Almond Flour Lemon Raspberry Cake with Crumb Topping

Side view of a slice of almond flour lemon raspberry cake on a white platter.

Almond Flour Lemon Raspberry Cake with Crumb Topping

This Almond Flour Lemon Raspberry Cake is filled with raspberries and tart lemon flavor with a gluten-free crumb topping that stays crunchy, even under a powdered sugar glaze!

Course Dessert

Cuisine American, Canadian

Keyword almond flour, cake, crumb topping, gluten-free, lemon, raspberry

Prep Time 20

Cook Time 40

Total Time 1

Servings slices

Calories 436kcal

Author Leanne

Ingredients

For the crumb topping:

1 cup fine blanched almond flour
¼ cup light brown sugar packed
3 tablespoons cornstarch
¼ cup unsalted butter melted

For the cake:

2 ¼ cups fine blanched almond flour
½ cup cornstarch reserve 1 tablespoon
1 teaspoon baking powder
¼ teaspoon fine sea salt
4 large eggs room temperature
½ cup granulated sugar
2 ½ tablespoons milk dairy or plant-based
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons lemon zest
½ teaspoon almond extract
1 ½ cups fresh raspberries

For the glaze:

½ cup powdered sugar sifted
2-3 teaspoons milk dairy or plant-based

US Customary - Metric

Instructions

Preheat oven to 350F. Grease an 8-inch springform pan and line the bottom and sides with parchment paper.
To make the crumb topping, stir together the almond flour, brown sugar and cornstarch. Add the melted butter and mix together until a crumbly texture forms. Refrigerate while you prepare the cake batter.
In a medium-sized bowl, whisk together the almond flour, cornstarch (minus 1 tablespoon), baking powder and salt. Set aside.
Rinse the raspberries and dry them well. Add them to a bowl and toss with the remaining tablespoon of cornstarch.
In a large mixing bowl, use a handheld or stand mixer on medium high speed to beat together the eggs and sugar until foamy, for just 30-60 seconds. (This helps aerate the batter and create a fluffy cake).
Add the milk, oil, lemon juice, lemon zest and almond extract and mix until combined.
Add the dry ingredients to the wet mixture and mix until just combined. Use a spatula to gently fold in the raspberries.
Pour the batter into the prepared springform pan. Scatter the chilled crumb mixture evenly over top of the batter.
Bake for 38-42 minutes, or until a toothpick inserted into the middle comes out clean. Let cool in the pan before releasing the cake.
In a small bowl, whisk together the powdered sugar and milk until a thick paste forms.
Drizzle the glaze over the cooled cake. Slice and serve.

Notes

Electric mixer. To aerate the eggs and create a fluffy cake, I used an electric mixer as it's a quick way to do this. You can also use a whisk, it will just take a little longer.
Don't overmix. When beating together the eggs and sugar, you just want the mixture to get foamy to aerate the eggs a little. This will just take 30-60 seconds. If you keep mixing, the mixture will thicken and start increasing in size. This will add too much liquid to the cake and make the batter runny, which could cause the cake to sink in the middle.
Use a light colored pan and line with parchment. To prevent overbrowning use a light colored springform pan and line the bottom and sides with parchment paper. I used a dark pan (as that is all I own) but the overbrowning was minimized because of the parchment paper.
Chill the crumb topping. Since the topping uses melted butter, chilling it is essential in order to get a crunchy crumb topping. If the topping is warm, it will just melt on top of the cake.
Toss raspberries with cornstarch. This helps prevent the raspberries from sinking to the bottom of the cake. Just reserve a tablespoon from the amount of cornstarch that goes into the batter.

Nutrition