This naturally gluten free Flourless Whole Meyer Lemon cake is made with the entire lemon, peel and all, in the Mediterranean tradition, it has a tender texture and an explosive lemon flavor.
I spent the day before we left clearing out the kitchen like I always do before a trip that’s going to be more than a couple of days long. I promised myself I wouldn’t cook anything so I could focus my attention on cleaning up, packing, getting the dog squared away with the pet sitter, and paying stray bills. That all went out the window when I saw I had four plump Meyer lemons sitting in the fruit bowl. You can’t throw Meyer lemons in the garbage. That’s a sacrilege.
My Flourless Whole Tangerine Cake was the inspiration here. Cakes made with whole citrus fruit are a Mediterranean specialty; they’re made with the whole fruit, peel and all. There is no wheat flour in this cake, just almond meal, so it has a fabulous moist dense texture and is naturally gluten free. In addition to the 3 whole lemons in the cake I added a touch of lemon extract and a super tangy lemon icing so this cake is really the essence of ‘lemony-ness’.
This flourless whole Meyer lemon cake is probably not everyone’s cup of tea, but if you are a citrus fanatic like I am, I think you will love it. The fruit is boiled before pureeing, and that takes away any unpleasant bitterness in the peel. The combination of the whole pureed fruit and the almond meal makes for a very moist, but not soggy, cake.
Traditionally this kind of cake would be served plain, maybe with a dusting of confectioner’s sugar, but I went over the top with a puckery lemon icing. I originally added it because the surface of my cake was a little jagged and wasn’t very attractive for photographing, but I’m so glad I did, it makes the cake extra special. It’s the kind of cake you can serve to guests, or eat, sliver by sliver, all week long.
A note about flavor — I am a big fan of pure flavor extracts. I’m talking about pure natural extracts, not artificial flavorings. I think they add a nice boost in certain cases and in this case the lemon extract just enhances the citrus flavor of the cake. It’s handy to have a selection in your cupboard, especially as we go into the holiday and baking season. In addition to almond and vanilla I keep spearmint, peppermint, lemon, orange, rum, and coconut extracts around. I’m searching for maple extract, which is a little harder to find. There are lots of varieties available, ranging from pistachio to watermelon and cardamom. Just remember to say away from anything with the words ‘artificial’ or ‘imitation’ on the label. Olive Nation has a great selection if you’re interested.
If you love gluten free desserts, try some of my others, I love this Belgian Flourless Chocolate Cake, I’ve been making it for years, and it’s always a hit with guests. Yotam Ottolenghi’s Flourless Coconut Cake is an unusual gluten free cake for coconut lovers.
Reader Rave ~
“I absolutely love LOVE love this recipe and made it many times. But today I tried something different. I made cupcakes. Worked perfectly. A muffin tin was used but I poured the batter into larger sized paper muffin cups. Wasn’t sure how much to put in each and guessed, filled about 2/3 up and got 11 (of the 12) filled. Perfect. Was able to peel the paper off without any issue and the resulting cupcakes were super moist and as good as the larger sized cake.” ~ Andrew
Flourless Whole Meyer Lemon Cake
Ingredients
- 3 or 4 large Meyer Lemons approximately 12 oz, total to yield 1 cup of whole lemon puree
- 3 large eggs
- 1 cup sugar
- 3 cups almond meal
- 1 tsp baking powder
- 1 tsp lemon extract
for the lemon icing
- 3 Tbsp unsalted butter at room temperature
- juice of 1 lemon
- 1 1/2 cups confectioner's sugar
Instructions
- Set oven to 325F
- Wash the lemons and put them in a pot. Cover them with water and bring to a boil. Boil for 15 minutes.
- Drain the lemons and let them cool until you can handle them. Cut them open and remove the seeds, but keep everything else. Do this on a plate so you can retain all the juices. Once you have removed all the seeds, put everything into a 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. This will only take a couple of minutes. You will need one cup of lemon puree for the cake.
- Beat the eggs and the sugar until pale in color. Add the lemon extract.
- Fold in the almond meal, baking powder, and lemon puree. Mix until thoroughly combined.
- Turn the batter into a greased 9" springform pan. Smooth out the surface so it is even.
- Bake for about 50 -60 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 to finish cooling.
- Make the icing while the cake is cooling. 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.
215 Comments
Celeste
March 4, 2020 at 10:33 amOk but what is the nutritional value of this???
Annette Zack
February 22, 2020 at 4:54 pmIs there a difference between almond flour and almond meal? If so, what is it?
Sue
February 22, 2020 at 5:49 pmThey’re similar, almond flour is just ground a little finer, and often from blanched almonds (without skins) ~ while meal is a little coarser, and sometimes contains almond skins. You can use either, but almond flour yields a finer texture.
Sue
February 1, 2020 at 6:30 pmThere have been a lot of questions about whether or not coconut flour can be used. Yes, it can–but it cannot replace ALL the almond flour. You can replace 1 cup of almond flour with 1/2 cup of coconut flour plus 1 extra egg. Both texture and flavor were good!
You can also bake this in a 9″ round metal cake pan. Grease the pan, cut a strip of parchment as wide as the interior, and make sure it overlaps on either side. Then grease the parchment. Let the cake rest for the 10 min after baking, loosen the sides of the cake from the pan and use the parchment overhang to carefully lift it out and place it on the rack for the rest of the cooling period.
One of your users mentioned using 1 cup applesauce plus the juice and zest of 2 regular lemons. I did exactly that (i had no Meyer lemons, sadly) and it worked great.
Finally, if you use Swerve, be aware that it’s not really a 1-for-1 substitute. You’ll need more like 1-1/3 cups of Swerve or the cake will be less sweet.
Sue
February 1, 2020 at 7:06 pmGreat info Sue, thanks!
Elizabeth
November 22, 2019 at 7:46 amCould this be done in a regular 9″ round cake pan, Pyrex specifically? I don’t have a springform or tart pan with removable bottom.
thanks!
Sue
November 22, 2019 at 7:56 amThe issue is that it’s a delicate cake. If you lined it with parchment on the bottom you might be able to remove it, but not sure. You could also just serve it in the pan. Be aware that glass tends to cook hotter than other types of pans so watch that when baking.
Claire
June 9, 2019 at 8:43 amCan you use regular lemons instead of Meyer ? Thanks for your help
Sue
June 9, 2019 at 8:56 amYou can try, but regular lemons have thicker, more bitter rinds.
