# @kalejunkie on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DIysKH_pasj
- **Gondola URL:** https://gondola.cc/posts/36608889-kalejunkie-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/93fd1c2369.jpg
- **Posted:** 2025-04-23T14:16:05.000+00:00
- **Account Owner:** Nicole Keshishian | KALEJUNKIE® (@kalejunkie) — https://gondola.cc/kalejunkie

## Caption

Mom’s Favorite Lemon Raspberry Cake 🍋 Before becoming a mom, cooking and baking was just that—something I did to satisfy hunger or a craving and move on with my day—there wasn’t anything deeper there. But now that I’m a mom, making food for my boys means something more—it’s now about bonding and creating memories in the kitchen. Preparing food is one of the ways I show love, and my @spinellikilcollin pieces are right there with me through it all, woven into the rhythm of everyday moments in and out of the kitchen. Every time I look down at my hands, I’m reminded that my jewelry isn’t just a fashion accessory—they are part of life’s everyday moments. #SpinelliKilcollin

Mom’s Favorite Lemon Raspberry Cake
Makes 8-10 servings 
2 cups all purpose or gluten-free 1:1 baking flour (NOT packed)
2 tsp baking powder
1 1/4 cups granulated sugar (or granulated monk fruit)
1/2 cup salted butter, melted
2 eggs
1 cup greek yogurt, plain
2 tsp vanilla extract
8 oz frozen raspberries
1 tb  all purpose or gluten-free 1:1 baking flour 
2 lemons, zested
Lemon glaze (optional)
2 tb lemon juice
1 cup powdered sugar (or monk fruit powdered sugar)

Preheat oven to 350F, on convection bake. Line the bottom of the 9x3-inch springform pan with parchment paper and grease sides of the pan with cooking spray. In a medium bowl, mix together the flour and baking powder and set aside. In another larger bowl, add the sugar, melted butter, and eggs. Whisk for 2 minutes until the mixture is smooth and lighter in color. Add in the vanilla and greek yogurt and mix until smooth. Add the flour mixture to the bowl with the wet ingredients, slowly in two batches, being careful not to over mix. Add the frozen berries to a small bowl and toss with the flour, then gently fold them into the batter along with the zest of one of the lemons. Transfer the batter to the pan. The batter will be thick, so shake the pan so it is even. Add remaining lemon zest on top. Bake for 35-40 minutes or until a toothpick comes out clean. If making the lemon glaze, add the lemon juice and powdered sugar to a bowl and mix until completely smooth. Once the cake has cooled, pour the glaze on top. Slice and enjoy!

## Stats

- **Views:** 22,905
- **Likes:** 0
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- **Comments:** 67

## Tags

spinellikilcollin

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