This lemon cake is a testament to the simplicity and elegance of combining fresh, whole lemons with the earthy richness of almond flour. Unlike other lemon cakes that rely on zest and juice alone, this recipe utilizes the entire lemon, creating a vibrant, tangy dessert that perfectly balances sweetness with a hint of bitterness from the rind. The almond flour base not only makes this cake gluten-free but also adds a delicate nutty flavor that pairs beautifully with the citrus notes. It’s a simple recipe that delivers complex flavors, perfect for any occasion.

The beauty of this lemon cake lies in its ease of preparation, yet the result is impressive enough for special gatherings. A harmonious blend of tart and sweet, this cake offers a refreshing departure from traditional sponge cakes, with a texture that’s both moist and slightly dense, making each bite deeply satisfying.

The vibrant yellow hue, thanks to optional turmeric, adds a pop of color, making this cake as visually stunning as it is delicious.

Ingredients Overview

This lemon cake relies on a few key ingredients, each contributing to its unique texture and flavor. The almond flour, which forms the base of this cake, brings a tender crumb and a slightly nutty undertone. It’s an excellent choice for gluten-free baking, offering moisture and richness that all-purpose flour cannot.

The potato starch (or corn starch) works alongside the almond flour to create a light, yet structured cake. Starch is crucial here as it binds the ingredients together, providing the necessary texture to the cake while keeping it gluten-free.

Granulated sugar adds sweetness, balancing the tartness of the lemons, and it caramelizes slightly during baking, adding a hint of richness to the cake’s crust.

Two organic lemons are the star of the show. Using the whole lemon means you get a full spectrum of citrus flavors, from the sharpness of the juice to the slight bitterness of the rind. The combination of flavors makes this cake stand out.

Lastly, turmeric is an optional addition, primarily used for color. It gives the cake a vibrant yellow hue, enhancing its visual appeal without imparting a strong flavor.

Step-by-Step Guide to Preparing the Lemons

The preparation of the lemons is crucial to this recipe. Start by thoroughly washing the lemons to remove any residue, as the rind will be used in its entirety. Simmering the lemons softens the rind and mellows the bitterness, creating a balance that is essential for the cake’s flavor profile.

After boiling the lemons for about 30 minutes, they should be soft enough to pierce with a fork. This process not only cooks the lemons but also infuses them with a subtle sweetness, reducing their acidity and making them easier to blend. Once cooled, chop the lemons and remove the seeds, ensuring they don’t add any unwanted bitterness.

Blending the lemons into a chunky paste ensures that the zest, pulp, and juice are evenly distributed throughout the batter, giving each bite a burst of citrus flavor. This lemon paste becomes the backbone of the cake, providing moisture and that unmistakable tangy kick.

Recipe Tips & Frequently Asked Questions

Consistency of the batter: Ensure that the batter is thick, similar to the texture of a dense rice pudding. If it’s too runny, add extra potato starch, one tablespoon at a time, until the desired thickness is achieved.
Texture: Aim for a slightly thicker batter, as this will result in a moist yet structured cake. A runny batter could lead to a cake that is too dense and underbaked.
Baking time: Use visual and tactile cues to test for doneness. The cake should spring back slightly when pressed, and a toothpick inserted into the center should come out clean with just a few crumbs attached.
Troubleshooting: If the cake is too dry, it’s possible that it was overbaked or the batter was too thin. On the other hand, a runny batter may lead to a dense, gummy texture, so err on the side of a thicker mixture.

Frequently asked questions include:

Can I substitute almond flour with another flour type? While almond flour offers a unique texture and flavor, you can substitute it with other gluten-free flours, though the result may differ slightly in texture.
What happens if I use more or fewer lemons? Using fewer lemons will result in a less pronounced citrus flavor, while using more could make the cake too bitter. Stick to the recommended amount for the best balance.
How should I store the cake to maintain its freshness? Store the cake in an airtight container at room temperature for a day, or refrigerate it for up to three days. If refrigerating, let the cake come to room temperature before serving for the best flavor and texture.
Can I freeze the lemon cake? Yes, the cake freezes well. Wrap individual slices in plastic wrap and store them in a freezer-safe container for up to a month. To thaw, leave them in the fridge overnight or on the counter for a few hours.
Is turmeric necessary? No, it’s optional and mainly for color. You can skip it if you prefer.