Andrew Rodney
April 27, 2019 at 12:11 pmThis has become one of my all time favorite recipes and I’ve made in a good 8-10 times. But my icing always looked less appealing than your photo’s for some reason. The lemon seemed to ‘separate’ a bit. Tasted amazing but didn’t look pretty. So I’ve come up with this slight modification and it still tastes great but now looks smooth and attractive. I think the big trick is the Cream Cheese which when mixed well with butter, prior to adding sugar makes a really smooth icing (or is it a frosting whatever the difference is). The zest gives it a great flavor and allows a slight reduction in lemon juice so it’s not too watery. :
NEW lemon icing
2 oz full-fat cream cheese, a little softer than room temperature
3 tablespoons unsalted butter, a little softer than room temperature
180 grams confectioners’ sugar, more if needed
2 teaspoons fresh lemon zest
lemon juice from 1 med lemons, Add as necessary to keep thick correct consistency
1/4 teaspoon Pure lemon extract
Pinch salt
In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the cream cheese and butter on medium-speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Reduce the speed to low and gradually add in the confectioners sugar. Add in lemon zest, lemon juice, lemon extract, and salt; beat until combined. Increase the speed back to medium and mix until creamy, about 2 minutes until very light and fluffy, about 2-3 minutes. If the frosting seems too thin, add a little more confectioners’ sugar, starting with one tablespoon at a time; if the frosting seems to thick, add in a little cream cheese, starting one tablespoon at a time.
Here’s a pic of the final product with the new pretty icing:
http://digitaldog.net/files/MeyerLemonCake.jpg
Sue
April 27, 2019 at 1:29 pmJust lovely, I’m going to try your frosting next time, thanks SO much for the detailed feedback!
Michelle Cheng
April 20, 2019 at 6:40 amI made this for a Passover Seder last night and everyone loved it! Thank you so much for the wonderful recipe!
Sue
April 20, 2019 at 7:45 amThanks for taking the time to come back and comment Michelle ~ have a wonderful Passover 🙂
Lynda
April 18, 2019 at 7:02 amAny reason I couldn’t double the recipe and make a layer cake with the lemon icing between layers?
Sue
April 18, 2019 at 7:26 amThis cake has a different kind of texture from a regular cake, Lynda, very dense and moist. I guess you could do it as a layer cake, it would just be very rich.
Bobbie
April 14, 2019 at 2:01 amCan you substitute low carb sugar for regular sugar?
Sue
April 14, 2019 at 7:42 amI think if you use the granulated form, in equal amounts, it should be fine.
Marlene Dodinval
April 8, 2019 at 9:16 amI made the cake and it sunk in the center. Any thoughts?
Sue
April 8, 2019 at 9:30 amIt sounds like it wasn’t cooked long enough, Marlene. Ovens vary so much, and your batter could have been a little more liquid. Check your oven temperature with a thermometer to make sure it’s on point.
Nancy
April 4, 2019 at 5:37 pmFrom Nika Hazelton’s Kitchen
Dessert Orange Cake
She says it is Sephardic and uses 6 eggs
I will try Meyer Lemon. Sounds great.
Margo
April 3, 2019 at 7:36 pmCan I use regular lemons instead of Meyers and can this work as a layer cake, stacking two cakes on top of one another?
Sue
April 3, 2019 at 7:47 pmI haven’t tried it with regular lemons, you might get a more bitter result, Margo. Otherwise you can stack the layers if you like.
Julorie
April 1, 2019 at 5:41 pmWhat is the carb breakdown etc
Eileen
March 20, 2019 at 5:55 pmI luv this cake. I have made it several times. Can this cake be frozen?
Sue
March 21, 2019 at 4:52 amIt should freeze well Eileen, but if it were me, I would freeze it without the frosting and frost it later.
Cindy F.
March 18, 2019 at 6:17 pmThe Hi, I have super fine Almond flour (haven’t used almond flour before) and wondered if I can use it instead of almond meal in this recipe ? Also, haven’t used Meyer Lemons before so I’m anxious to try this recipe!
Sue
March 18, 2019 at 6:32 pmYes, absolutely, that will work fine. Hope it works out well for you!
Mary LaBonte
March 17, 2019 at 6:48 pmQuick question I am Gluten Free VeganMary. Any suggestions to replace the eggs in this recipes???
Sue
March 18, 2019 at 6:21 amThe eggs are such an important part of this recipe I’m not sure Mary ~ you might experiment with flax eggs.
Suzanne
March 9, 2019 at 5:23 pmThanks for including the tip about how to make cupcakes!
Debi
March 4, 2019 at 9:05 pmI have attempted this recipe twice and will not try it again. I used fresh meyer lemons from my neighbors tree that I thought were juicy and had enough liquid. The first time I went strictly by the recipe and the cake came out very dry and chewy. The second time I made it I thought the batter appeared to be too thick so added extra lemon juice and water, The cake again turned out too dense and chewy. No one raved about it like some of the other recipes I have made from your collection. I won’t be trying it again…sorry. I’ll always go back to your Chocolate GF Belgium torte.
Andrew Rodney
February 24, 2019 at 6:07 pmI absolutely love LOVE love this recipe and made it many times. But today I tried something different. I made cupcakes. Worked perfectly. A muffin tin was used but I poured the batter into larger sized paper muffin cups. Wasn’t sure how much to put in each and guessed, filled about 2/3 up and got 11 (of the 12) filled. Perfect. Was able to peel the paper off without any issue and the resulting cupcakes were super moist and as good as the larger sized cake.
Sue
February 24, 2019 at 6:50 pmI think I remember someone else mentioning this, maybe on the flourless tangerine cake post, and it surprised me, but I’m so glad to hear it. I can imagine the cupcakes could be really nice for a spring party.
Dawn
February 2, 2019 at 3:19 pmWould the recipe work with oranges instead of lemons?
MARIA FIORE
January 5, 2019 at 1:17 pmCan a blend of coconut flour and almond meal be used for this cake?
Sue
January 5, 2019 at 4:41 pmCoconut flour is so different from any other gf flour, Maria, because it absorbs so much liquid as it bakes. I wouldn’t recommend it, sorry!
julie
January 5, 2019 at 8:10 amHas anyone tried making this in an Instapot? Seems like it might do well, but I’m an instapot novice. Thanks for any tips!
Erin
December 24, 2018 at 9:48 amI made this cake for family for Easter so that those of us who have to eat gluten free would have a dessert. This cake was so popular that EVERYONE ate it. I’m now making two to take to our family Christmas Eve. Thank you!
nancy
December 22, 2018 at 10:11 pmThis is the second year in a row I have made this for a Christmas Eve party. People love it. I top it with lemon scented whipped cream.
Elise
December 19, 2018 at 9:03 pmHi! Just bought Meyer Lemons at Aldi. I love Nigella Lawson’s Lemon Polenta Cake and Clementine cake – which follows this method. Excited to see how this recipe turns out, especially the frosting.
Sue
December 20, 2018 at 8:27 amMeyer lemons are so fantastic, I have a bag in the fridge right now. I love this cake, and personally think the frosting makes it extra special.
emily
December 18, 2018 at 12:01 pmCan you use regular flour?
Sue
December 18, 2018 at 12:10 pmThis cake is formulated with the nut flour Emily, and I have never tried it with regular flour, so I’m sorry I can’t say how that would work.
