About the Recipe
Indulge in a whimsical and vibrant Gluten-Free Raspberry Lemon Cake with Yuzu Buttercream, a gluten-free culinary delight. This enchanting dessert features a moist and tender lemon cake infused with pockets of sweet, tart raspberries. Depart from the conventional perception of dry, crumbly gluten-free cakes; this creation boasts an impressively soft texture with a delicate crumb that melts in the mouth.
The true enchantment lies in the introduction of the buttercream. We have elevated classic lemon frosting by infusing it with the unique, floral notes of yuzu. This tangy, aromatic buttercream offers a cloud of pure delight, with a flavor profile that is both familiar and invigoratingly novel.
This stunning cake serves as a celebration on a plate—ideal for birthdays, special occasions, or any moment when you desire to infuse your day with a touch of sunshine. With its radiant, elegant layers and rich, fruity flavors, it exudes an air of sophistication while remaining surprisingly accessible to create. It is a sweet, tart, and citrusy dessert that demonstrates the profound potential of gluten-free baking.
Ingredients
Cake
½ cup + 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup + 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature or ½ cup oil
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup whole milk, room temperature/ buttermilk
8 oz sour cream, room temperature
1 bag of frozen raspberries
zest of 1 lemon
Yuzu Buttercream
2 sticks of unsalted butter softened
1 stick salted butter softened
4 cups powdered sugar
6 tablespoons heavy cream
10 drops yuzu extract I use Aftelier Chef‘s Essence Flavor Drops
Preparation
Preheat the oven to 350 degrees Fahrenheit.
Spray two 6-inch cake pans lightly with gluten-free baking spray.
In the bowl of an electric stand mixer, using the paddle or whisk attachment, whip butter on medium-high speed (or high speed if using the whisk attachment) until it’s nearly white and very fluffy. Scrape down the sides of the bowl frequently.
Add powdered sugar, heavy cream, and vanilla extract to the mixer.
Mix on low speed until the ingredients are blended, then increase the speed to medium and beat until the batter is very light and fluffy. Scrape down the sides of the bowl frequently.
Gently fold in the frozen raspberries.
Spread the batter evenly between the two cake pans and smooth the tops with an offset spatula.
Bake the cakes on the same oven shelf for about 30 minutes, or until the center springs back when touched and the edges are just starting to turn golden brown. Be careful not to overbake.
Let the cakes cool for 10 minutes before turning them out onto a wire rack to cool completely.
Once the cakes are completely cool, frost them.
Add a generous amount of frosting to the first layer, then place the second layer on top. Finish by frosting the top and sides of the cake.
Notes