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Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, or line it with parchment paper.
In a bowl, whisk together the self-raising flour and baking powder. Set aside.
Add the sugar to a large bowl and grate the zest of the lemon into the sugar.
Rub the zest of the lemon into the sugar to release the essential oils until the sugar is moist.
Melt the butter then add your melted butter, oil and almond extract to the sugar and give it a good mix.
Next add your eggs and milk to the bowl and whisk until everything is combined.
Gradually add the flour mix to the wet mixture and mix until all is combined.
Gently fold in the raspberries to distribute them evenly throughout the batter.
Be careful not to overwork the batter to avoid breaking up the raspberries too much.
Pour the batter into the prepared cake pan and smooth the top.
Top the mixture with more raspberries and flaked almonds.
Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the centre comes out clean and the top is golden brown.
Allow the cake to cool in the pan for about 10 minutes.
Then, transfer it to a wire rack to cool completely.
Once cooled, slice and serve your Lemon Raspberry Almond Cake. Enjoy with a cup of tea or coffee!