Ingredients

• 0.33 cups almond flour
• 2.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.25 teaspoons salt
• 1 cup unsalted butter
• 1.5 cups white sugar
• 3 large eggs
• 1 lemon , zested
• 1 teaspoon vanilla extract
• 1 cuplow-fat low-fat
• 0.5 cups lemon curd
• 2 cups raspberries

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup Bundt pan.
2. 2 Stir almond flour, all-purpose flour, baking powder, and salt together in a bowl.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.
7. 7 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.
8. 8 Place dollops of lemon cream on top of cake, garnish with fresh raspberries, mint leaves, and chopped slivered almonds.

Nutrition per serving