Prep Time::30 mins
Cook Time:: 1 hr
Cool Time:: 1 hr
Total Time:: 2 hrs 30 mins
Servings::12
Ingredients
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Cake:
1/3 cup almond flour
2 1/2 cups all-purpose flour, plus more to toss with berries
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature, cut into chunks
1 1/2 cups white sugar
3 large eggs, at room temperature
1 lemon, zested
1 teaspoon vanilla extract
1 cup low-fat buttermilk, at room temperature
1/2 cup prepared lemon curd
2 cups fresh raspberries
Lemon Cream:
1/2 cup heavy cream
1/4 cup prepared lemon curd
1 tablespoon sifted confectioners sugar
1/4 cup raspberries, or as needed for garnish (optional)
1 tablespoon chopped fresh mint leaves, or as needed for garnish (optional)
2 tablespoons slivered almonds, or as needed for garnish (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup Bundt pan.
Stir almond flour, all-purpose flour, baking powder, and salt together in a bowl.
Combine butter and sugar in the bowl of a stand mixer and beat until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating after each addition and scraping bowl as needed.
Reduce speed to low. Beat in lemon zest and vanilla. Beat in 1/3 of the flour mixture alternately with 1/2 cup buttermilk. Repeat, and end with the flour mixture. Beat until combined. Add 1/2 cup lemon curd and beat until just combined.
Toss raspberries with 1 to 2 tablespoons flour and gently fold into cake batter. Spoon batter into the prepared pan; and lightly tap pan on counter to remove any air pockets.
Bake in the center of the preheated oven until a toothpick inserted near the center comes out clean, 1 hour to 1 hour 5 minutes. Cool completely in the pan on a wire rack, about 1 hour. If not serving immediately, the cake can be stored at room temperature, well-wrapped, for up to 3 days.
To serve, prepare lemon cream. Beat cream in a bowl on high speed with an electric mixer until soft peaks form. Reduce speed to low; beat in 1/4 cup lemon curd and confectioners' sugar until combined.
Place dollops of lemon cream on top of cake, garnish with fresh raspberries, mint leaves, and chopped slivered almonds.