Flourless Whole Meyer Lemon Cake




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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.

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.

Photo of a slice of flourless whole meyer lemon cake on a piece of parchment paper with a fork.

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’.

Close up photo of flourless whole meyer lemon cake.

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.

Photo of flourless whole meyer lemon cake with a slice partially removed.

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.

Overhead photo of a slice of flourless whole meyer lemon cake on parchment paper with a fork.

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


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.
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3.18 from 227 votes

Flourless Whole Meyer Lemon Cake

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.
Course Dessert
Cuisine Mediterranean

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.

 

 

Don’t forget to pin this Flourless Whole Meyer Lemon Cake!

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208 Comments

    Leave a Reply

  • Reply
    Claire
    June 9, 2019 at 8:43 am

    Can you use regular lemons instead of Meyer ? Thanks for your help

    • Reply
      Sue
      June 9, 2019 at 8:56 am

      You can try, but regular lemons have thicker, more bitter rinds.

  • Reply
    Andrew Rodney
    April 27, 2019 at 12:11 pm

    This 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

    • Reply
      Sue
      April 27, 2019 at 1:29 pm

      Just lovely, I’m going to try your frosting next time, thanks SO much for the detailed feedback!

  • Reply
    Michelle Cheng
    April 20, 2019 at 6:40 am

    I made this for a Passover Seder last night and everyone loved it! Thank you so much for the wonderful recipe!

    • Reply
      Sue
      April 20, 2019 at 7:45 am

      Thanks for taking the time to come back and comment Michelle ~ have a wonderful Passover :)

  • Reply
    Lynda
    April 18, 2019 at 7:02 am

    Any reason I couldn’t double the recipe and make a layer cake with the lemon icing between layers?

    • Reply
      Sue
      April 18, 2019 at 7:26 am

      This 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.

  • Reply
    Bobbie
    April 14, 2019 at 2:01 am

    Can you substitute low carb sugar for regular sugar?

    • Reply
      Sue
      April 14, 2019 at 7:42 am

      I think if you use the granulated form, in equal amounts, it should be fine.

  • Reply
    Marlene Dodinval
    April 8, 2019 at 9:16 am

    I made the cake and it sunk in the center. Any thoughts?

    • Reply
      Sue
      April 8, 2019 at 9:30 am

      It 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.

  • Reply
    Nancy
    April 4, 2019 at 5:37 pm

    From Nika Hazelton’s Kitchen
    Dessert Orange Cake
    She says it is Sephardic and uses 6 eggs
    I will try Meyer Lemon. Sounds great.

  • Reply
    Margo
    April 3, 2019 at 7:36 pm

    Can I use regular lemons instead of Meyers and can this work as a layer cake, stacking two cakes on top of one another?

    • Reply
      Sue
      April 3, 2019 at 7:47 pm

      I haven’t tried it with regular lemons, you might get a more bitter result, Margo. Otherwise you can stack the layers if you like.

  • Reply
    Julorie
    April 1, 2019 at 5:41 pm

    What is the carb breakdown etc

  • Reply
    Eileen
    March 20, 2019 at 5:55 pm

    I luv this cake. I have made it several times. Can this cake be frozen?

    • Reply
      Sue
      March 21, 2019 at 4:52 am

      It should freeze well Eileen, but if it were me, I would freeze it without the frosting and frost it later.

  • Reply
    Cindy F.
    March 18, 2019 at 6:17 pm

    The 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!

    • Reply
      Sue
      March 18, 2019 at 6:32 pm

      Yes, absolutely, that will work fine. Hope it works out well for you!

  • Reply
    Mary LaBonte
    March 17, 2019 at 6:48 pm

    Quick question I am Gluten Free VeganMary. Any suggestions to replace the eggs in this recipes???

    • Reply
      Sue
      March 18, 2019 at 6:21 am

      The eggs are such an important part of this recipe I’m not sure Mary ~ you might experiment with flax eggs.

  • Reply
    Suzanne
    March 9, 2019 at 5:23 pm

    Thanks for including the tip about how to make cupcakes!

  • Reply
    Debi
    March 4, 2019 at 9:05 pm

    I 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.

  • Reply
    Andrew Rodney
    February 24, 2019 at 6:07 pm

    5 stars
    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.

    • Reply
      Sue
      February 24, 2019 at 6:50 pm

      I 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.

  • Reply
    Dawn
    February 2, 2019 at 3:19 pm

    Would the recipe work with oranges instead of lemons?

  • Reply
    MARIA FIORE
    January 5, 2019 at 1:17 pm

    Can a blend of coconut flour and almond meal be used for this cake?

    • Reply
      Sue
      January 5, 2019 at 4:41 pm

      Coconut 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!

  • Reply
    julie
    January 5, 2019 at 8:10 am

    Has anyone tried making this in an Instapot? Seems like it might do well, but I’m an instapot novice. Thanks for any tips!

  • Reply
    Erin
    December 24, 2018 at 9:48 am

    5 stars
    I 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!

  • Reply
    nancy
    December 22, 2018 at 10:11 pm

    5 stars
    This 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.

  • Reply
    Elise
    December 19, 2018 at 9:03 pm

    Hi! 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.

    • Reply
      Sue
      December 20, 2018 at 8:27 am

      Meyer 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.

  • Reply
    emily
    December 18, 2018 at 12:01 pm

    Can you use regular flour?

    • Reply
      Sue
      December 18, 2018 at 12:10 pm

      This 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.

  • Reply
    Heather
    December 11, 2018 at 9:32 am

    I’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

    • Reply
      Sue
      December 11, 2018 at 9:38 am

      The blackberries sound like such a nice touch, I think I’ll try that when they come back in season.

  • Reply
    Mary smith
    December 8, 2018 at 11:05 am

    Hi there, is the cake pale and flat when it comes out of the oven. Mine didn’t seem to rise much?
    Thanks so much!

    • Reply
      Sue
      December 8, 2018 at 11:18 am

      This 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!

  • Reply
    J
    July 9, 2018 at 9:39 pm

    This 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!

    • Reply
      Sue
      July 9, 2018 at 10:03 pm

      The 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.

  • Reply
    Sarah
    June 18, 2018 at 3:20 am

    I 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!

  • Reply
    debby
    May 26, 2018 at 7:49 pm

    do you peel the Meyer Lemons?

    • Reply
      Sue
      May 26, 2018 at 7:51 pm

      No, this cake is made with the whole fruit Debby. Just remove the seeds!

  • Reply
    Betty Ann Washington
    May 24, 2018 at 1:39 pm

    i 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

    • Reply
      Sue
      May 24, 2018 at 2:22 pm

      I’m glad it worked out so well for you Betty!

  • Reply
    Kelly
    May 20, 2018 at 7:39 pm

    I 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.

    • Reply
      Sue
      May 20, 2018 at 7:43 pm

      This 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!

    • Reply
      Heidi Neipris Wexler
      April 4, 2019 at 2:53 pm

      Hi 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?

      • Reply
        Sue
        April 4, 2019 at 5:35 pm

        Hi 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.

  • Reply
    Andrew Rodney
    March 31, 2018 at 6:17 pm

    OMG, 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!

    • Reply
      Sue
      March 31, 2018 at 9:11 pm

      Thanks 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.

      • Reply
        Andrew Rodney
        April 1, 2018 at 11:04 am

        I’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.

        • