Almond Raspberry Lemon Cake Recipe
Look no further for a sweet and tangy dessert with a nutty twist – the Almond Raspberry Lemon Cake recipe! This delightful cake combines fresh lemon juice and zest, raspberries, and almond flour for a light and moist treat that'll leave your taste buds craving more.
Ingredients
Wet ingredients:
- 4 eggs , at room temperature
- 2/3 cup honey
- 1 (5.3 ounce) container of raspberry or mixed berry plant-based siggi’s yogurt*
- Zest from 2 large lemons
- 1/3 cup fresh squeezed lemon juice
- 2 teaspoons almond extract
Dry ingredients:
- 2 3/4 cups packed blanched fine almond flour
- 1 cup oat flour** (do not pack!)
- 2 tablespoons poppyseeds
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the lemon raspberry frosting:
- 1 ½ cups (12 ounces) butter or vegan buttery stick (such as Miyokos), at room temperature
- 4-5 cups powdered sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- ½ cup raspberries (to make 1-2 tablespoons raspberry puree)
Instructions
- To begin, preheat the oven to 350°F.
- Prepare your cake pans by lining the bottom of three 6-inch round pans or two 8-inch round pans with parchment paper rounds. Ensure a nonstick surface by also spraying the parchment paper and sides of the pans. This step is crucial to prevent the cake from sticking.
- Mix eggs, honey, yogurt, lemon zest, lemon juice, and almond extract in a large bowl until smooth and well combined.
- In a separate bowl, whisk together almond flour, oat flour, poppyseeds, baking soda, and salt. Then, add these dry ingredients to the wet mixture and blend until smooth.
- Divide batter evenly between pans, smooth tops with a spatula, and bake for 18-28 minutes (8-inch pans) or 25-35 minutes (6-inch pans). Test with a toothpick for doneness. Cool completely before frosting. Best to frost at room temperature or make a day ahead.
- Create raspberry frosting: Blend ½ cup raspberries until smooth, strain to remove seeds, and set aside. In an electric mixer, whip softened butter, 4 cups powdered sugar, lemon juice, lemon zest, and 2 tbsp raspberry puree until well combined. Adjust sweetness with more powdered sugar if desired. Optionally, add 1 tbsp milk for creaminess.
- Frost the cake by placing 1 tablespoon on the cake stand and spreading it. Invert a cake, add 1/2 cup frosting between layers, and top with halved raspberries. Smoosh them into the frosting for a seamless finish. Repeat for all layers, then frost the top and sides with the remaining lemon frosting. Enjoy!
- Enhance the cake by garnishing it with fresh raspberries just before serving, ensuring their freshness.
- After a day at room temp, refrigerate your cake for up to 7 days to keep it fresh. Ensure it's well-covered.