Almond Lemon Cake

Adapted from an Eating Well magazine recipe by Deborah Krasner

This is a light yet delicious cake. The textures of the raspberry with the cornmeal are toothsome and delectable together.

Prep Time

90 minutes

Cook Time

0 minutes


8 Servings


1⁄2 cup cornmeal
1⁄2 cup flour, all-purpose
1⁄4 teaspoon salt
1 1⁄2 cups almonds
1 cup sugar
1 lemon
3⁄4 cup olive oil
1⁄2 cup milk
2 egg (large)
1 teaspoon almond extract
1 tablespoon sugar, powdered
1 cup raspberries


Butter a 9 inch springform cake pan.

Pulse the sugar and toasted almonds in a food processor until they form a corse meal. Quarter the lemon, remove the seeds, and toss the whole thing into the food processor (pulp and rind both). Pulse again until the lemon is folded into the almond meal. Add the olive oil, milk, eggs, and almond extract and combine until it forms a liquid batter. Add the cornmeal, flour, and salt and mix until combined. 

Pour the batter into the greased pan.

Bake at 325º for 60 minutes or until a toothpick comes out clean. Once the cake has cooled, dust it with powdered sugar, and top with raspberries. Serve with raspberry sauce or raspberry jam.