Description
This Almond Flour Lemon Raspberry Cake with Crumb Topping is a moist, gluten-free dessert bursting with fresh raspberries and zesty lemon flavor. The delicate almond flour base is complemented by a buttery crumb topping and a light powdered sugar glaze, making it a perfect treat for gatherings or a special occasion.
Ingredients
Crumb Topping
- 1 cup fine blanched almond flour
- 1/4 cup light brown sugar (packed)
- 3 tablespoons cornstarch
- 1/4 cup unsalted butter (melted)
Cake Batter
- 2 1/4 cups fine blanched almond flour
- 1/2 cup cornstarch (reserve 1 tablespoon for raspberries)
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 4 large eggs (room temperature)
- 1/2 cup granulated sugar
- 2 1/2 tablespoons milk (dairy or plant-based)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1/2 teaspoon almond extract
- 1 1/2 cups fresh raspberries
Glaze
- 1/2 cup powdered sugar (sifted)
- 2-3 teaspoons milk (dairy or plant-based)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom and sides with parchment paper to prevent sticking.
- Make crumb topping: In a bowl, combine almond flour, brown sugar, and cornstarch. Add melted butter and mix until a crumbly texture forms. Refrigerate this mixture while preparing the cake batter to keep it chilled.
- Mix dry ingredients: In a separate medium bowl, whisk together the almond flour, cornstarch (minus 1 tablespoon), baking powder, and sea salt. Set aside.
- Prepare raspberries: Rinse the fresh raspberries gently and pat dry thoroughly. Toss them with the reserved tablespoon of cornstarch to prevent sinking and distribute moisture evenly.
- Beat eggs and sugar: Using a handheld or stand mixer on medium-high speed, beat the eggs and granulated sugar together for 30 to 60 seconds until foamy and aerated. This step ensures a light, fluffy texture.
- Add wet ingredients: Mix in the milk, olive oil, lemon juice, lemon zest, and almond extract to the egg mixture until fully combined.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Use a spatula to fold in the prepared raspberries carefully to avoid crushing them.
- Assemble the cake: Pour the batter into the prepared springform pan. Sprinkle the chilled crumb topping evenly over the batter for a crunchy, flavorful crust.
- Bake: Place the pan in the preheated oven and bake for 38 to 42 minutes. The cake is done when a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before releasing the springform sides.
- Prepare glaze: In a small bowl, whisk together the sifted powdered sugar and 2 to 3 teaspoons of milk until a thick, smooth paste forms.
- Finish and serve: Drizzle the glaze over the cooled cake evenly. Slice the cake and serve as a delightful dessert or afternoon treat.
Notes
- Ensure raspberries are well dried before tossing in cornstarch to prevent excess moisture in the batter.
- Using room temperature eggs helps in achieving a fluffier cake.
- If almond extract is unavailable, vanilla extract can be used as a substitute, though the almond flavor enhances the recipe.
- For a dairy-free version, use plant-based milk and a vegan butter or coconut oil for the crumb topping.
- Refrigerate leftover cake in an airtight container to maintain freshness, especially due to fresh fruit.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