Baking the Perfect Lemon Cake

Proper preparation of your lemon cake tin is essential to ensure the cake doesn’t stick. Grease the pan well, or line it with parchment paper, ensuring that the paper extends slightly above the edges of the pan for easy removal.

The cake should be baked at 170°C (340°F) for around 35-40 minutes. Keep an eye on it towards the end of the baking time, as ovens can vary. You’re looking for a cake that’s golden on top and firm to the touch. A toothpick inserted into the center should come out clean, with just a few moist crumbs attached, but no wet batter.

Allow the cake to cool completely in the pan before attempting to remove it. This will help the cake set properly and ensure a clean, smooth finish when slicing.

What to Serve With This Recipe

This lemon cake is wonderfully versatile and pairs well with a variety of accompaniments. For a simple and elegant presentation, dust the top with powdered sugar and serve with a dollop of fresh whipped cream.

For those who love a bit of contrast, a tangy berry compote, such as raspberry or blueberry, works beautifully with the cake’s citrus notes. The sweetness of the fruit enhances the lemon flavor, while the natural tartness provides balance.

If you prefer a glaze, a simple lemon glaze made with powdered sugar and freshly squeezed lemon juice can add an extra layer of lemony goodness. Drizzle it over the top just before serving for a glossy finish.

For beverages, herbal teas like chamomile or mint are a soothing match, or try pairing it with a robust cup of coffee to contrast the cake’s lightness. For a refreshing twist, serve with homemade lemonade to enhance the citrus theme.

Storing and Freezing Leftovers

To keep your lemon cake fresh, store it in an airtight container. At room temperature, it will last for up to 1 day, while in the fridge, it will stay fresh for up to 3 days. If refrigerating, allow the cake to come to room temperature before serving to bring out its full flavor.

If you’d like to freeze the cake, slice it into portions and wrap each slice individually in plastic wrap. Place the wrapped slices in a freezer-safe container or zip-lock bag, ensuring all air is removed to prevent freezer burn. The cake can be frozen for up to a month.

When ready to enjoy, simply thaw the slices in the fridge or at room temperature. To refresh the cake, you can warm it slightly in the microwave or oven, though it’s perfectly delicious as-is.

Lemon Cake

A moist and tangy gluten-free lemon cake made with whole lemons and almond flour, perfect for any occasion.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1

Servings:

Author: Jessica Harmon

Ingredients

250 g 2 ½ cups almond flour or blanched almond meal (note 2)
200 g 1 cup granulated sugar (note 3)
85 g ½ cup + 1 tablespoon potato starch or corn starch/corn flour, with extra if necessary
120 g ½ cup water
2 large-size organic lemons ~250g total, thoroughly washed with rind intact (note 1)
3 teaspoons baking powder
⅛ teaspoon turmeric optional for enhanced color

Instructions

Preparing the Whole Lemons:

Start by cleaning the lemons thoroughly, ensuring no dirt remains on the rind. Remove any stems if attached. In a small saucepan, pour in about 4 cups of water, then place the whole lemons in it. Bring the water to a gentle simmer over medium heat, allowing the lemons to cook for around 30 minutes. The lemons are ready when you can effortlessly pierce the rind with a fork. Drain the water, then set the lemons aside to cool completely.
Once cooled, chop the lemons roughly and discard any seeds. Transfer the chopped lemons into a food processor and blend until they reach a chunky consistency, with small visible pieces of the rind.

Preparing the Lemon Cake Batter:

Preheat your oven to 170°C (340°F). Grease an 8-inch (20 cm) cake pan or line it with parchment paper to prevent sticking.
Next, add the remaining cake ingredients—almond flour, sugar, potato starch, water, baking powder, and turmeric—into the food processor with the lemon mixture. Blend everything until it forms a thick batter, similar in texture to a dense rice pudding. If the batter appears too loose, incorporate additional potato starch, one tablespoon at a time, until it thickens. A slightly thicker batter will yield the best result (note 4).
Pour the prepared batter into your cake tin, spreading it evenly with a spatula for a smooth surface.

Baking the Cake:

Bake the cake in the preheated oven for 35-40 minutes. It’s done when a toothpick inserted into the center comes out clean, with only a few crumbs attached but no wet batter. Once baked, let the cake cool completely in the tin before removing it.
For serving, you can sprinkle the top with a light dusting of icing sugar (note 5). Leftovers can be kept in an airtight container at room temperature for up to 1 day, in the fridge for up to 3 days, or frozen for up to 1 month.