Heather
December 11, 2018 at 9:32 amI’ve made this a few times and it’s always a hit. In fact I’m making one now for an event and my husband asked me to make an extra one to leave at home. I add whole fresh blackberries around the edge of the iced cake for an extra kick of flavor and color. So delicious
Sue
December 11, 2018 at 9:38 amThe blackberries sound like such a nice touch, I think I’ll try that when they come back in season.
Mary smith
December 8, 2018 at 11:05 amHi there, is the cake pale and flat when it comes out of the oven. Mine didn’t seem to rise much?
Thanks so much!
Sue
December 8, 2018 at 11:18 amThis cake should be pale and flat Mary, it’s got a moist dense texture, not like a regular cake mix cake. I hope you add the tangy frosting, that really makes it!
J
July 9, 2018 at 9:39 pmThis looks fantastic. Going to make it this week.
Any chance I can reduce the sugar and still have it come out delicious??
Thank you for posting this!
Sue
July 9, 2018 at 10:03 pmThe general rule of thumb for reducing sugar in baking is to reduce it gradually, so I would recommend reducing by 1/4 cup to start, J. Remember this cake is made with whole lemons, so it benefits from the 1 cup of sugar. For the frosting you can play around with less sugar for sure, maybe you can do a glaze instead of a frosting, for instance.
Sarah
June 18, 2018 at 3:20 amI am in the UK and haven’t seen Meyer lemons (it seems as if they are a hybrid fruit) except on US cookery sites. I used the juice and pulp of 2 (unwaxed) Sicilian lemons and 1/2 of one lemon’s peel and the juice, pulp and peel of one (unwaxed) Sicilian orange instead. I ended up with a scant cup of fruit puree. I cut the sugar to 3/4 cup and still found it a little sweet so I think you could do 1/2 cup if you didn’t want it too sweet. I was also missing 1/2 a cup of almond flour but the cake turned out very well and was well received. I served it with some greek yoghurt sweetened with a little icing sugar, vanilla and some of the remaining grated peel and grapefruit segments. It was lovely!
debby
May 26, 2018 at 7:49 pmdo you peel the Meyer Lemons?
Sue
May 26, 2018 at 7:51 pmNo, this cake is made with the whole fruit Debby. Just remove the seeds!
Betty Ann Washington
May 24, 2018 at 1:39 pmi JUST FINISHED BAKING THE THE FLOURLESS WHOLE MYERS LEMON CAKE i’M ABSOLUTELY GOING TO USE MYERS LEMONS AS MUCH AS POSSIBLE THANK YOU NOW, I’M TOTALLY SURPRISED THE ALMOND MEAL TASTES GOOD IN THIS CAKE BECAUSE I FELT AS I WAS MAKING IT I WAS GOING TO BE DISAPPOINTED. I HAD A PROBLEM WITH THE CONFECTIONER’S SUGAR. I HAD TO USE OVER TWO CUPS TO TRY AND THICKEN IT UP. I DIDN’T MEASURE THE JUICE AND THAT MAY BE THE PROBLEM. I DON’T LIKE THE TASTE OF THE SUGAR AND WON’T USE IT AGAIN. I’LL FIND AN ALTERNATIVE. HOWEVER, WHEN I FINALLY TOOK A BITE..I WAS REWARDED WITH AN OUTSTANDING TASTE THAT I COULDN’T HAVE IMAGINED. I JUST STOOD THEIR, AMAZED. THE MYERS LEMONS MADE IT ALL HAPPEN. i LOVE LEMONS AND i WAS HOPING FOR SOMETHING SPECIAL THE CAKE IS GREAT, I JUST HAVE TO FIND A BETTER FROSTING. THANK YOU
Sue
May 24, 2018 at 2:22 pmI’m glad it worked out so well for you Betty!
Kelly
May 20, 2018 at 7:39 pmI have gotten soooo many compliments when I make this recipe! I have taken to adding a few lavender blossoms on top of the icing. It’s delicious either way,.i have also made it sugar free. Thank you so much for sharing this one.
Sue
May 20, 2018 at 7:43 pmThis is so nice to hear Kelly, thanks. It’s funny that you used lavender because one of the recipe ideas I have for the near future is a lemon lavender shortbread, so it’s great to know the combo is a success!
Heidi Neipris Wexler
April 4, 2019 at 2:53 pmHi Kelly,
I’m so glad to have found your post as I was going to ask if anyone made it sugar free. I have powdered monkfruit extract also in confectioners form as well. What did you use ?
And SUE… the recipe came to my attention 2 weeks before passover … perfect timing! Can I freeze it before icing , as I was going to make ahead
AND I have a Meyer Lemon Tree!
And can I use almond pulp from making my own almond milk.. and should it be very dry?
Sue
April 4, 2019 at 5:35 pmHi Heidi ~ yes, you can freeze the cake, just wrap well, and cool completely beforehand. I don’t think I would suggest using the leftover almond pulp, especially since you’re using your own gorgeous Meyer lemons, I could go for almond flour or meal.
Andrew Rodney
March 31, 2018 at 6:17 pmOMG, made this today, off the charts amazing. Moist, flavorful, to die for. I found both the Meyer lemons and the Almond flour at Trader Joes and both worked out perfectly. My icing didn’t look as smooth and pretty as yours but tasted great. I used two of the left over Meyer lemons from the bag, didn’t want to waste them. New favorite.
Getting Meyer lemons isn’t easy and not available out here year round. Could one use ‘regular’ lemons with maybe more sugar? Thanks for this recipe, it’s just outstanding!
Sue
March 31, 2018 at 9:11 pmThanks for the feedback Andrew ~ I’m actually considering remaking and re-shooting this cake because it’s been so popular and I think it deserves newer photos. Meyer lemons are becoming mainstream these days, it’s great, and I’m so glad TJs carries them. I think you could try it with a mix of Meyer and regular lemons, but I would definitely look for thin skinned lemons because the peels will be much more bitter.
Andrew Rodney
April 1, 2018 at 11:04 amI’m a pro photographer (in a previous life) and your photo’s are just fine IMHO. And your icing looks nicer than what I made so there you go. I think maybe the powered sugar just didn’t dissolve as smoothly as it should be as I said, it tasted great. Again, I did use the two left over Meyer lemons from the TJ’s bag, maybe that’s an issue? You could maybe clarify if your recipe should use ‘regular’ lemon’s in the icing or Meyers or if it doesn’t really matter. I used two in the icing as they were smaller than a ‘standard’ lemon. When Meyer’s are no longer available out here (we get em a few months out of the year), I’ll try non Meyer’s and report back.
Andrew Rodney
April 22, 2018 at 5:07 pmNew update to my experience with this totally awesome recipe. I made it exactly as instructed last week, it was again amazing.
