Meyer Lemon Cake
User Reviews
3.7
1,035 reviews
Good
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
1 hr 10 mins
-
Servings
10 servings
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Calories
289 kcal
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Course
Dessert
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Cuisine
Mediterranean
Meyer Lemon Cake
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This naturally gluten free Meyer Lemon cake is made with the entire lemon, peel and all, and has a tender texture and a fresh lemon flavor.
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Ingredients
- 3-4 Meyer lemons, or approximately 12 oz, to yield 1 cup of whole lemon puree
- 3 large eggs
- 1 cup sugar
- 3 cups almond flour. I use fine almond flour
- 1 tsp baking powder
- 1 tsp lemon paste
topping
- confectioner's sugar
Instructions
- Preheat oven to 350F. Butter your 9 inch springform pan and dust with almond flour.
- Wash and cut the lemons into quarters. Remove any seeds and discard.
- Once you have removed all the seeds, put everything into a high speed blender or food processor. Process until finely pureed. You may need to pulse the machine at first, and scrape down the sides as necessary to get everything smooth. Measure out 1 cup of puree for this recipe.
- Beat the eggs and the sugar until pale in color. Blend in the lemon puree, the lemon extract and the baking powder.
- Fold in the almond meal and mix until well combined.
- Turn the batter into your prepared pan. Smooth out the surface so it is even.
- Bake for about 45-50 minutes, just until a toothpick inserted in the center comes out clean.
- Cool on a rack for 10 minutes, then gently release the sides of the pan and remove the cake.
- Dust with powdered sugar and serve warm or at room temperature.
Notes
- *This recipe was originally published in 2013 and has been updated. It originally included a lemon icing on the cake:
- Combine the sugar with the butter and lemon juice. Beat until smooth and creamy. Adjust the texture by adding more sugar or more lemon juice. If you prefer a less tangy icing, use less lemon juice and add a little milk or cream. Spread the icing on the completely cooled cake.
- Combine the sugar with the butter and lemon juice. Beat until smooth and creamy. Adjust the texture by adding more sugar or more lemon juice. If you prefer a less tangy icing, use less lemon juice and add a little milk or cream. Spread the icing on the completely cooled cake.
- 3 Tbsp unsalted butter
- juice of 1 lemon
- 1 1/2 cups confectioner's sugar
Nutrition Information
Show Details
Calories
289kcal
(14%)
Carbohydrates
27g
(9%)
Protein
9g
(18%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
56mg
(19%)
Sodium
22mg
(1%)
Potassium
62mg
(2%)
Fiber
4g
(16%)
Sugar
21g
(42%)
Vitamin A
81IU
(2%)
Vitamin C
0.2mg
(0%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 56mg | 19% |
| Sodium | 22mg | 1% |
| Potassium | 62mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.7
1,035 reviews
Good
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