Gluten Free Lemon Raspberry Cake
Indulge in a burst of sunshine with this gluten-free lemon raspberry cake, featuring zesty lemon and sweet-tart raspberries for a delightful dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/3 cup lemon juice
- 1 tbsp lemon zest
- 1 cup fresh raspberries
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking pan.
- Mix the almond flour, sugar, baking powder, and salt in one bowl.
- Combine the eggs, lemon juice, and lemon zest in another bowl.
- Combine both mixtures, being careful not to overmix.
- Fold in the fresh raspberries gently.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool completely before slicing.
Notes
For best results, measure ingredients accurately and allow the cake to cool completely before slicing to maintain moisture.
Find it online: https://tasty.pedrorecipes.com/gluten-free-lemon-raspberry-cake/