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Moist Mulberry Almond Cake Recipe with Easy Zesty Lemon Glaze

moist mulberry almond cake - featured image
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A moist almond cake bursting with fresh mulberries and topped with a bright, tangy lemon glaze. Perfect for gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups almond meal
  • ¾ cup all-purpose flour (or gluten-free flour blend for GF option)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup granulated sugar (can swap half for coconut sugar)
  • 3 large eggs, room temperature
  • ½ cup unsalted butter, melted and cooled (or coconut oil for dairy-free)
  • 1 tsp pure vanilla extract
  • 1 tbsp almond extract
  • 1 cup fresh mulberries, gently washed and patted dry (or frozen, thawed and drained)
  • 1 cup powdered sugar, sifted (for lemon glaze)
  • 2 tbsp fresh lemon juice (about 1 large lemon)
  • 1 tsp lemon zest
  • 1–2 tbsp water to thin glaze if needed

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together almond meal, all-purpose flour, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, beat eggs lightly, then add melted butter, vanilla extract, and almond extract. Mix until smooth and slightly frothy.
  4. Pour wet ingredients into dry mixture and stir gently with a spatula until just combined. Avoid overmixing.
  5. Carefully fold in the mulberries to avoid breaking them.
  6. Transfer batter to prepared pan and smooth the top.
  7. Bake for 45-50 minutes, checking doneness with a toothpick; it should come out clean or with a few moist crumbs.
  8. Let cake cool in pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
  9. Make lemon glaze by whisking powdered sugar, lemon juice, and lemon zest until smooth. Add water if glaze is too thick.
  10. Drizzle glaze over cooled cake and let set for at least 10 minutes before slicing.

Notes

Gently fold in mulberries to prevent batter from turning purple. Use room temperature eggs and melted butter for best texture. Let cake cool completely before glazing to prevent glaze from melting. Toss mulberries in flour if very juicy to avoid wet batter. Chilling cake before slicing helps with neat slices.

Nutrition

Keywords: mulberry cake, almond cake, lemon glaze, moist cake, berry dessert, gluten-free option, dairy-free option, easy cake recipe

Find it online: https://elaraeats.com/moist-mulberry-almond-cake-recipe-with-easy-zesty-lemon-glaze/