Lemon Raspberry Cake Gluten Free Recipes

LEMON RASPBERRY CAKE

Steps:

• Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
• In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
• In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Set aside.
• In another bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.
• Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
• Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
• While the cakes cool, you can make the frosting.

LEMON RASPBERRY CAKE {GLUTEN-FREE}

Steps:

• Pre-heat the oven to 180°C/160°C/gas mark 4 and line and grease a 2 x 8 inch round cake tins.
• Whisk the egg whites until stiff in a very clean bowl and set aside.
• Beat the sugar with the lemon zest and butter until light and fluffy.
• Add the eggs one at a time, mixing well between additions.
• Add the vanilla extract.
• Whisk together the flour, almonds, baking powder and salt in a separate bowl then beat into the rest of the ingredients.
• Finally fold in the egg whites.
• Divide the cake mixture between the two tins.
• Sprinkle the extra tablespoon of gluten-free flour over the raspberries and shake the bowl until the raspberries are well coated in the flour.
• Drop 75g of raspberries into each tin, smoothing the cake batter over the top.
• Bake for 50 minutes or until an inserted toothpick comes out clean.
• Remove the cakes from the oven, leave in their tins for 5 minutes before inserting them out onto cooling racks.
• Brush 2 tablespoons of limoncello liberally over the top surface of the cakes.

SIMPLE RASPBERRY LEMON CAKE

Steps:

• Preheat the oven to 350°F, and lightly coat a 9"-round springform pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. In a separate bowl, whisk together the butter, egg, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain. Stir in the agave and lemon juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
• Spread the batter into the prepared pan. Arrange the raspberries in a circular pattern, beginning with the outer rim before finishing with the interior, and gently press each into the batter. (See the photos in the blog post above, where the raspberries were placed on their sides.) Bake at 350°F for 32-37 minutes. Place the cake pan onto a wire rack, and let the cake cool in the pan for 10 minutes before removing the sides of the pan. Let the cake cool completely before serving.