gluten free lemon raspberry cake recipe

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Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the lemon zest, lemon juice, and raspberries.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Make the frosting: In a medium bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and lemon extract, beating until light and fluffy.
Once the cake is completely cool, frost with the cream cheese frosting and garnish with fresh raspberries.

Ensure your gluten-free flour blend includes xanthan gum for best results.
For a more intense lemon flavor, you can add a tablespoon of lemon curd to the frosting.
If you don’t have fresh raspberries, you can use frozen (thawed and drained) in a pinch.