1 cup (2 sticks) unsalted butter, at room temperature
¾ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon xanthan gum
¾ cup whole milk, at room temperature
¼ c lemon juice
zest of 1-2 lemons
4 large eggs, at room temperature
1 tablespoon vanilla bean paste
1½ cups strawberries, peaches, apricots, or other summer fruit cut into bite-sized pieces
Instructions
Preheat the oven to 350 degrees fahrenheit. Butter 3 x 6 inch cake pans and line the bottoms with parchment paper. Dust with flour and tap out the excess.
Combine the milk and lemon juice and set aside.
Combine the rice flour, almond meal, sugar, butter, and salt in the bowl of a stand mixer fitted with the paddle attachment or handheld mixer and beat on medium speed until the mixture is the texture of brown sugar, about one minute.
Add the baking powder, baking soda, xanthan gum, milk and lemon juice, lemon zest, eggs, vanilla bean paste and beat on medium-high speed for two minutes.
Using a spatula, scrape the sides of the bowl down and beat for one more minute, until the batter is smooth and fluffy. Gently fold in the fruit.
Pour the batter into the prepared pans and bake for 20 minutes. Rotate the pans and bake for an additional 10 or so minutes, until a toothpick inserted into the center of the cake comes out clean. Place the pans on a cooling rack and allow the cakes to cool for about 15 minutes, then run a sharp knife around the edges of the cake and turn out onto the cooling rack to come to room temperature.
Recipe by oh honey bakes at https://ohhoneybakes.com/strawberry-and-apricot-cake/