Gluten Free Lemon Cake with Raspberries and White Chocolate

Hey hey, everyone! Merry Christmas and happy holidays to you all!!!! I've got a slew of new recipes coming up for you all  the first of which is a delectable and delightful Lemon White Chocolate and Raspberry cake. I made this recipe for my friend Amar's birthday and it was such a hit that another friend of mine placed an order for it the very next day. ;) This cake is very moist, very lemony and has just the right amount of sweetness. I hope you enjoy it!

1 c butter, softened to room temperature
2 c organic sugar
2 tsp vanilla
1/2 c lemon juice (approx 2 - 2 1/2 large juicy lemons)
zest of 2 large lemons
1 cup plain yogurt (I used Greek yogurt for extra protein)
3/4 tsp salt
2 tsp baking powder
2 1/2 c gluten free flour (I used Trader Joe's brand)
1 1/2 c white chocolate chips
1 c raspberries (fresh or frozen)

Lemon Glaze

1/2 c butter, softened
2 - 3 c powdered sugar
juice of 1/2 lemon
1/2 tsp vanilla
Limoncello (Italian lemon liquor) or milk to thin

Preheat oven to 375*F. Butter and flour a non stick bundt pan and set aside. (Use the same gluten free flour used in the cake to dust the pan.)

In a large mixer bowl, cream butter and sugar until light and fluffy. Add in eggs, one at a time, mixing well after each addition. Add vanilla, lemon juice, yogurt, salt, and baking powder and mix well. While mixing, slowly add in gluten free flour; mix well and stir in white chocolate chips and raspberries. Pour batter into prepared bundt pan and bake at 375* for about 45 minutes, or until knife inserted in center comes out clean but moist. Cake will be firm to the touch and the top and sides will be golden brown. Remove from oven and let cool 10 - 15 minutes before removing from pan. Invert cake onto a plate and drizzle with lemon glaze.

Decorate to your hearts content, I used fresh flowers, lemon slices, a dusting of powdered sugar, and more grated lemon zest to spruce the cake up and make it oh so pretty!!!

Enjoy! And Shimmy on! <3