Raspberry Lemon Cake (Print Version)
# Ingredients:
→ Cake
01 -
3 cups gluten-free flour
02 -
1 ½ cups sugar
03 -
1 cup unsalted butter, room temperature
04 -
1 cup unsweetened plain yogurt
05 -
¼ cup milk
06 -
1 tbsp baking powder
07 -
¾ tsp baking soda
08 -
½ tsp salt
09 -
3 eggs
10 -
3 tbsp lemon zest
11 -
⅓ cup lemon juice
12 -
2 cups fresh raspberries
→ Vanilla Frosting
13 -
2 cups unsalted butter, room temperature
14 -
5 cups powdered sugar
15 -
2 tsp lemon juice
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans with nonstick baking spray.
02 -
In a large mixing bowl, cream together the butter, lemon zest, and sugar using an electric mixer on high speed for about 5 minutes until light and fluffy.
03 -
Add the eggs, milk, lemon juice, and yogurt to the butter mixture. Mix until well combined.
04 -
In a separate bowl, sift together the gluten-free flour, baking powder, baking soda, and salt.
05 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 -
Gently fold in the fresh raspberries using a spatula, being careful not to crush them.
07 -
Divide the batter evenly between the prepared cake pans.
08 -
Bake in the preheated oven for 28-33 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
09 -
Remove the cakes from the oven and allow them to cool completely in the pans before removing and assembling.
10 -
In a large mixing bowl, beat the butter until smooth using an electric mixer. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition, until desired sweetness and consistency are reached. Add the lemon juice and continue to beat until smooth and creamy.
11 -
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. Optional: Top the cake with lemon curd for added flavor.
12 -
Serve and enjoy!