I saw Meyer Lemons were getting more difficult to purchase here since they are seasonal and it appears if that season is nearly over. I went to two stores and bought them out of Meyer Lemons; five pounds! I processed all 5 pounds (boiling in a huge pot) all at once. One ‘batch’ was used to make the cake last Sunday and the rest of the lemons were prepared as instructed, divided up into 2 cup portions and placed into a vacuum packed freezing back. Today I made the recipe with one of the frozen pack’s after thawing, to see how it fared. No issues! Since I’m going a week back to back with fresh then frozen Meyer Lemons, I was able to get a better idea if using frozen puree produced any issues either taste or texture wise in the resulting cake. I can detect no issues with the frozen then thawed lemon puree.
What’s great about this new technique is I can conduct the most ‘labor intensive’ part of the recipe in bulk (boil, remove seeds, puree), and have plenty of processed Meyer Lemons around when they are not available. Making the cake by simply cutting open a thawed pack of puree and squeezing into the mixer means I can make this recipe in a snap. Just defrost the lemon’s a few hours before.
Oh, I did buy a Meyer Lemon tree too!
Sue
April 22, 2018 at 6:04 pmOh wow is this great to know about Andrew, you’re a genius! You’re going to know this cake recipe better than I do for sure 🙂
Sarah
June 18, 2018 at 3:23 amAndrew, I used two regular lemons (pulp and juice) but only half the peel of one lemon and one whole orange (since it seems that Meyer lemons are a cross between lemons and mandarins) . It turned out very well.
Erin
January 28, 2018 at 6:14 amThanks so much for providing the weight of the lemons, 12 oz came out to exactly 1 cup! I’m using my mom’s lemons and some of them are closer to a Texas grapefruit size. It makes you lose perspective on what a “regular lemon” looks like.
Sue
January 28, 2018 at 7:59 amhaha, that’s so true, and the Meyer lemons can be tiny as eggs!
Patt Larkin
February 26, 2018 at 6:23 pmHi Sue,
Just found your blog…..love love your recipes.
I live in Northern California and have a Meyer Lemon tree that is very prolific ( a little too prolific). The Meyer Lemon Cake is scrumptious.
I have a recipe for a Meyer Lemon Rhubarb Compote by way of Cake Fanny in Berkeley. I think it would be a perfect companion for this cake. Any interest?
Patt Larkin Alamo Ca
Sue
February 26, 2018 at 7:37 pmDo you even need to ask?? I’d love to check the recipe out, I just saw my first rhubarb at the supermarket today ~ and btw, how can a Meyer lemon tree EVER be too prolific 🙂
Patt Larkin
February 28, 2018 at 1:49 pmWhat’s the best way to send the recipe? Through this post or via another email.
My precious tree gives me lemons all year round. It’s at my cottage at the beach…… very old tree that loves where it lives. Honestly I do nothing but water it during summer. Organic as it gets.
Sue
February 28, 2018 at 2:43 pmYou can leave anything in the comments here, except photos, unfortunately. And my email is [email protected]. You’re truly blessed with that tree!
Janet Huyton
March 15, 2018 at 9:48 amHi there – can I put this into cupcake holders if I reduce the baking time please?
Sue
March 15, 2018 at 10:09 amIt’s a very moist cake, Janet, so I’m not sure it would fare well in cupcake form, but you could try. It would definitely stick to the wrappers a bit.
Joel
January 9, 2018 at 10:40 amCould you use Mandarins?
Sue
January 9, 2018 at 11:09 amIi have a Flourless Tangerine Cake, Joel, here: https://theviewfromgreatisland.com/minimal-monday-flourless-whole-tangerine-cake-gluten-free/ and I haven’t tried that with mandarins, but it would be an interesting experiment. As long as the skins are not too thick it should work.
Sharan
August 5, 2017 at 8:44 am1st time with Almond flour…no lemons in Guatemala, only limes, worked well, would leave off more rind next time, use zest, a bit too bitter still, never been to Mediterranean!!
Sue
August 5, 2017 at 11:24 amGood to know, Sharan, thanks! Limes are definitely much more bitter than lemons, so I never thought to use them in this cake.
SHIRLEY BASHAM
April 19, 2017 at 10:34 amHaving made Lemoncello with the rinds of Meyer Lemons, we froze the rest of the lemon. I am wanting to give this a try…do you feel using the lemons without the rind will effect the recipe? Huge fan of Trader Joe’s…this is where we get the lemon’s for our Lemoncello. If this works it will give us a reason to buy more Meyer Lemons. They are the best of the best. They have such a short season here in Ohio. Maybe 2 months a year….Thanks!
Sue
May 21, 2017 at 7:17 amI can’t be sure, Shirley, because I haven’t tried it that way. Let us know your results if you attempt it!
Michelle @ Vitamin Sunshine
March 15, 2017 at 5:44 pmMeyers lemons are so amazing! And I love that this is made with almond flour. This is being pinned 🙂 For later.
Shaz
April 16, 2017 at 10:01 amAfter reviewing the comments/suggestions, I made this with half the lemon peel (since I didn’t have Meyer lemons to use) and it turned out AMAZING! I love the flavor and the texture. Great recipe!
Sue
April 16, 2017 at 10:58 amSo glad it worked for you Shaz. Great tip about the lemon, because I’m sure lots of people can’t find Meyers.
Roe
August 20, 2017 at 1:20 pmThis is the second time I’m making this cake. This time I’m trying it with just the juice and pulp of three lemons. The first one was a bit bitter and didn’t have quite the tangy lemon flavor I was expecting.
rodman
January 7, 2017 at 9:29 amThis is just what I’ve been looking for. I, too, am a citrus fanatic. Mostly lemon & lime. I make a flourless chocolate torte and this year got an order for twenty. But I haven’t found the other side of chocolate. This could be it! I’ll let you know. I’m trying this recipe this weekend.
Thanks much.
Sue
January 7, 2017 at 9:45 amGood luck!
Prem
January 11, 2017 at 8:26 pmMade this tonight. Moist and satisfying. It was a tad bitter for me. If I just remove the rind before pureeing would that do the trick? Or add only half the rind? Love the consistency.
Sue
January 11, 2017 at 8:29 pmYes Prem, I think if you reduce the rind it will taste less bitter to you. Different people have different tolerances for bitter tastes, so this will probably make it more appealing to you.
Sue
March 19, 2017 at 3:39 pmTry just using just the zest if the lemons instead of the whole rind.
rodman
January 14, 2017 at 12:13 pmOMG! it’s gone. all in one shot. it smells as good as it tastes: all warm and almondy and citrusy (are these words?). huge success. i had to promise (contractually!) to make more for the neighbors.
this goes in the secret box of recipes.
Sue
January 14, 2017 at 4:24 pmHaha, lucky neighbors!
