Lemon Raspberry Cake

Updated at: Thu, 21 Nov 2024 10:03:57 GMT

Step 1

Preheat oven to 325F.

Step 2

Add the olive oil, eggs and lemon zest to a bowl.

Step 3

Cut the lemons in half and juice them. You want 1/4 cup lemon juice. Add the juice to the bowl.

Step 4

Add the coconut sugar to the bowl and whisk to combine.

Step 5

Add the almond flour, baking powder, and salt to the bowl.

Step 6

Whisk again until combined.

Step 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.

Step 8

Pour the cake batter into the pan.

Step 9

Place dollops of the raspberry jam on top of the cake batter.

Step 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.

Step 11

Bake for 30 – 35 minutes until the center of the cake is set and not jiggly when you give the pan a shake.

Step 12

Allow the cake to cool in the pan.

Step 13

Use a butter knife to slide around the edges.

Step 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.

Step 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.

Step 16

Cut into 8 pieces.

Step 17

Sprinkle with powdered sugar, whipped cream, lemon curd, or eat it as is!

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