Prepare: Grease a 6 inch tube pan with butter and flour it.
Preheat oven to 350°F.
SECOND:
Mix it. Place butter and 1/4 cup powder sugar in a medium bowl.
Mix it with a hand mixer until all combined.
Add another 1/4 cup of powder sugar and mix it again.
Add egg, almond flour, lemon juice, flour.
Mix it until smooth texture.
THIRD:
Pour it. Spread half of the batter into the prepared pan.
Add the raspberries and press them down a little.
Add the other half of the batter.
Make it smooth on the top.
BAKE IT:
Bake it. Bake it for 35-40 minutes.
Insert the wooden skewer in the middle when it comes out clean, it’s done.
Take the cake out of the oven and let it sit for 10 minutes before removing the pan.
Meanwhile make the glaze.
FIFTH:
Glaze it. Put 2 tbsp sugar and 2 tbsp lemon juice into a small saucepan.
Place it over medium heat until sugar is melted.
Remove the cake from the pan and let it sit on the rack.
Brush the lemon glaze all over the cake.