Andrea
January 2, 2017 at 10:43 amOh my goodness, YUM! A neighbor left a bag of Meyers on my porch, so this was the perfect way to use some up! I subbed coconut sugar and Ener-g for the cane sugar and eggs (because I can’t have those) and used vanilla extract because I didn’t have lemon. What a fantastic lightly sweetened cake!! The hearty texture makes it feel perfect for breakfast. 😉 Thank you for a wonderful recipe that I will make again and again!!
Sue
January 2, 2017 at 12:07 pmThat’s great to know your substitutions worked and that you loved this Andrea 🙂
Andrea
September 26, 2016 at 3:05 pmHi Sue! I am both gluten and almond intolerant so I was wondering if there was any other flour you can recommend on using to try this! I´ll appreciate your comments!
Sue
September 26, 2016 at 4:04 pmHi Andrea — this recipe is kind of a traditional recipe built around almond flour, so I’m not sure how to substitute. In other words, I think the texture of a nut meal is what’s required. If you can tolerate another nut, that might work, like hazelnut meal? I know the flavor would be altered, for sure. Trader Joe’s sells it.
Trudy
September 11, 2016 at 3:01 amI am diabetic so flourless equals less carbs. I have a thin skinned seedless lemon tree not Meyer lemons. The bitterness in citrus comes mostly from the white pith just under the rind. I used 4 lemons, boiled as recipe, then I carefully removed pulp and juice. I then with a spoon scraped the pith off the rinds of 2 lemons and tossed it in the trash. I used those 2 rinds only. I put the lemon in a blender and added the juice of 1 lemon and some water as with pureeing the lemon pulp thickened and needed liquid to get it smooth. I used about 1/3 c xylitol sugar and 2/3 c Splenda as sweetener,(again to cut carbs). Baked it for 55 minutes and it was delicious! Just the right amount of sweet and super lemony and moist. I did not find it bitter at all. Great recipe and now I can have lemon cake without raising my blood sugar.
Sue
September 11, 2016 at 7:31 amI’m so happy for you Trudy, and I’m sure this will be helpful to other low carb and diabetic eaters as well, thanks so much for taking the time to write down your method.
Rachel
July 24, 2016 at 8:27 pmMade this last night. I was nervous about bitterness because I didn’t have Meyer lemons, but it came out great! I had about 6 small lemons so after boiling I puréed all of the insides but only used 3 of the peels -trying to cut down on potential bitterness, and it was perfect! Great moist texture, just enough sourness. Lovely recipe !!
Rachel
July 24, 2016 at 8:29 pmAlso, the question marks ^ were supposed to be a thumbs up. I guess emojis don’t work! *oops*
Cassie
June 11, 2016 at 7:51 amI CANNOT believe that this is flourless. This lemon cake looks SINFUL. I need a slice!
Sue
June 11, 2016 at 8:07 am🙂
Chris
May 15, 2016 at 4:23 pmCann ot find the recipe. Can you email it to me?
Sue
May 15, 2016 at 4:36 pmSure, no problem 🙂
Brenda
April 20, 2016 at 6:49 amCould I use lemon curd if I’m too lazy?
Sue
April 20, 2016 at 6:52 amNot for this cake I’m afraid, Brenda, curd is so different in texture and composition from the puree you use for this cake, sorry!
Jolene @ Yummy Inspirations
April 17, 2016 at 2:57 amThis cake is genius. I can’t wait to make it!
Jill
April 10, 2016 at 9:41 pmI made this cake tonight with one Meyer lemon and a handful of kumquats. It was delicious. Moist, nice texture and not too sweet. I did not bother with frosting, just a dusting of powdered sugar and some candied kumquat slices for garnish. Lovely recipe, super simple to prepare yet very sophisticated looking. Thank you.
Amanda
April 20, 2016 at 2:12 pmPlease share hints on how you achieved your kumquat variation. And how did you candy kumquats? Family has a personal link to kumquats – I would LOVE to duplicate
Please.
Thank you! !
Nancy
April 2, 2016 at 2:48 pmSounds heavenly. Love anything lemony. Will try for my friend’s birthday! Thanks.
Mari Weisman
March 29, 2016 at 11:55 amI would love to try this cake for passover this year, but because I am having 23 people I would like to try and make it in advance. Can I freeze it?
Sue
March 29, 2016 at 11:56 amI think this will freeze ok, Mari, just frost it before serving.
Patty Gurley
March 28, 2016 at 4:17 pmI hate to be dumb but if I read correctly besides the seeds – you put the whole lemon, rind and all in the food processor. Not just the pulp?
Sue
March 28, 2016 at 4:18 pmRight Patty!
Marietta Greene
April 23, 2016 at 5:48 pmthank you for asking! i was wondering the same thing!
Sue
April 23, 2016 at 5:51 pmI guess I need to be more clear in the recipe Marietta but yes, the whole lemon goes in, except the seeds.
Marietta Greene
April 23, 2016 at 11:11 pmIt was amazing!!!!
DH loved it too! Perfect for Passover. Changes made: regular lemons because no Meyer lemons and used kosher for Passover powdered sugar
Thank you!!!! Will be making again.
Tamara
March 27, 2016 at 6:28 amI made this, and unfortunately neither the flavor or the texture was appealing, and I tossed it. Perhaps using a smaller processor bowl would have helped get the puree finer, but even after scraping down, and processing several times, mine still had tiny bits of unpleasant peel, which combined with almond meal texture, was not pleasant.
I used lovely Meyers from the Lemon Ladies, but I didn’t find the flavor of the cake to be very vibrant. Normally I love a less sweet dessert, but this one, unfortunately, just did not work for me.
PJ
March 13, 2016 at 3:48 pmAny thoughts on trying this with ruby red grape fruits?
Sue
March 13, 2016 at 4:02 pmUnfortunately I don’t think it would work Pj because grapefruit peel is so bitter, and much thicker too.
PJ
March 14, 2016 at 7:47 amThanks for your quick reply! I’ll get some meyer lemons today & try it.
Linda
March 11, 2016 at 3:20 amThank you for this recipe. Everyone loved the cake. I did not use Meyer lemons. Just some organic ones I wanted to use up. Turned out great. Can hardly wait to get ahold of some Meyers and try again.
Nancy
May 30, 2016 at 5:28 pmHow many lemons did you use?
Sue
May 30, 2016 at 5:47 pmI used 3 or 4 large Meyer lemons, Nancy, and that is to make 1 cup of puree for the recipe.
Laura
February 23, 2016 at 3:47 pmYour tangerine cake recipe specifies boiling the tangerines twice, while this lemon cake recipe specifies boiling the lemons once? Should the Meyer lemons be boiled twice to reduce bitterness (as with the tangerines)?
Sue
February 23, 2016 at 3:51 pmThere are various methods for making cakes like this Laura, and I experimented with a few. Meyer lemons aren’t particularly bitter, so the single boiling is good.
Megan Whalin
January 27, 2016 at 4:55 pmI don’t normally leave negative reviews because I know how difficult it is to develop recipes. Unfortunately, this cake was very bitter. I followed the recipe exactly. I was making this cake for a gathering, so I tasted the batter before baking. It was very bitter so I ended up adding more sugar in hopes that the bitterness would lessen once baked. It did not.
