Gluten Free Lemon Raspberry Cake
Indulge in a zesty gluten-free delight with our Lemon Raspberry Cake! Bursting with the bright flavors of fresh lemons and juicy raspberries, this cake is a treat for the senses. With its light and fluffy texture, crafted using almond flour and a touch of honey, you'll be coming back for seconds in no time!
Prep
15
min
Cook
50
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥬Fresh Produce(5)
- 1 box lemon instant pudding mix (3.4 oz)
- 2 tsp lemon extract (10 ml)
- ¼ c lemon juice (about 2 lemons) (60 ml)
- Zest of 2 lemons
- 1 ½ c raspberries gently tossed in 2 tsp gluten free flour (360 ml)
🥛Dairy & Eggs(6)
- 1/3 c melted butter (75.6 g)
- ½ c butter, room temperature (114 g)
- 8 oz cream cheese, room temperature (227 g)
- 4 eggs, room temperature
- 1 c Greek yogurt (full fat), room temperature (240 ml)
- 1 ½ c milk, room temperature (360 ml)
🫙Pantry Staples(3)
- 3-4 c powdered sugar (600-800 g)
- 1 tbsp vanilla bean paste (15 ml)
- 1/3 c vegetable oil (79.9 ml)
📦Other(1)
- 1 box gluten free yellow cake mix
Nutrition (per serving)
Calories
577
Protein
6g
Carbs
75g
Fat
30g
👨🍳 Instructions
- 1
In a bowl combine all cake ingredients (except raspberries), mix until smooth. Cover bowl with plastic wrap and sit for 15-45 minutes to hydrate batter. While hydrating, preheat oven to 350, grease a 10 cup bundt pan (make sure this is gluten free), and gently toss raspberries in flour.
- 2
When batter is hydrated fold in raspberries. Pour batter into prepared cake pan. Bake for 40 - 50 minutes or until toothpick inserted into the center comes out mostly clean. Let cake cool in pan for 15 minutes, then remove and place on wire rack and wrap cake in plastic wrap to finish cooling (this seals in moisture).
- 3
While cake cools, make frosting: combine butter and cream cheese, whip until light and fluffy then slowly add sugar and vanilla.
- 4
Once cake has cooled, pipe on frosting, starting outside of the cake moving into the center hole for the cleanest lines.
💡 Pro Tips
- ✓Let your gluten-free batter hydrate for 15-45 minutes before baking because gluten-free flours absorb liquids 15-20% slower than wheat flour, and this resting period allows starches to fully hydrate and gelatinize for better crumb structure.timing15-45 minutes
- ✓Coat raspberries in 2 tsp of gluten-free flour (not just to prevent sinking) because the flour's starches create a moisture barrier that prevents berry juices from bleeding into the batter and creating dense, discolored pockets during the 40-50 minute bake.ingredient2 tsp flour per 1.5 c raspberries
- ✓Wrap the cooling cake in plastic wrap after 15 minutes in the pan because gluten-free cakes lose moisture 25-30% faster than wheat cakes due to lower gluten protein content; plastic wrap creates a humidity barrier that locks in moisture and prevents a dry crumb.timing15 minutes in pan, then wrap immediately
- ✓Use full-fat Greek yogurt at room temperature (not cold) because the fat emulsifies with oil and eggs more efficiently at 68-72°F, and the yogurt's lactic acid reacts with the cake mix's leavening agents to enhance lift by 10-15%.ingredientRoom temperature (68-72°F), full-fat only
- ✓Fold raspberries into batter using an under-and-over motion rather than stirring, making no more than 8-10 folds, because aggressive mixing ruptures berry cell walls and releases anthocyanins (pigments) that bleed into surrounding gluten-free batter, creating gray-brown discoloration.technique8-10 folds maximum
Share this recipe
Prep
15
min
Cook
50
min
Serves
12
people
Level
intermediate
Share this recipe
Gluten Free Lemon Raspberry Cake
Indulge in a zesty gluten-free delight with our Lemon Raspberry Cake! Bursting with the bright flavors of fresh lemons and juicy raspberries, this cake is a treat for the senses. With its light and fluffy texture, crafted using almond flour and a touch of honey, you'll be coming back for seconds in no time!
📝 Ingredients
Serves 12🥬Fresh Produce(5)
- 1 box lemon instant pudding mix (3.4 oz)
- 2 tsp lemon extract (10 ml)
- ¼ c lemon juice (about 2 lemons) (60 ml)
- Zest of 2 lemons
- 1 ½ c raspberries gently tossed in 2 tsp gluten free flour (360 ml)
🥛Dairy & Eggs(6)
- 1/3 c melted butter (75.6 g)
- ½ c butter, room temperature (114 g)
- 8 oz cream cheese, room temperature (227 g)
- 4 eggs, room temperature
- 1 c Greek yogurt (full fat), room temperature (240 ml)
- 1 ½ c milk, room temperature (360 ml)
🫙Pantry Staples(3)
- 3-4 c powdered sugar (600-800 g)
- 1 tbsp vanilla bean paste (15 ml)
- 1/3 c vegetable oil (79.9 ml)
📦Other(1)
- 1 box gluten free yellow cake mix
Nutrition (per serving)
Calories
577
Protein
6g
Carbs
75g
Fat
30g
👨🍳 Instructions
- 1
In a bowl combine all cake ingredients (except raspberries), mix until smooth. Cover bowl with plastic wrap and sit for 15-45 minutes to hydrate batter. While hydrating, preheat oven to 350, grease a 10 cup bundt pan (make sure this is gluten free), and gently toss raspberries in flour.
- 2
When batter is hydrated fold in raspberries. Pour batter into prepared cake pan. Bake for 40 - 50 minutes or until toothpick inserted into the center comes out mostly clean. Let cake cool in pan for 15 minutes, then remove and place on wire rack and wrap cake in plastic wrap to finish cooling (this seals in moisture).
- 3
While cake cools, make frosting: combine butter and cream cheese, whip until light and fluffy then slowly add sugar and vanilla.
- 4
Once cake has cooled, pipe on frosting, starting outside of the cake moving into the center hole for the cleanest lines.
💡 Pro Tips
- ✓Let your gluten-free batter hydrate for 15-45 minutes before baking because gluten-free flours absorb liquids 15-20% slower than wheat flour, and this resting period allows starches to fully hydrate and gelatinize for better crumb structure.timing15-45 minutes
- ✓Coat raspberries in 2 tsp of gluten-free flour (not just to prevent sinking) because the flour's starches create a moisture barrier that prevents berry juices from bleeding into the batter and creating dense, discolored pockets during the 40-50 minute bake.ingredient2 tsp flour per 1.5 c raspberries
- ✓Wrap the cooling cake in plastic wrap after 15 minutes in the pan because gluten-free cakes lose moisture 25-30% faster than wheat cakes due to lower gluten protein content; plastic wrap creates a humidity barrier that locks in moisture and prevents a dry crumb.timing15 minutes in pan, then wrap immediately
- ✓Use full-fat Greek yogurt at room temperature (not cold) because the fat emulsifies with oil and eggs more efficiently at 68-72°F, and the yogurt's lactic acid reacts with the cake mix's leavening agents to enhance lift by 10-15%.ingredientRoom temperature (68-72°F), full-fat only
- ✓Fold raspberries into batter using an under-and-over motion rather than stirring, making no more than 8-10 folds, because aggressive mixing ruptures berry cell walls and releases anthocyanins (pigments) that bleed into surrounding gluten-free batter, creating gray-brown discoloration.technique8-10 folds maximum