Raspberry Lemon Almond Cake with Mascarpone Cream

This is a delicious and easy cake to make for summer! The combination of raspberries, almonds and lemon is sure to please at your next summer gathering.

Raspberry Lemon Almond Cake

Raspberry Lemon Almond Cake with fresh raspberries and mascarpone whipped cream

For the cake:

1 1/4 cups all purpose flour (150 gm) *

1 cup finely ground almond flour (100 gm)

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, plus 2 tbsp, softened (200 gm) 

1 1/4 cup sugar—I use superfine sugar (250 gm)

4 large eggs at room temperature 

1/2 tsp lemon zest

2 tbsp sour cream (or regular milk)

1  tbsp fresh lemon juice 

Lemon syrup glaze:

1/4 cup fresh lemon juice

1/4 cup sugar

Mascarpone Cream:

8 oz heavy cream

4 oz. mascarpone, softened 

1 tbsp powdered sugar

To serve:

1 pint fresh raspberries 

2—3 tbsp Toasted pistachios or almonds


Make the Cake:

Preheat the oven to 350° F.

Line an 8” cake pan with parchment paper and coat with non-stick cooking spray.

In a bowl whisk together the flour, almond flour, baking powder and salt. Set aside.

In the bowl of a mixer fitted with the paddle attachment mix together the butter and sugar for 3 minutes on medium speed until fluffy. 

Add the eggs to the butter, one at a time on low speed, mixing until well combined, occasionally scraping the bottom of the mixer bowl with a spatula. Mix in the lemon zest.

Mix together the sour cream and lemon juice in a small bowl and set aside.

Add the flour mixture to the butter in three additions, alternating with the sour cream and lemon juice. Scrape the bottom of the bowl with a spatula to make sure all of the ingredients are fully incorporated.

Spread the batter evenly in the prepared cake pan and bake in the oven on the middle rack for 35–45 minutes or until a toothpick inserted into the middle of the cake comes out cleanly. If the cake starts to become too brown, cover loosely with foil in the last 10–15 minutes of baking. Remove from the oven and cool completely. 

Make the lemon syrup glaze:

Melt the sugar and lemon juice together in a pan until dissolved. Set aside until cool. 

Poke holes in the cake with a toothpick and pour the lemon syrup over the cake. 

Make the mascarpone cream:

Whip the cream in the bowl of a mixer with the powdered sugar until soft peaks form, 2—3 minutes. Slowly whip the mascarpone into the cream until combined, being careful not to over-whip the cream.

Cut the cake into slices and serve with the mascarpone cream, raspberries and pistachios. Enjoy!

*You can substitute gluten-free flour for the all-purpose flour if needed.

Raspberry Almond Cake

Raspberry Lemon Almond Cake