I suggest doing what a previous commenter did by substituting applesauce, lemon juice, and lemon zest for the whole lemon puree.
Sue
January 27, 2016 at 5:04 pmDid you use Meyer lemons Megan, because that makes all the difference…the skins aren’t nearly as bitter as regular lemons. I do think that the bitterness in this cake should be pleasant, and regular lemons just don’t work. That said, maybe the substitutions will work for people who really don’t like bitter tastes at all. Thanks for the feedback!
smoothiesrule
March 2, 2016 at 2:05 pmI had the same experience. Used Meyers and it is bitter. Am the only one willing to eat it.
Cindy
December 31, 2017 at 10:40 amI live in FL and we have a tree we bought with a tag that says Meyer. However, these lemons have thick skins and my first try at this cake was a fail as well. Apparently there is more than one variety of Meyer lemon and now I only make it when I can find the thin skin Meyer lemons. I also order them from an organic lemon farm in CA. They come via the postal service and I use them for lemonade and this cake! They are usually smaller than thick skinned lemons and they have a distinctive sweeter smell.
Sue
December 31, 2017 at 12:34 pmThanks Cindy!
Casey
March 16, 2016 at 10:37 pmI agree. I thought this would be a nice treat for my gluten free coworkers and I’m really disappointed. I followed the recipe and used Meyer lemons, but it’s not very pleasant. The look of the cake is somewhat rustic and lovely though. Perhaps I will try the applesauce too!
Heidi
January 26, 2016 at 5:57 pmI love this recipe! I’ve never tried boiling the whole lemon and pureeing before, but it worked perfectly. It really adds that intense lemon flavor. I made this in a heavy stoneware large pie dish greased with coconut oil, and it worked well. I have a bunch of Meyer lemons left. I am going to try boiling, pureeing and freezing to use in future recipes. I hope it works!
Peixoto
January 18, 2016 at 2:28 amHello there. First, thanks for your recipe.
I want to do this cake for my wife, for her birthday, tomorrow… 😀 I’m late. It’s normal, because, she will have a surprise with friends on Saturday.
I don’t have lemon extract, i just essential oil of lemon. Can i use it? If yes, in the same proportions?
Well, i thank you.
Peace.
Peixoto
January 18, 2016 at 2:30 amAlso, i can’t get Meyer Lemons. What can i do? I have regular lemons and bergamot orange. 🙂
Thanks again.
Peixoto
January 18, 2016 at 2:39 amIf i use normal lemons, what Meyer Lemons were large, what weight of normal lemons should i use? What is the weight of a lemon?
Thank you again.
Malin
December 25, 2015 at 6:58 amI love this cake! I used this as a base for a christmas safron cake and it’s just perfect. I’m making it for the second time right now, but a vegan version with flax eggs (last time I made it with regular eggs) I hope it turns out well! I highly recomend you to try add 0,5 or 1 g of safron to this recipe instead of the lemon extract, it is the best cake i ever made!
Kelehe
October 26, 2015 at 9:02 pmWell it turned out great. Straight substitute one cup of applesauce plus juice and zest of two lemons for the cooked lemons. The batter was slightly thinner and the texture was slightly lighter, but otherwise very comparable without the bitterness.
Kelehe
October 26, 2015 at 3:19 pmThe cake turned out well; moist, excellent texture. The bitterness was subtle, but I’m not a fan of marmalades for that reason. I like the recipe, though, so I’m going to try substituting applesauce and Meyer lemon juice and zest for the boiled lemon purée.
I’ll post how it turns out.
Donna R.
October 10, 2015 at 12:19 pmIs a springform pan a must or can it be done in a rectangular/square/round regular pan? I just don’t have a springform.
Thanks in advance!
Sue
October 10, 2015 at 12:26 pmYou could do it in a regular pan, Donna, you just won’t be able to remove it easily. Maybe if you line the bottom of the pan with a circle of parchment that might help.
Chelsea
September 25, 2015 at 12:15 amHi there, I just came across your recipe and it looks amazing! Unfortunately I can not find Meyer lemons right now. Could I make this with any type of orange and would the rest if the ingredients need to be modified (due to swee
Sue
September 25, 2015 at 6:52 amYes you can Chelsea – I have another recipe that uses tangerines here:http://theviewfromgreatisland.com/minimal-monday-flourless-whole-tangerine-cake-gluten-free/
Kristin
August 30, 2015 at 2:44 pmAbsolutely love this recipe. I was skeptical about boiling the lemons but it all worked out perfectly. I think I’m going to make a couple batches of the boiled lemon purée to put in the freezer for future cakes. Can’t wait to try the tangerine cake recipe.
Kristin @ Sightglass Celllars
December 30, 2017 at 3:57 pmMaking a couple batches of the purée to freeze is great…when I’m ready to make a cake, I can skip the first step and simply defrost. Easy and delicious! I love this recipe and have since started making it with Satsumas also.
Sue
December 30, 2017 at 4:40 pmI love this Kristin ~ that means you can take advantage of citrus season to enjoy later.
Kristen
July 28, 2015 at 6:20 pmI did not have Meyer lemons, so I just used regular lemons. I love the texture of this cake but the after taste is just awful! I am thinking the Meyer lemons are a must. Any suggestions as to why the after taste turned out so horrible. I did also actually make this in a 9×13 and like I said the texture is awesome, I just cooked it for 25 minutes instead of 50.
Sue
July 28, 2015 at 6:29 pmMeyer lemons are very different from regular lemons, particularly when it comes to the skin. Meyers have a thin skin that is not very bitter, whereas regular lemons have thick skin which can be extremely bitter. I know meyer lemons can sometimes be tough to find, especially in summer. If you can wait till they are back in season, you’ll have better luck!
Casey
July 27, 2015 at 9:58 pmHi! I want to make this for my brothers birthday but I really need to make it in advance. Does it keep well? How many days in advance can I make it and will it dry out? How do I store it?
Thanks!
Sue
July 28, 2015 at 7:14 amIf you want to make it ahead, I would wrap it well in plastic and keep in the fridge. Don’t frost it until you are ready to serve.
Joseph
July 19, 2015 at 6:31 pmthis recipe looks great, especially the frosting!!!, but I am going to try it with gluten free flour because I can’t have almonds. I plan on adding 1/2 cup or so of fat (butter, shortening, oil, I dunno which) to make up for the almonds. I’ve done this with other recipes that used almond flour and it has worked so hopefully it turns out ok with this.
Sue
July 19, 2015 at 6:41 pmlet me know, Joseph!
