Lemon Raspberry Cake
& Elena Castelli
2/3 cup canola
oil or coconut oil
1 1/2 cup sugar
4 large eggs
2 teaspoons vanilla
Grated zest of one lemon
ingredients in a large bowl for about 2 minutes.
2 1/2 cups
gluten free all purpose flour
3/4 coconut flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. xanthan gum
ingredients in a separate large bowl.
1 1/2 buttermilk
(rice milk also works) Add 1 tablespoon fresh lemon
juice to buttermilk.
Add half the
flour to the egg mixture. Blend lightly until the flour
is incorporated. Add half of buttermilk mixture.
Blend. Add remaining flour and blend. Add remaining
milk and blend. Pour into 3 buttered and parchment
lined cake pans. Bake at 350 F for 22-25 minutes.
Frost with Lemon Cream Cheese Frosting and 2 tablespoons
seedless raspberry jam.
4 ounces cream
1/4 cup butter
5 cups powdered sugar
1 tablespoon fresh lemon juice
2-3 tablespoons milk
cheese and butter. Add powdered sugar, 1 tablespoon
lemon juice, and 2 tablespoons milk. Beat slowly until
incorporated. Add additional milk 1 tablespoon at a
time until a creamy texture is achieved. Place one cake
layer on cake plate. Spread with raspberry jam. Spread
layer to top with frosting. Repeat with next layer.
Frost sides and top of entire cake.