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This is an overhead close-up image of a lemon cake with raspberry jam swirl on top. The cake is cut into 8 triangles. The cake sits on a white surface with fresh raspberries on the side.

Lemon Raspberry Cake

  • Author: Lindsay Grimes Freedman
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Total Time: 50 min
  • Yield: 1 cake 1x
  • Category: dessert
  • Method: oven
  • Cuisine: cake
  • Diet: Gluten Free

Description

Lemon raspberry cake is light, lemony, moist and fluffy. It only takes 15 minutes to prep and is the perfect gluten free and dairy free cake!


Scale

Ingredients

  • 1/2 cup extra virgin olive oil
  • 3 eggs
  • zest of 2 lemons
  • 1/4 cup lemon juice
  • 2/3 cup coconut sugar
  • 2 cups blanched almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup raspberry jam

Instructions

  1. Preheat oven to 325F. 
  2. Add the olive oil, eggs and lemon zest to a bowl. 
  3. Cut the lemons in half and juice them. You want 1/4 cup lemon juice. Add the juice to the bowl. 
  4. Add the coconut sugar to the bowl and whisk to combine. 
  5. Add the almond flour, baking powder, and salt to the bowl. 
  6. Whisk again until combined. 
  7. Line a 9 inch circle pan with parchment paper (cut it into a circle to fit in the bottom of the pan) and spray the edges. 
  8. Pour the cake batter into the pan. 
  9. Place dollops of the raspberry jam on top of the cake batter. 
  10. Use a knife to create swirls on top of the cake. You want the swirls to still appear on the top of the cake.
  11. Bake for 30 – 35 minutes until the center of the cake is set and not jiggly when you give the pan a shake.
  12. Allow the cake to cool in the pan. 
  13. Use a butter knife to slide around the edges. 
  14. Place a plate on the top of the pan and flip it over. Give it a tap on the bottom so the cake releases and is now upside down on the plate. 
  15. Place a serving plate or cutting board on the bottom of the cake (that’s facing up). Hold them both and flip over so the top of the cake is facing up.
  16. Cut into 8 pieces.
  17. Sprinkle with powdered sugar, whipped cream, lemon curd, or eat it as is!


Nutrition

  • Serving Size: 1 slice
  • Calories: 262
  • Sugar: 20.8g
  • Sodium: 176mg
  • Fat: 17.6g
  • Saturated Fat: 2.6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 24.9g
  • Fiber: 0.8g
  • Protein: 3.7g
  • Cholesterol: 61mg

Keywords: lemon raspberry cake, lemon and raspberry cake,