Raspberry Lemon Poppy Seed Cake

Raspberry Lemon Poppy Seed Cake might be just the side dish you are searching for. For $1.31 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 318 calories, 6g of protein, and 19g of fat each. This recipe is liked by 2978 foodies and cooks. From preparation to the plate, this recipe takes about 50 minutes. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. Head to the store and pick up lemon juice, almond flour, vanillan extract, and a few other things to make it today. It is brought to you by Fork Knife Swoon. Overall, this recipe earns a solid spoonacular score of 57%. Similar recipes include Lemon Raspberry Poppy Seed Cookie Cups, Lemon-Poppy Seed Pancakes with Raspberry Syrup, and Chewy Almond Poppy Seed Granola Bars (Lemon Poppy Seed variation too).

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/4 tsp pure almond extract (optional)

1/2 cup almond flour

1-1/2 tsp baking powder

1/2 cup + 1 Tbsp organic cane sugar, divided

2 large eggs

1 cup all-purpose flour

1/2 tsp kosher salt

1/4 cup fresh lemon juice (about 1 medium juicy lemon)

zest of 1 lemon¹

1/2 cup olive oil

1 Tbsp poppy seeds

3/4 pint fresh raspberries, plus more for garnish/serving

1 tsp pure vanilla extract

Equipment:

oven

baking paper

mixing bowl

cake form

whisk

spatula

frying pan

knife

Cooking instruction summary:

InstructionsPreheat the oven to 350. Line a 9-inch round cake pan 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!

 

Step by step:


1. Preheat the oven to 35

2. Line a 9-inch round cake pan 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.

3. 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.

4. 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.

5. Bake until the cake is golden and a tester inserted into the center of the cake comes out clean, about 25-30 minutes.

6. 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.

7. Serve with fresh berries and a dusting of powdered sugar. Enjoy!


Nutrition Information:

Quickview
315k Calories
5g Protein
19g Total Fat
32g Carbs
5% Health Score
Limit These
Calories
315k
16%

Fat
19g
29%

  Saturated Fat
2g
16%

Carbohydrates
32g
11%

  Sugar
15g
17%

Cholesterol
46mg
16%

Sodium
165mg
7%

Alcohol
0.23g
1%

Get Enough Of These
Protein
5g
11%

Manganese
0.49mg
24%

Vitamin C
15mg
19%

Fiber
4g
18%

Vitamin E
2mg
17%

Selenium
9µg
14%

Folate
46µg
12%

Vitamin K
11µg
11%

Phosphorus
107mg
11%

Vitamin B1
0.15mg
10%

Iron
1mg
10%

Vitamin B2
0.16mg
9%

Calcium
79mg
8%

Vitamin B3
1mg
6%

Potassium
182mg
5%

Magnesium
19mg
5%

Copper
0.09mg
5%

Vitamin B5
0.42mg
4%

Zinc
0.56mg
4%

Vitamin B6
0.06mg
3%

Vitamin B12
0.11µg
2%

Vitamin D
0.25µg
2%

Vitamin A
82IU
2%

covered percent of daily need
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Food Trivia

Death row inmates in Texas don't get to pick their last meal.

Food Joke

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