- 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 lemon¹
- 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.
Source: RASPBERRY LEMON POPPY SEED CAKE