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Dessert for 16

Lemon Raspberry Almond Cake

This almond flour lemon cake folds in yogurt and raspberries, then bakes and gets topped with lemon butter frosting.

$0.81per serving $
85 minstart to table
16servings

AmericanVegetarianBudgetDessertsSummer

Ingredients

  • 4 eggs
  • 2/3 cup honey
  • 1 container (5 2/7 oz) raspberry or mixed berry yogurt
  • zest from 2 large lemons
  • 1/3 cup fresh squeezed lemon juice
  • 2 tsp almond extract
  • 2 3/4 cups packed blanched fine almond flour
  • 1 cup oat flour
  • 2 tbsp poppy seeds
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups butter or vegan buttery stick
  • 4 1/2 cups powdered sugar
  • 1 tbsp fresh lemon juice
  • 2 tsp lemon zest
  • 1/2 cup raspberries
  • optional: 1 tablespoon milk
  • 6 oz fresh raspberries
  • 6 oz fresh raspberries

Steps

  1. Heat the oven to 350 F and grease a 9-by-13-inch baking pan with oil.
  2. Whisk the eggs, honey, yogurt, lemon zest, lemon juice, and almond extract in a large bowl.
  3. Stir in the almond flour, oat flour, poppy seeds, baking soda, and salt until just combined.
  4. Spread the batter in the pan and bake for 35 to 40 minutes, until the center is set.
  5. Cool the cake completely for about 20 minutes before frosting it.
  6. Beat the butter, powdered sugar, lemon juice, and lemon zest until smooth, adding a little milk if needed, then spread it over the cake and top with raspberries.

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