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.
It is perfect for any occasion, from a birthday party to a summer picnic. Whether you are gluten-free or not, there is a recipe out there for you. So why not try making this cake today and impress your friends and family with your baking skills?
Key Almond Raspberry Lemon Cake Ingredients & Why
Enhances cake richness and flavor when softened to room temperature for easy creaming with sugar.
Provides sweetness and contributes to a tender crumb. We use caster sugar in one recipe, and granulated white sugar or maple syrup in others.
Bind ingredients and add structure. Add them one at a time, beating well after each addition.
Substitute for some or all of the flour, offering a nutty flavor and moist texture.
Lemon zest and juice
Infuse a bright, citrusy flavor. Grate zest into the batter and use juice for glaze or frosting.
Introduce sweet-tartness and vibrant color. Use fresh or frozen, fold into batter, or use as a filling.
Imparts nuttiness in small amounts to complement ground almonds.
Creates a tangy, rich frosting or glaze.
Sweetens frosting, ensuring a smooth texture.
Add crunch and nutty flavor when incorporated into the batter alongside ground almonds.
How Do You Make The Best Almond Raspberry Lemon Cake?
- Quickly preheat to 350°F.
- Line the bottom of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper. Make sure to apply nonstick cooking spray to both the parchment paper and the sides of the pans. Using parchment paper is essential to prevent the cake from sticking.
- Whisk eggs, honey, yogurt, lemon zest, lemon juice, and almond extract in a bowl for a smooth blend.
- Whisk almond flour, oat flour, poppyseeds, baking soda, and salt in a separate bowl. Combine with wet ingredients for a smooth mixture.
- Divide the batter between pans, level with a spatula, and bake. It takes 18-28 minutes for 8-inch pans or 25-35 minutes for 6-inch pans. Check for doneness with a toothpick. Ensure the cakes cool completely before frosting, preferably at room temperature. You can make them a day ahead.
- Whip up your raspberry frosting swiftly: Blend ½ cup raspberries until smooth, strain, and set aside. In an electric mixer, combine softened butter, 4 cups powdered sugar, lemon juice, lemon zest, and 2 tbsp raspberry puree until thoroughly mixed. Adjust sweetness with powdered sugar to your liking. If you prefer a creamier texture, consider adding 1 tbsp of milk. Your ideal frosting awaits!
- Frosting the cake is a breeze! Begin by placing 1 tablespoon on the cake stand and spreading it. Invert a cake layer and add 1/2 cup of frosting between layers, topping each with halved raspberries. Press the raspberries into the frosting to avoid gaps. Repeat for all layers, then frost the top and sides with the remaining lemon frosting. Even if the cake appears a bit bare on the outside, rest assured, it will be delicious!
- For maximum freshness, garnish the cake with fresh raspberries just before serving.
- Store cake at room temp for a day, then refrigerate for 5-7 days of freshness. Cover it well.
Pro Tips For Making Almond Raspberry Lemon Cake Recipe
- Avoid overmixing for a tender cake: Mix ingredients just until combined.
- Enhance moisture with buttermilk or vinegar-infused milk.
- Opt for freshness: Choose ripe raspberries and zesty lemons.
- Prep pans right: Grease and flour to prevent sticking.
- Ensure a cool cake for perfect frosting adhesion.
- Elevate with fresh raspberries and zesty lemon zest.
How to Store Almond Raspberry Lemon Cake
- Refrigerate: Cover and refrigerate the cake for 5-7 days.
- Freeze: For longer storage, tightly wrap the cake in plastic and aluminum foil; freeze for 2-3 months.
- Room temperature: Store in an airtight container at room temperature for up to 3 days.
- Slices: Keep leftover cake slices airtight in the fridge or freezer.
- Frosting: Refrigerate leftover frosting for up to 24 hours; re-whip at room temperature if necessary.
Can You Freeze Almond Raspberry Lemon Cake?
- Ambitious Kitchen: You can freeze the cake, but the recipe doesn’t specify whether to freeze it whole or in parts.
- Carlsbad Cravings: Freeze the raspberry filling for up to three months; the recipe doesn’t clarify whether to freeze the entire cake or its components.
- Crumb Top Baking: Not recommended to freeze this cake; it’s best enjoyed fresh.
- Salted Sweets: Store the cake at room temperature in an airtight container for 3-4 days; the recipe doesn’t specify whole cake or components for freezing.
- The Brick Kitchen: The recipe doesn’t mention freezing the cake.
- From the Larder: Freeze the individual cake sponges once cooled; the recipe doesn’t specify whole cake or components for freezing.
- In summary, you can freeze almond raspberry lemon cake, but the best approach may vary by recipe. If no freezing instructions are provided, it’s advisable to freeze the cake components instead of the whole cake.
Frequently Asked Questions About Almond Raspberry Lemon Cake
What are the main ingredients in almond raspberry lemon cake?
Almond meal, fresh raspberries, lemon, eggs, sugar, flour, and butter come together to create the delicious almond raspberry lemon cake.
Is almond raspberry lemon cake gluten-free?
Unearth gluten-free options like Days of Jay’s almond raspberry lemon cake recipe amidst others.
What is the texture of almond raspberry lemon cake?
Craft a delightful almond raspberry lemon cake with a moist, dense texture and a soft, buttery crumb, thanks to almond meal.
What is the frosting or topping for almond raspberry lemon cake?
When it comes to almond raspberry lemon cake, the topping options are diverse. You can choose from cream cheese buttercream, pink white chocolate ganache drips, or simply dust it with powdered sugar.
Almond Raspberry Lemon Cake Recipe
- 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
- 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)
- 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.