Make an elegant gluten-free raspberry lemon cake with a moist citrus crumb, tart raspberries, and silky homemade yuzu buttercream.
Bright citrus, tart raspberries, and silky yuzu buttercream come together in this Elegant Gluten-Free Raspberry Lemon Cake with Yuzu Buttercream Recipe. Sour cream and butter give the cake a moist, tender texture, while a blend of sweet rice flour, white rice flour, brown rice flour, and tapioca flour creates a delicate gluten-free crumb.
Fresh lemon zest brightens the raspberry-studded batter, and fragrant yuzu extract adds a distinctive citrus flavor to the creamy frosting. The recipe can be prepared as a dramatic three-layer cake for birthdays, bridal showers, weddings, and spring celebrations or baked in a Bundt pan for an elegant dessert with simpler assembly.
Directions
Step 1: Prepare the Oven and Pans
Preheat the oven to 350°F.
For a layer cake, lightly coat three 6-inch round cake pans with gluten-free baking spray. Line the bottoms of the pans with parchment paper.
For a Bundt cake, thoroughly grease a 10- to 12-cup Bundt pan with gluten-free baking spray, making sure the spray reaches all the crevices.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and kosher salt. Continue whisking until the flours and leavening agents are evenly distributed.
Step 3: Beat the Butter and Sugar
Place the softened butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 3 to 4 minutes, or until the mixture is pale, light, and fluffy.
If using neutral oil instead of butter, mix the oil and granulated sugar until thoroughly combined.
Step 4: Add the Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed to ensure the batter is evenly mixed.
Add the vanilla extract and lemon zest. Mix until incorporated.
Step 5: Finish the Cake Batter
Reduce the mixer speed to low. Add the dry ingredients in several additions, alternating with the milk and sour cream. Begin and end with the dry ingredients.
Mix only until the batter is combined. Avoid overmixing, which may affect the cake’s tender texture.
Gently fold the frozen raspberries into the batter. Work carefully so the berries retain their shape and do not release too much color into the batter.
Step 6: Bake the Layer Cake
Divide the batter evenly among the three prepared cake pans and smooth the tops.
Bake for 29 to 33 minutes, or until the centers spring back lightly when touched. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Let the cakes cool in their pans for 10 minutes. Carefully turn the layers out onto a wire rack and allow them to cool completely before frosting.
Step 7: Bake the Bundt Cake
For the Bundt cake option, transfer the batter to the prepared Bundt pan and smooth the top.
Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 to 15 minutes. Carefully invert it onto a wire rack and let it cool completely before adding the buttercream.
Step 8: Make the Yuzu Buttercream
Place the softened salted and unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and creamy.
Gradually add the powdered sugar in three additions, mixing well after each addition. Scrape down the bowl as needed.
Add the yuzu extract and mix until evenly incorporated. Add the heavy cream 1 tablespoon at a time until the buttercream reaches a smooth, spreadable consistency.
Beat the finished buttercream for an additional 2 to 3 minutes, or until light and fluffy.
Step 9: Assemble the Layer Cake
Place the first cooled cake layer on a serving plate or cake stand. Spread approximately 1/2 cup of yuzu buttercream evenly over the top.
Add the second cake layer and cover it with another approximately 1/2 cup of buttercream. Position the final cake layer on top.
Apply a thin crumb coat of buttercream over the top and sides of the cake. Refrigerate the cake for 15 minutes to set the crumb coat.
Cover the cake with the remaining buttercream and smooth the top and sides with an offset spatula. Decorate with fresh raspberries, lemon zest, or gluten-free sprinkles if desired.
Step 10: Frost the Bundt Cake
For the Bundt cake, spread or pipe the yuzu buttercream over the completely cooled cake. The buttercream may be applied evenly or piped into decorative swirls around the top.
Notes
Frozen raspberries work well in this recipe because they hold their shape during mixing and baking. Fold them into the batter gently and avoid thawing them first.
For a stronger lemon flavor, add 1 additional teaspoon of lemon zest to the cake batter.
If yuzu extract is unavailable, use a combination of lemon extract and mandarin orange extract to create a similar citrus flavor profile.
The cake may be prepared with softened butter or neutral oil. Butter provides a richer flavor, while oil produces a slightly different crumb. Use one option and do not combine both.
Make sure the cake layers or Bundt cake are completely cool before applying the buttercream. Frosting a warm cake may cause the buttercream to soften or melt.
Store the finished cake covered in the refrigerator for up to 5 days. Allow refrigerated cake to stand at room temperature for 20 to 30 minutes before serving for the best texture and flavor.
When preparing the cake for someone with celiac disease or gluten sensitivity, verify that all packaged ingredients, including the baking spray, extracts, sprinkles, baking powder, and powdered sugar, are appropriately labeled gluten-free. Prevent cross-contact by using clean equipment, pans, utensils, and work surfaces.
