A simple raspberry lemon poppy seed cake, filled with fragrant citrus, vanilla, and almonds, and dotted with jammy berries – it’s the perfect sweet afternoon treat.
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1–1/2 tsp baking powder
- 1/2 tsp kosher salt
- 2 large eggs
- 1/2 cup olive oil
- 1/2 cup + 1 Tbsp organic cane sugar, divided
- 1 tsp pure vanilla extract
- 1/4 tsp pure almond extract (optional)
- zest of one lemon ¹
- 1/4 cup fresh lemon juice (about 1 medium juicy lemon)
- 1 Tbsp poppy seeds
- 3/4 pint fresh raspberries, plus more for garnish/serving
- Preheat the oven to 350℉. Line a 9-inch round cake pan² with a circle of parchment paper. Lightly grease the paper and sides of the pan with butter or nonstick baking spray. Set aside.
- In a small mixing bowl, whisk together the flour, almond flour, baking powder, and salt until combined. Set aside.
- In a large mixing bowl, whisk together the eggs until fully combined. Add the olive oil and 1/2 cup sugar, and whisk until the sugar is dissolved and the mixture is fully emulsified. Stir in the vanilla and almond extract, if using, followed by the lemon zest and juice.
- Gently but purposefully fold the flour mixture into the wet ingredients until just combined, being careful not to over mix. Stir in the poppy seeds.
- Pour the batter into your prepared pan, smoothing out the top with a spatula. Gently tap the pan against the counter a few times to eliminate air bubbles. Top with the raspberries and sprinkle with the remaining 1 Tbsp sugar.
- Bake until the cake is golden and a tester inserted into the center of the cake comes out clean, about 25-30 minutes. Transfer the pan to a baking rack and let cool completely.
- Once cool, run a knife around the edges of the pan to loosen the cake, then carefully flip upside down to remove the cake from the pan. You may need to tap the bottom a few times.
- Serve with fresh berries and a dusting of powdered sugar. Enjoy!
¹ Look for Meyer lemons if you can find them, which have a more pronounced, floral flavor.
² I like to use this 9-inch round cake pan with removable bottom for most cake baking. Lined with these parchment paper rounds, it makes taking the cake out of the pan nearly foolproof (and there’s no flipping!).
Recipe adapted from Small Victories by Julia Turshen.
- Category: Baking, Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry lemon poppy seed cake, easy raspberry cake, raspberry lemon cake, simple