Mini Bunt Cake Style)

Hope everyone had a Happy Easter! As Easter rolls around every year, it is easy to forget exactly what Easter is about. Bunnies, eggs, and Easter baskets consume our minds these days. But that is not the true meaning of Easter. Easter is to celebrate the resurrection of Jesus. He paid the price for our sins and conquered death, so His followers would not have to suffer like He did. Many take it for granted, and I for sure fall into that category at times. We cannot do anything to earn God's love or a place in Heaven because Christ did it all for us on the cross. If that is not amazing love, I do not know what is! 

My family and I traveled to a relatives house, and they asked us to bring a dessert. My mom suggested something with fruit since we still have snow here because maybe that will help it feel a little more like Spring. I looked at multiple strawberry cakes, but of course, none of them I was able to eat. Low and behold Sarah Britton comes through for me again! I can always count on her!

This pound cake is delectable! I love the slight touch of lemon with the raspberries and a coconut glaze. A perfect Spring dessert! They are moist and light not leaving you weighed down. I saw my mom's mini bunt cake pan a couple weeks ago and really wanted to use it. What a great opportunity this was! In this recipe I used spelt flour which is not gluten free, but some people (like me!) can tolerate it without a problem. 

Lemon Raspberry Pound Cake 

Adapted from My New Roots and The Urban Poser

Yields 6-8 small bunt cakes

Ingredients:

Cake:

2 1/4 cups spelt flour

1 tsp. aluminum-free baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 Tbsp. coconut butter

3 Tbsp. applesauce 

1/2 cup organic raw coconut sugar

1 Tbsp. ground flax seed mixed with 3 Tbsp. water

2 egg whites

2 tsp. pure vanilla extract 

1 1/4 cup organic vanilla Greek yogurt 

1 1/2 cup frozen raspberries; keep frozen until ready to use 

Finely grated zest of one organic lemon or 1 Tbsp. lemon peel 

Glaze:

1/4 cup coconut butter (should be pourable add more liquid as needed)
2-3 teaspoons honey
1/4 teaspoon vanilla extract
1/4 cup fat full coconut milk

Directions:
Cake:
Preheat oven to 350F. Coat a small 6 count cake bunt pan with oil. Combine the ground up flax seed and water and set aside until it has formed a gel like consistency. Sift together flour, baking powder, baking soda and salt; set aside. In a large bowl, beat coconut butter and applesauce until combine; gradually beat in the coconut sugar, beat about 2-3 minutes.  Gradually beat in flax egg, egg whites, extract and lemon peel. Beat in flour mixture and yogurt, alternating each, beginning and ending with flour mixture; fold in frozen raspberries. Pour batter into prepared pan and bake until a wooden toothpick inserted near the middle comes out clean. For small bunt cakes bake for 25 minutes. If making a large bunt cake or a loaf bake for 1 hour and 15 minutes. Be sure to check after 45 minutes to make sure it will need the full bake time. Cool in pan for 10 minutes. Slide a thin knife around the edges to cake to loosen and take out of pan. Coll completely before adding the glaze.

Glaze:
Mix together the coconut butter and honey to form a thick paste. If you don't do it in this order the glaze tends to curdle. Now add hte vanilla, than coconut milk one tablespoon at a time till it is a consistency you like.

(Note: It is important to warm and stir coconut butter when opening a new jar. The coconut oil on the top needs to be mixed into the 'butter' in order to get a nice consistency.)