Persian Lime Cake with Raspberry Buttercream

Directions

1. Preheat the oven to 350 degrees F. Adjust oven rack to the center position. Grease two 8-inch round cake pans with gluten-free nonstick cooking spray. Whisk together gluten-free flour, sugar, baking powder, and salt in a large bowl. Add oil, milk, eggs, and vanilla extract. Blend until smooth. Spread the batter evenly in a 13x9 glass baking pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 30-40 minutes. Remove pans from the oven. Place on a cooling rack. Allow cakes to cool in the pan completely, at least one hour before frosting.
2. Place the butter in the bowl of a stand mixer, then sift the powdered sugar on top. Fit the machine with a paddle attachment, and mix on low until the powdered sugar is fully incorporated. Add vanilla and salt, then increase speed to medium and beat until the frosting is airy and light, pausing along the way to scrape the bowl and beater as needed. This will take about 6 minutes, although the exact timing will vary depending on the power of the machine. During this time, the mixture will have warmed to approximately 70°,F.
3. Reduce speed to low, then drizzle in the cream and balsamic. When fully incorporated, pause to scrape the bowl and beater, then continue beating a few seconds more on medium speed. Taste and adjust salt and vanilla as needed, or add whatever other extracts or gel colors are desired. Use immediately.