Ingredients:
- 2 cups Blanched Almond Flour, finely ground
- 3/4 cup Granulated Sugar (Caster Sugar)
- 1/2 cup Unsalted Butter, softened
- 3 Large Eggs, room temperature
- 1/4 cup Plain Greek Yogurt (full-fat)
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt (Fine sea salt)
- Zest of 2 Lemons (Approx. 2 Tbsp)
- 1 cup Fresh or Frozen Raspberries
- 1/2 cup Icing Sugar (Powdered Sugar), sifted
- 3–4 Tablespoons Fresh Lemon Juice
Instructions:
- Preheat oven to 350°F (175°C). Grease and line the 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal.
- In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.
- In the large bowl of a mixer, beat the softened butter and granulated sugar together until light and fluffy (this usually takes 2–3 minutes). Scrape down the sides.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the lemon zest and Greek yogurt until just combined.
- Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix; stop as soon as no streaks of flour remain.
- Gently fold the raspberries into the batter using a spatula. If using frozen berries, fold them in quickly.
- Scrape the batter into the prepared loaf pan, smoothing the top. Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes.
- While the cake is cooling, whisk together the sifted icing sugar and fresh lemon juice in a small bowl until smooth. The glaze should be thick but pourable—add juice slowly to adjust consistency.
- While the cake is still warm, use a skewer or fork to poke holes deeply all over the top surface (this helps absorption).
- Pour the lemon drizzle evenly over the warm cake, ensuring the glaze pools into the holes. Allow the cake to cool fully before slicing and serving. Lift it from the pan using the parchment overhang.