• Home
  • About
  • Recipes
  • Facebook
  • Pinterest
  • Instagram
  • Google Plus

Dig In With Dana

Dig in (Phrasal verb): 1. To delve into 2. To begin to eat heartily 3. To begin work with great determination

Lemon Almond “Cake”

April 17, 2014

Lemon Almond “Cake”
GFVT
Jump To RecipePrint Recipe

 Lemon Almond “Cake” is more of a custard than a cake; it’s dense, intense and lemony.

 It’s also a great choice if you are avoiding wheat or need a fresh idea for a gluten-free knock out dessert.

I had been searching the web for a gluten-free, dairy-free lemon cake, when I read about a clementine cake made by Nigella Lawson.  The cake was so good that another of my favorite food bloggers, Deb Perelman of Smitten Kitchen, adapted Nigella’s cake. I thought, why not replace the clementines with baby lemons, add a few taste boosters and see what happens? 

The results are surprisingly delicious. Surprising because instead of adding butter for moistness, the cake uses whole boiled lemons.

 In addition to lemons, you’ll need eggs, sugar, ground and slivered almonds, gluten-free baking powder, almond extract and salt. THAT’S IT. If you are not making a strictly gluten-free cake, use regular baking powder.

 

While the lemons boil, toast almonds at 325 F or 315 F for 15 minutes, then let cool.


 

Remove seeds and finely chop lemons.

Mix ingredients in a food processor, mixer or by hand. Batter will be very thick.

Nigella and Deb say that this cake tastes better on Day 2, so make it a day before serving, if you can wait! 

Serve thin slices of lemon cake with a side of bright red raspberries, strawberries and blueberries. 
Dig into happiness.

Print
Print

Lemon Almond “Cake”

  • Author: Dana Gerard
  • Prep Time: 2 hours 30 mins
  • Cook Time: 45 mins
  • Total Time: 3 hours 15 mins
  • Yield: 12+ servings 1x
  • Category: Dessert
  • Cuisine: Spanish

Don’t let the prep time scare you! Just boil the lemons while you do something else in the kitchen! Gluten Free Lemon cake works beautifully for Passover or anytime you need a no gluten dessert. For variation, substitute other citruses like tangelos or limes.

Ingredients

  • 4 baby lemons (about 375 grams or 16 oz.)
  • 6 eggs
  • 1 t almond extract
  • 1 ½ cups sugar
  • 2 â…“ cups (250 grams) ground almonds
  • 1 generous t baking powder, gluten-free
  • ¼ t kosher salt
  • ½ cup slivered almonds, toasted
  • 2 T powdered sugar, sifted (optional)

Instructions

  1. Bring lemons to a boil with enough cold water to cover. Reduce to a rolling simmer, cover and cook for 2 hours. Drain and cool in a bowl of ice water. Cut lemons in half, remove all seeds and chop finely.
  2. Prep oven and pan: Preheat oven to 375 F or 350 F convection. Spray and line the bottom and sides of an 8 or 9-inch springform pan with parchment paper.
  3. Mix ingredients: Beat together eggs and almond extract. Add in sugar, ground almonds, baking powder, salt and whole chopped lemons and their juices, blending well after each addition. Pour batter into prepared pan and smooth the top.
  4. Bake for 30 – 45 minutes. Check for browning after 20 minutes and cover top of cake with foil if it starts to get brown too quickly. Cake is done when a wooden skewer or toothpick comes out clean.
  5. Transfer cake to a wire rack and sprinkle toasted almonds on top. Let cool completely before removing from pan.
  6. Dust with powdered sugar (optional) and serve with berries.

Notes

Adapted from Nigella Lawson and Smitten Kitchen

Can be made...

Gluten FreeHealthyVeganVegetarian

8 Comments

Comments

  1. Lori Ann Stephens says

    April 17, 2014 at 9:03 PM

    Wow. Who knew you could chop whole lemons and put them in a dessert? The cake looks gorgeous.

    Reply
    • Dana Gerard says

      April 17, 2014 at 9:13 PM

      Thanks, Lori! I hope you’ll make it. It’s a good recipe to make with a child.
      Bon appétit.

      Reply
  2. Kayla says

    November 28, 2015 at 4:50 AM

    Pro tip – DO NOT try to use a pressure cooker to save time on the lemons. All of mine split and incorporated with the boiling water to become a soggy mess.

    🙂

    Reply
    • Dana says

      November 28, 2015 at 5:02 PM

      Duly noted Kayla! The stove method is best.
      Don’t let the hour of boiling keep
      you from trying this cake.
      It’s delicious.
      Thanks for stopping by!

      Reply

Trackbacks

  1. Cranberry Almond Cake - Dig In With Dana says:
    July 25, 2015 at 12:31 AM

    […] out Banana Cake and it’s vegan version, Old Fashioned Peach Cake, Lemon Blueberry Cake, Gluten Free Lemon Cake and Apple Upside Down Cake. Inspired by Ikea’s evil cinnamon rolls, this delicious cinnamon […]

    Reply
  2. Passover Favorite Dishes - Dig In With Dana says:
    April 21, 2016 at 6:34 PM

    […] […]

    Reply
  3. Lemony Blueberry Cupcakes - Dig In With Dana says:
    January 12, 2017 at 6:01 AM

    […] lemon variations you might like: Lemon almond cake, Lemon Chess Pie, Lemon Poppy Seed Cookie Cups with Lemon Icing or this vegan Meyer Lemon […]

    Reply
  4. Lemon Buttermilk Pound Cake - Dig In With Dana says:
    May 28, 2018 at 5:38 PM

    […] Lemon Almond “Cake” (Gluten Free) […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Food Advertisements by logo

About Dana

Chef and photographer. I love developing simple recipes and sharing them with my family and friends. »

Subscribe

Top 20 Kitchen & Pantry Essentials Receive new posts in your inbox and your free "Top 20 Kitchen & Pantry Essentials."

Follow Me

Food Advertisements by logo

Recipe Index

  • Appetizers
  • Beverages
  • Breads and Crackers
  • Can be Made…
    • Dairy Free
    • Gluten Free
    • Healthy
    • Vegan
    • Vegetarian
  • Candy
  • Chicken
  • Favorites
  • Jewish
  • Main Dish
  • Meat
  • Paleo
  • Pasta and Grains
  • Salads
  • Sides
  • Soups
    • Sauces
  • Sweets
    • Cakes and Cupcakes
    • Cookies and Bars
    • Ice Creams and Sauces
    • Muffins
    • Pies and Crumbles
    • Puddings
  • Uncategorized
Easy to make Lemon Basil Quinoa Pilaf

Lemon Basil Quinoa Pilaf

Easy and delicious Jiffy Blueberry Cornbread recipe and other baking ideas at diginwithdana.com

Jiffy Blueberry Cornbread

Spiced Apple Cider (Hot or Cold)

Almond Flour Crackers ( gluten free and paleo) recipe at diginwithdana.com

Almond Flour Crackers (gluten free and paleo)

Southwestern Chili

Food Advertisements by logo

You agree that you will not modify, copy, reproduce, sell, or distribute any content in any manner or medium without permission, and will link back to Dig in with Dana if you adapt any recipes.
Log outPrivacy PolicyCopyright© 20142020