This was Pete’s second birthday cake. Actually, he shared this cake with our friend Mike, hence the “69”—Mike turned 35 and Pete turned 34 so the only logical number to put on top of the cake was 69.
Anyway, the cake…WOW. This was one amazing cake. It reminded me of our wedding cake (from Cakes for Occasions), which was quite possibly the best cake I’ve ever had (and was not gluten-free).
For the cake:
½ cup sorghum flour
½ cup white rice flour
½ cup tapioca starch
½ cup potato starch
¾ tsp. xanthan gum
½ tsp. salt
2 tsp. baking powder
2 sticks unsalted butter, softened
2 cups granulated sugar
1/3 cup fresh-squeezed lemon juice
3 tsp. lemon zest
1 tsp. vanilla extract
2 tsp. orange extract
½ cup fat-free sour cream
1. Preheat oven to 350° and grease (lightly, with canola oil spray) and line two 9” cake pans.
2. Combine the four flours, xanthan gum, salt and baking powder in a large bowl. Whisk.
3. Add butter and sugar to the bowl of a stand mixer. Beat on medium-high speed until light and fluffy.
4. Lower the mixer speed to medium and add the eggs, on at a time, mixing thoroughly after adding each egg.
5. Add the lemon juice, lemon zest, vanilla and orange extract to the stand mixer. Beat in the dry ingredients and then add the sour cream. Beat until everything is combined.
6. Pour the batter into the prepared cake pans and bake for 30-35 minutes, until the tops are light golden brown.
7. Let the cakes cool completely before assembling.
For the lemony center:
Lemon curd (click here for the recipe)
For the frosting:
4 tbsp. unsalted butter, softened
12 oz. light cream cheese
1 ½ cups icing sugar
¼ cup raspberry jam
¼ cup fresh or frozen raspberries
1 tsp. lemon juice
1 tsp. orange extract
Combine all ingredients in a stand mixture and beat until smooth.
To put it all together:
Smother the top of one cake with the lemon curd. Place the second cake on top and smother the whole delicious creation with the raspberry frosting.