Stephanie
February 13, 2016 at 5:20 pmThis may be a longshot, but how did your cake turn out Joseph? I can’t have almonds either, and a friend was raving about this recipe. I’d love to know if the gluten free flour/added fat worked out. Thanks so much!
latinavaquerita
July 14, 2015 at 2:24 pmHave you tried a paleo version, maybe with a coconut milk based icing, and coconut sugar or raw honey for the sugar replacement in the cake? Thanks,
Sue
July 14, 2015 at 2:26 pmI haven’t tried that but I think it should work, you would just have an extra flavor in there from the coconut.
Sharyn
June 5, 2015 at 9:57 amcan you use regular flour with this recipe? Or even substitute half regular flour and half almond flout?
Sue
June 5, 2015 at 10:22 amI’m pretty sure regular flour won’t work, Sharyn, sorry, I don’t think the texture would be as good.
Sue
April 6, 2015 at 11:12 amI made this last Friday for Passover since it is flourless. My lemon extract had evaporated, so I used vanilla instead. It was yummy, but still a little bitter. But the bitterness completely dissipated by day 3 or 4. I think I will make this cake in advance from now on, but it will definitely be part of my Passover repertoire. Thanks so much for a new gluten free option.
Sue
April 6, 2015 at 11:14 amGood to know, Sue. Hope you had a wonderful Passover!
Lorraine
April 4, 2015 at 11:49 pmMy cake is in the oven right now, I can’t wait to see how it turns out! Using whole citrus is intriguing and I love the taste of Meyer lemons, so different than regular lemons. And I’m so jealous of all of you with Meyer lemon trees – wow!
I subbed Swerve (erithritol) and stevia (20 drops) for the sugar, and same for the frosting only the powdered version. When you use erithritol, which is less sweet than sugar, you should always add stevia or another sweetener to make up the difference. Combining sweeteners also negates some of the stranger aspects of the individual sweeteners, like the coolness of erithritol or the bitterness of stevia.
Also, I used 4 lemons and had some puree left over. I’m going to make coconut lemon popsicles with it using coconut milk. Yum!
Sheri
April 3, 2015 at 5:28 pmI am all ready to make this yummy sounding cake, but I am doing it for 140 people. do you think I can do it in large rectangular pans? Would it effect the cooking time?
Sue
April 3, 2015 at 6:00 pmHonestly I’m not sure, Sheri. I think if you are making this cake for a large group of people your best bet is to make several cakes instead of trying to enlarge the recipe.
deb
March 28, 2015 at 11:51 amThis cake sound delicious and an excellent use for the lemons on my tree. Would it be possible to bake it and then freeze it? If so, what is the best way to defrost it. Thank you.
Sue
March 28, 2015 at 11:58 amI think it should freeze well, Deb. I would take it out, loosely cover it, and let it defrost on the counter.
deb
March 28, 2015 at 12:02 pmThank you. I am going to try it this week.
Sue
March 28, 2015 at 1:54 pmOh, and I wouldn’t frost it before freezing, better do that at the last minute…
Melissa
February 15, 2015 at 4:56 pmWould it be possible to use coconut flour? I read that almond meal isn’t very good for you–it slows down your metabolism and encourages inflammatory responses in the body!! If not, I’ll make it anyway 😛 I LOVE dense cakes!
Sue
February 15, 2015 at 5:08 pmHonestly I don’t know about using coconut flour, I know it’s extremely absorbent, so you may not need as much flour, and you may need to add more liquid. Sorry I can’t be more certain, I just don’t have a lot of experience with cakes and coconut flour, but please let me know if you do try it!
Mike
February 1, 2015 at 7:23 pmBaked the cake, spread a layer of lemon curd on it and then topped it with meringue. Came out fantastic. A lemon meringue cake.
Sue
February 1, 2015 at 7:32 pmWow — I might have to try that and blog about it 🙂
Cindy
December 30, 2014 at 1:12 pmIt’s in the oven and I’m very excited! I was a bit confused on the lemons as I wasn’t sure if you meant 3 (12 ounces each) lemons or 3 lemons =12 ounces total. I happen to have very huge Meyer lemons on our tree each weighing 12 ounces or more and one was perfect. Just thought I’d throw this out there for the next person who may wonder as well. I’m also excited that this cake is gluten-free, dairy free, chicken egg free (I used duck eggs) as well as sugar-free. I used xylitol (made from hardwoods) and I put some in the blender with arrowroot powder to make powdered sugar. Thanks for sharing a great recipe!
Sue
December 30, 2014 at 1:34 pmI clarified it in the recipe, Cindy, thanks, it’s 12 oz total. I’d love to see your massive Meyer lemons, what a fabulous tree you must have! I hope the recipe turns out for you with your adjustments, let us know.
Cindy
December 31, 2014 at 12:25 pmI love this cake but it has a bit of a bitter aftertaste. I used Erithritol in the cake which is only 70% as sweet as sugar so maybe that’s the reason. Or perhaps the rind of our big Meyer lemons is more bitter than the normal sized ones. I don’t know but it’s delicious nonetheless.
Sue
December 31, 2014 at 2:06 pmIt’s been a while since I’ve made the cake, but I do remember that the flavor of whole citrus cakes is a little bit bitter, however that is supposed to be part of their charm. Substitutions can be tricky, so that could have had something to do with it. Meyers should be the least bitter of all, though, but I’ve never encountered ones as big as yours sound!
Amy
December 16, 2014 at 8:13 pmI made your cake. OMG. It’s SOOO good!!
https://heatcagekitchen.wordpress.com/2014/12/16/chocolate-meyer-lemons-and-sweet-potatoes/
Many thanks for putting it on Pinterest where I could find it. I’ll be doing that again one day!!
Sue
December 16, 2014 at 8:43 pmThanks for letting me know, Amy, I appreciate it!
OBXYAK
May 29, 2015 at 9:34 amAmy, why does yours look “grainy” or beige in color and Sue’s looks dense, moist and a pure lemon color? Based on looks alone they look like different cakes. Not trying to insult just wondering what the difference might be.
Amy
August 26, 2015 at 6:28 pmHi, OBXYAK:
I guess I should have explained that in the post. I just came back to read the recipe and found your comment, so I thought I should respond.
It’s simply the different almond flour I used. Most almond flour is made from skinned almonds, giving it the beige color, and Sue’s cake looks like a regular flour cake.
I don’t know where you are in the world, but if you’re near a Trader Joe’s, next time you go in, look for their almond flour, which is about $5 a bag (last time I bought some) versus $9 to $15 a bag, depending on where you buy it.
In Trader Joe’s almond flour, the almonds are ground as is, including the little brown skin on them. Less labor, less expensive. It’s still almond flour, but with the “whole grain” look to it. Since I’m also what you’d call “frugal,” I stock up on it when I go to Trader Joe’s. I haven’t noticed any difference in taste, only in appearance. That’s all it is.
I never thought you were being insulting, just curious. 🙂
Daniela
November 7, 2014 at 5:29 pmThe cake sounds delicious, however in my country we only have “green lemons” (I guess it is what you call limes. Do you think it will work with limes? Thanks!
