A new one for me worth trying…and perfect for “gluten-free” flour substitute.
THIS is the gluten free flour I use…not endorsing just saying.
Since my daughter in law is the only one in the family who is “gluten-free” I made 1/2 of the cake with gluten-free flour and 1/2 with regular flour. I honestly can’t tell THAT much difference but there is a tad.
The “gluten-free” cake was a tad “flatter” but tasted awesome…my daughter-in-law loved it!
9 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, separated
2 cups all purpose flour
1 Tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup plain greek yogurt
1 heaped cup raspberries
2 sticks (1 cup) unsalted butter, at room temperature
5 cups confectioner's sugar, sifted
juice of 1 and 1/2 lemons (about 3-4 tablespoons)
(optional) 1 small drop yellow gel food coloring
Preheat oven to 350F Butter and flour 2 non-stick 9 inch cake pans (you can use 8 inch pans, as well, just increase the cooking time.) I like to put a round of parchment paper on the bottom of the pans just to insure a good release.
Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary.
Beat in the egg yolks, one at a time. In a separate bowl beat the egg whites until soft peaks form.
Whisk together the flour, baking powder, salt, and baking soda. Add to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl. Fold in the whipped egg whites, and when no white streaks remain, fold in the berries.
Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
Bake the cakes on the same oven shelf for about 25 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don't over bake.
Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, and more lemon juice if it's too stiff.
Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.
I have mentioned before that I am a HUGE fan of butter cream icing…it is just the best and you can make it any flavor you like…in this case, lemon! I have made lemon, peanut butter, chocolate, strawberry and plain ole’ vanilla.
If I had not used all the raspberries IN the cakes I would have decorated the tops of the cakes with whole raspberries…next time I will know to buy more.
This cake was as good as advertised…AWESOME! Super moist, super delicious. The cake recipe would be a perfect base for any fruit…blueberries, strawberries, even apple…and again, ANY butter cream icing is the bomb!
This week I think I will try strawberries in the cake with chocolate butter cream icing!