GF Lemon Raspberry Cake

Denise & 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

Blend these 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

Blend dry 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.

Lemon Cream Cheese Frosting:

4 ounces cream cheese

1/4 cup butter

5 cups powdered sugar

1 tablespoon fresh lemon juice

2-3 tablespoons milk

Beat cream 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.