Sue
November 7, 2014 at 6:22 pmI haven’t tried it with limes, Daniela, and I think that since limes are not only less juicy, but more bitter than lemons, you might not get a good result. I’m always up for a challenge though, so I support you if you want to give it a go — and report back, for sure!
Daniela
November 9, 2014 at 9:09 amThanks for your response! I will try it this week and let you know if it is a winner!
Kaz
December 21, 2014 at 10:41 amDaniela,
Did you try this delicious looking cake with limes? I too was wondering if limes would work but, scared to try lol. What did you discover?
Sue
December 21, 2014 at 11:11 amI haven’t tried it with limes, and I wonder if they might be too bitter, Kaz.
Grace
April 3, 2015 at 11:34 amAnyone tried limes yet? I made the puree and added extra lime juice because it definitely came out drier than the lemon or tangerine puree. I’ll let you know how it comes out! I’m thinking I will add more sugar to balance the bitterness.
Kristi
September 30, 2014 at 9:41 amJust wondering if you have tried a sweetner other than confectioners sugar (we stay away from refined) for the glaze? I’ll use coconut sugar for the cake, but it doesn’t work real well in a glaze even if I whirl it in my food processor to be ‘powdered’. Perhaps honey & lemon?
Sue
September 30, 2014 at 1:24 pmHmmm, not sure Kristi. As I recall the cake itself is not overly sweet, so to me the sweet lemony glaze was a big part of the experience. You could certainly try honey, it would just be a very different type of cake. let me know how it turns out!
johnnie evans/thonas
July 29, 2014 at 7:20 amlove your website !!!!
Sue
July 29, 2014 at 7:48 amThanks Johnnie!
Meg
July 17, 2014 at 1:47 pmI plan on making this delicious looking cake tomorrow, but I don’t have a springform pan. Is it necessary, or would a standard 9″ cake pan work?
Sue
July 17, 2014 at 3:29 pmYou can absolutely use a regular pan!
Meg
July 17, 2014 at 4:19 pmYay! Thank you
Meg
July 19, 2014 at 8:45 amUpdate: I made this and brought it to a dinner party and it was a huge hit! This will be my go to recipe when I want to impress people from now on. So delicious and pretty!
Sue
July 20, 2014 at 7:44 amHappy to hear it — now you can try it with other citrus fruits!
Jayne
April 28, 2014 at 3:40 pmCan I use rice flour instead of almond meal ?
Sue
April 28, 2014 at 3:59 pmYou can try, Jayne, but I’m not hopeful. Nut meal is a very different texture from rice flour.
jaja
April 23, 2014 at 7:14 pmHi may I know if I can substittue the almond flour with whole wheat flour or whole wheat pastry flour? thanks!
Sue
April 23, 2014 at 8:12 pmI have to say that this cake is really made for the almond flour, Jaja. I don’t think regular flour would work as well, sorry!
Stephanie
February 19, 2014 at 4:55 amMy daughter made the orange version during the holidays. Yesterday I made this one. YUM. I omitted the extract as I didn’t have it. Full of citrus goodness. My icing looked more like a thin glaze instead of white creaminess like your photo but absolutely delicious. A wonderful gluten-free dessert.
Denise @ magnoliaverandah
September 8, 2013 at 9:45 pmI love citrus cakes – I can nearly taste this one as I read.
Eileen
September 8, 2013 at 2:12 pmThis cake sounds so good! Now I know what to do with some of our backyard meyer lemons. But I also have a whole boatload of (exceptionally seedy) tangerines in the kitchen right now…maybe I’ll tackle the million seeds and try it with those. Sounds like it would be great either way!
Sue
September 9, 2013 at 4:44 amSo jealous of you backyard citrus tree people! I’d make Tangerine Chicken for dinner with the lemon cake for dessert!
grace
September 8, 2013 at 2:08 pmi’m sick to death of seeing flourless chocolate cakes, so this is a refreshing change…even if it is lemon. 🙂
Donna Baker
September 7, 2013 at 9:13 pmI grow many types of citrus, including Meyer lemons. I thought I’d made everything possible with them, until I saw this recipe. Absolutely can’t wait to make this. My lemons won’t be ready until Nov. though, so it is going to weigh heavily on me till then.
Sue
September 8, 2013 at 6:01 amI envy you! Why don’t you try a tangerine or orange version of the cake while you wait for your lemons?
Sue
September 7, 2013 at 9:03 pmMy husband loves candied peel oranges and lemons. To rid the taste of bitter, I soak the peel in cold water and change the water several times , this really helps. I can’t wait until tomorrow when I can make this pie.
Sue
September 7, 2013 at 2:22 pmThanks for the nice words, Mary. I have a cart started at King Arthur but don’t like the shipping costs! I’m going to bite the bullet and order it though, I have to have it for my Maple Oat Nut Scones!
Laura (Tutti Dolci)
September 7, 2013 at 1:42 pmI love meyer lemons, such a pretty cake!
Dina
September 7, 2013 at 11:04 amsounds good!
Joanne
September 7, 2013 at 6:08 amOh no you absolutely could NOT let those meyers go to waste! I can’t wait to make this when meyers are more available here. So much lemony goodness in one cake!
The Café Sucre Farine
September 6, 2013 at 1:17 pmYes, please! Pour me a cup of tea because this cake is definitely my cup of tea too Sue. That icing looks the stuff dreams are made of!
[email protected] and Back Again
September 6, 2013 at 1:02 pmI saw Nigella Lawson make a cake this way with clementines. This one looks delicious and perfect for the end of summer.
Prince Snow Farm
September 6, 2013 at 12:47 pmI can already tell that this will be amazingly moist, and so perfect with an afternoon cup of coffee or tea!
Averie @ Averie Cooks
September 6, 2013 at 8:59 amLove that it’s flourless, dense, and packed with lemon flavor! And yes, it would have been sacrilege to throw lemons out! Great way to use them! Have fun on your getaway!
Mary
September 6, 2013 at 7:28 amI couldn’t love this recipe more, Sue. I WILL be making it sooner than later. This cake sounds heavenly!
Susan
September 6, 2013 at 6:26 amAnother winner and my Meyer lemons are ripening on my tree as I speak.
Sue
September 6, 2013 at 7:00 amHow lucky are you? In my next life I plan to have every kind of citrus tree in my yard!
Dom
September 6, 2013 at 5:37 ambeautiful.. I do love an almond flour cake, it feels so luxurious I think but in fact it really isn’t… we don’t get meyer lemons here in the UK (at least I haven’t seen them) and I would love to try one as I hear they’re superb… I can only but dream!
Sue
September 6, 2013 at 7:01 amWell, I guess the luxurious thing about almond flour is its price. This isn’t a super cheap cake to make, but a little does go a long way. I think regular lemons would be great to use, too. They might even give this cake more lemon flavor.