2. Mix the Cake Batter
Beat eggs and sugar until pale and slightly thick.
Add melted butter, vanilla, and lemon zest; mix well.
Fold in almond flour, baking powder, and salt until smooth.
3. Bake
Pour batter into the pan.
Bake 40–45 minutes, until golden and a toothpick comes out mostly clean (a few crumbs are fine).
Cool in the pan for 10 minutes, then transfer to a wire rack.
4. Make the Raspberry Sauce
Combine raspberries, sugar, and lemon juice in a saucepan.
Cook over medium heat, stirring occasionally, until berries break down (8–10 minutes).
Add water if needed for consistency. Optional: strain for a silky texture.
Cool slightly before serving.
Serve
Drizzle the raspberry sauce generously over the cake. It’s a dessert that feels like both a celebration and a comforting treat—timeless and irresistible.
