Gluten Free Lemon Raspberry Cake

1. Preheat the oven to 350°F (175°C) and line three 8-inch round cake pans with parchment paper.
2. In a large mixing bowl, beat ½ Cup (110g) Unsalted Butter, ⅓ Cup (75g) Vegetable Oil, and 1 ¾ Cups (350g) Granulated Sugar until pale and fluffy, about 2–3 minutes.
3. Add 4 Large Eggs, Room Temp, one at a time, mixing well after each addition. Beat in 1 Tbsp Vanilla Extract, 1 Tsp Lemon Zest, and 1 Tsp Lemon Extract.
4. In a medium bowl, whisk together 2 ¼ Cups (300g) Gluten-Free Flour, ¼ Cup (30g) Cornstarch, 2 Tsp Baking Powder, ½ Tsp Baking Soda, and ½ Tsp Kosher Salt.
5. In a small bowl, stir together 1 Cup (240g) Milk with 1 Tbsp Apple Cider Vinegar, then set aside for 10 minutes to curdle.
6. Add half of the dry mixture to the butter mixture, mix gently, then stir in the milk mixture. Add the remaining dry mixture and mix just until combined—do not overmix.
7. Divide the batter evenly among the prepared pans and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before filling.

1. In a medium saucepan, whisk ½ Cup (100g) Granulated Sugar with 2 Tbsp Cornstarch. Add 4 Large Egg Yolk sand whisk until smooth.
2. Slowly whisk in ¾ Cup (180ml) Whole Milk and ¾ Cup (180ml) Heavy Cream until combined.
3. Place over medium heat, whisking constantly, until the mixture thickens, about 5–7 minutes.
4. Remove from heat and stir in the Zest Of 2 Lemons, 2 Tbsp Unsalted Butter, 2 Tbsp Lemon Juice, and 1 Tsp Vanilla Extract.
5. Strain through a fine mesh sieve for extra smoothness. Cover with plastic wrap pressed against the surface and refrigerate until chilled.

1. In a saucepan, combine 2 Cups (250g) Raspberries, ¼ Cup (50g) Sugar, 1 Tbsp Lemon Juice, and 1 Tsp of Cornstarch + 1 Tsp of water to make a slurry.
2. Cook over medium heat for 5–7 minutes until berries break down and mixture thickens.
3. Mash lightly for texture. Let cool completely before layering.

1. In a stand mixer, beat 8oz Cream Cheese, Chilled until smooth.
2. Add 1 Cup (100g) Powdered Sugar and ½ Cup Ground Freeze-Dried Raspberries, mixing until combined and bright pink.
3. With the mixer on medium speed, slowly stream in 1 ½ Cups (360ml) Heavy Cream and whip until fluffy, about 3–4 minutes. The frosting should be light and spreadable.

1. Place the first cooled cake layer on a serving plate. Spread with a generous layer of Lemon Pastry Cream, then top with a layer of Raspberry Compote. 
2. Repeat with the second cake layer and more pastry cream and a layer of Raspberry Compote. 
3. Place the final cake layer on top, then frost the entire cake with Raspberry Whipped Cream Cheese Frosting.
4. Garnish with fresh raspberries, lemon slices, or edible flowers for a beautiful finish.

Prep Time: 40 minutes

Cook Time: 25 minutes

Cool Time: 2–3 hours 

Total Time: ~3 ½ – 4 hours

Servings: 12–14 slices

Estimated Calories Per Serving: 420–450 calories