1. Prepare Oven & Pan
Preheat oven to 350°F (175°C).
Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
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.
