This Gluten-Free Raspberry Lemon Cake with Yuzu Buttercream is a bright, elegant dessert that combines the sweet-tart flavor of raspberries with fresh lemon zest and a silky yuzu-infused buttercream. The cake is incredibly moist thanks to sour cream and butter, while the gluten-free flour blend creates a tender crumb that rivals any traditional cake. Whether you are celebrating a birthday, spring gathering, bridal shower, or simply craving a bakery-style dessert, this beautiful cake delivers layers of vibrant citrus flavor in every bite.
Prep Time
30 minutes
Bake Time
30 minutes
Total Time
1 hour
Yield
One 3-layer 6-inch cake or one 10 to 12-cup Bundt cake
Cake
½ cup plus 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup plus 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, softened, or ½ cup neutral oil
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup whole milk or buttermilk, room temperature
8 ounces sour cream, room temperature
1 bag frozen raspberries
Zest of 1 lemon
Yuzu Buttercream
2 sticks unsalted butter, softened
1 stick salted butter, softened
4 cups powdered sugar
6 tablespoons heavy cream
10 drops yuzu extract
Prepare the Cake Pans
Preheat your oven to 350°F.
For a layer cake, lightly spray three 6-inch cake pans with gluten-free baking spray. Line the bottoms with parchment paper.
For a Bundt cake, grease a 10 to 12-cup Bundt pan thoroughly with baking spray.
Mix 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 until evenly combined.
Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light, fluffy, and pale in color, about 3 to 4 minutes.
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and lemon zest.
Finish the Batter
Reduce the mixer speed to low. Alternate adding the dry ingredients with the milk and sour cream, beginning and ending with the dry ingredients. Mix just until combined.
Gently fold the frozen raspberries into the batter, being careful not to overmix.
Bake the Cake
Layer Cake Option
Divide the batter evenly among the prepared cake pans and smooth the tops.
Bake for 29 to 33 minutes, or until the centers spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Bundt Cake Option
Pour the batter into 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 before carefully inverting it onto a wire rack. Let the cake cool completely before frosting.
Make the Yuzu Buttercream
In a stand mixer fitted with the paddle attachment, beat the softened butter until smooth and creamy.
Gradually add the powdered sugar in three additions, mixing well after each addition.
Add the yuzu extract and mix until fully incorporated.
Pour in the heavy cream, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. Beat for an additional 2 to 3 minutes until light and fluffy.
Assemble the Layer Cake
Place the first cake layer on a serving plate or cake stand.
Spread approximately ½ cup of buttercream evenly over the top. Repeat with the second layer.
Place the final layer on top and apply a thin crumb coat of frosting over the entire cake.
Chill the cake for 15 minutes.
Finish frosting the top and sides with the remaining buttercream, smoothing it with an offset spatula.
Decorate with fresh raspberries, lemon zest, or gluten-free sprinkles if desired.
Frost the Bundt Cake
For a Bundt cake, spread or pipe the buttercream over the cooled cake. Alternatively, reserve part of the frosting and create decorative swirls around the top.
Frozen raspberries work beautifully because they hold their shape during mixing and baking.
For an even stronger citrus flavor, add an additional teaspoon of lemon zest to the batter.
If yuzu extract is unavailable, substitute a combination of lemon and mandarin orange extracts for a similar flavor profile.
Store the finished cake covered in the refrigerator for up to 5 days.
Allow refrigerated cake to sit at room temperature for 20 to 30 minutes before serving for the best texture and flavor.
This gluten-free raspberry lemon cake is ideal for spring celebrations, Mother’s Day brunches, birthdays, weddings, and holiday gatherings.
