This Almond Flour Lemon Raspberry Cake combines bright lemon flavor with sweet, juicy raspberries and a crunchy gluten-free crumb topping that stays crisp even beneath a powdered sugar glaze. The cake is surprisingly tender for an almond flour bake — a bit of cornstarch in the batter gives it a light, fluffy crumb that almond flour alone can struggle to achieve. Baked in an 8-inch springform pan, it’s a simple single-layer cake that stores well at room temperature, in the fridge, or in the freezer.
This recipe was originally published in August 2019 and has been updated with refinements learned from years of baking with almond flour. The updated version improves texture and reliability; if you prefer the older version, I can share it by request.
The revised recipe is adapted from my almond flour blueberry lemon bread, which also uses cornstarch together with almond flour to create a tender, delicate crumb.
Ingredients and recommended substitutions
Below are notes on key ingredients and suggested substitutions. The full ingredient list appears in the recipe card at the end.
- Almond flour – Use fine blanched almond flour for both the cake and crumb topping. It yields a finer, more tender crumb than coarser almond meal, which includes skins.
- Cornstarch – Cornstarch is added to both batter and topping to lighten the texture and absorb extra moisture from the raspberries. Tapioca starch is not recommended here; it requires more volume and can create a slightly mealy texture.
- Raspberries – Use about 1½ cups fresh raspberries. Choose firm berries that hold their shape when folded into batter. Frozen berries will add extra moisture and haven’t been tested in this recipe.
- Lemon – This cake uses 2 tablespoons each of lemon juice and zest for bright, tart flavor. You’ll likely need two lemons to get both the juice and enough zest.
- Milk – 2½ tablespoons of milk adds moisture; dairy or plant-based milk both work.
- Oil – Olive oil is used here, but avocado oil or neutral vegetable oil are fine alternatives.
- Butter – Melted unsalted butter goes in the crumb topping. Use plant-based butter if you need a dairy-free option.
How to make this lemon raspberry cake with almond flour
The process has several simple steps and is straightforward to follow.
A note on measuring ingredients
The recipe card includes US cup measurements for convenience, but grams and milliliters are also provided for accuracy. Use a kitchen scale for gram measurements and a liquid measuring cup for milliliters. Teaspoons and tablespoons are used for smaller quantities.
Tips for success
- Use an electric mixer to quickly aerate the eggs and create a fluffy texture. A whisk works too but takes longer.
- Don’t overmix the eggs and sugar — beat only until foamy (30–60 seconds). Overbeating can add too much liquid and cause the cake to sink.
- Choose a light-colored pan and line with parchment to avoid excessive browning. If using a dark pan, be sure to line it with parchment.
- Chill the crumb topping so the melted butter firms up and the crumbs stay crunchy during baking.
- Toss raspberries with cornstarch to help prevent them from sinking and to reduce bleeding into the batter.
Storage and freezing
The cake stores well and the topping remains crunchy when cared for properly:
- Room temperature: Keep the cake in an airtight container for up to 2 days. After that, refrigerate because the glaze contains milk.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap the whole cake in plastic wrap and place in a freezer bag, or freeze individual slices in a single layer in an airtight container for up to one month.
Lemon raspberry cake FAQs
A springform pan is convenient because you can remove the sides and serve without inverting, which protects the crumb topping. If you don’t have a springform, line a regular pan with overhanging parchment to lift the cake out after cooling.
An 8-inch pan gives a pleasing height. A 9-inch pan will work but the cake will be lower and may need about 5 minutes less baking time.
Yes — blueberries or blackberries are good substitutes. Chopped strawberries or peaches could also work, though moisture content will vary.
More almond flour cake recipes
- Almond Flour Coconut Lime Cake with Coconut Whipped Cream
- Almond Flour Strawberry Cake with Strawberry Buttercream
- Almond Flour Lemon Poppy Seed Cake
- Almond Flour Orange Cake with Citrusy Whipped Cream
If you make this recipe, please leave a review and rating — questions and feedback are always welcome.
📖 Recipe
Almond Flour Lemon Raspberry Cake with Crumb Topping
Ingredients
For the crumb topping:
- 1 cup (104 g) fine blanched almond flour
- ¼ cup (58 g) light brown sugar, packed
- 3 tablespoons (23 g) cornstarch
- ¼ cup (56 g) unsalted butter, melted
For the cake:
- 2¼ cups (234 g) fine blanched almond flour
- ½ cup (60 g) cornstarch, reserve 1 tablespoon
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 4 large eggs, room temperature
- ½ cup (110 g) granulated sugar
- 2½ tablespoons milk (dairy or plant-based)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- ½ teaspoon almond extract
- 1½ cups (200 g) fresh raspberries
For the glaze:
- ½ cup (60 g) powdered sugar, sifted
- 2–3 teaspoons milk (dairy or plant-based)
Instructions
- Preheat oven to 350°F. Grease an 8-inch springform pan and line the bottom and sides with parchment paper.
- Make the crumb topping: stir together almond flour, brown sugar and cornstarch. Add melted butter and mix until crumbly. Refrigerate while you prepare the batter.
- In a medium bowl, whisk together almond flour, cornstarch (reserve 1 tablespoon for the raspberries), baking powder and salt.
- Rinse and dry raspberries, then toss with the reserved tablespoon of cornstarch.
- In a large bowl, beat eggs and sugar on medium-high until foamy, 30–60 seconds.
- Add milk, oil, lemon juice, lemon zest and almond extract and mix to combine.
- Add dry ingredients to wet and mix until just combined. Fold in raspberries gently.
- Pour batter into prepared pan and scatter chilled crumb topping evenly over the top.
- Bake 38–42 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan, then release the springform.
- Whisk powdered sugar with 2–3 teaspoons milk until thick. Drizzle over the cooled cake. Slice and serve.
Notes
- Electric mixer: Speeds aeration of the eggs for a lighter cake; a whisk will also work.
- Don’t overmix: Beat eggs and sugar only until foamy to avoid thinning the batter and risking a sink.
- Use a light pan and parchment: Helps prevent overbrowning. Lining any pan with parchment reduces sticking and browning.
- Chill the crumb: Ensure the topping is cold so it stays crumbly and crunchy during baking.
- Toss raspberries with cornstarch: This reduces bleeding and helps the berries stay distributed in the cake.
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate and will vary with substitutions and brand choices.
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