Lemon Raspberry Anniversary Cake

A moist lemon cake, brushed with lemon syrup, filled with raspberry preserves and lemon buttercream then lightly frosted with lemon buttercream frosting swirled with raspberries.

Ingredients:
Lemon Cake:

• 2-2/3 cups all-purpose flour
• 1/3 cup tapioca flour
• zest of 2 lemons
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 cup almond milk
• 1/2 cup lemon juice
• 3/4 cup unsalted butter, room temperature
• 1-1/2 cups granulated sugar
• 4 large eggs, room temperature

Lemon Syrup:

• 1/2 cup water
• 1/2 cup sugar
• 1/4 cup lemon juice

Lemon Buttercream Frosting:

• 1 cup unsalted butter, room temperature
• 5-6 cups confectioners sugar
• zest of 2 lemons
• 1/4 cup lemon juice
• Raspberry jam (or fresh raspberry puree) for filling
• Candied raspberries and fresh flowers for garnish

Instructions:
For the Cake:

1. Heat your oven to 350 degrees. Prepare three 6-inch cake pans with butter and flour and set aside.
2. In a medium bowl, add the flours, baking powder, baking soda, salt and lemon zest and whisk until combined. Then to a small bowl, add the milk and lemon juice and stir. Set both aside until ready to use.
3. In a large bowl of a stand mixer with the paddle attachment, cream the butter on high-speed for about 5 minutes, until light in color and fluffy. Turn your mixer to medium, slowly add the sugar and mix until well blended for about 5 minutes longer.
4. Add the eggs, one at a time, until fully incorporated. Then add the dry and wet ingredients, alternating as blending. Do not over mix.
5. Pour batter into prepared pans and bake for 30-40 minutes, or until a toothpick inserted into the middle shows soft crumbs. Remove and let cool 10 minutes on a rack, then take out of pans and let the cakes cool completely before frosting.

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