Almond Lemon Raspberry Poppy Seed Cake

Almond Lemon Raspberry Poppy Seed Cake 🍋🍰✨

A moist, citrusy cake with nutty almond flour, tart raspberries, and a delicate crunch of poppy seeds—topped with a zesty glaze!

Ingredients

For the Cake:

• 1½ cups all-purpose flour

• ½ cup almond flour (for nutty richness)

• 1½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 tbsp poppy seeds

• Zest of 2 lemons

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs, room temp

• ½ cup Greek yogurt (or sour cream)

• ¼ cup lemon juice

• 1 tsp vanilla extract

• 1 cup fresh raspberries (tossed in 1 tbsp flour)

For the Glaze:

• 1 cup powdered sugar

• 2–3 tbsp lemon juice

• ½ tsp almond extract (optional)

Optional Garnish:

• Sliced almonds, extra raspberries, or lemon zest.

Instructions

1. Prep & Mix Dry Ingredients

1. Preheat oven to 350°F (175°C). Grease a 9-inch round pan or loaf pan.

2. Whisk together flours, baking powder, baking soda, salt, poppy seeds, and lemon zest.

2. Cream Wet Ingredients

1. Beat butter + sugar until fluffy (~3 mins).

2. Add eggs one at a time, then mix in yogurt, lemon juice, and vanilla.

3. Combine & Bake

1. Fold dry ingredients into wet until just combined.

2. Gently fold in flour-tossed raspberries (to prevent sinking).

3. Pour into pan, bake 45–55 mins until a toothpick comes out clean.

4. Glaze & Serve

1. Cool 15 mins, then drizzle with lemon-almond glaze.

2. Garnish and slice!

🌟 Pro Tips:

• For muffins: Bake 20–25 mins in a lined tin.

• No almond flour? Substitute with ½ cup more AP flour + 1 tsp almond extract.

• Storage: Keeps 3 days airtight or freeze unglazed.

Bright, fruity, and perfect with tea or brunch! ☕️🍓

Enjoy! 😍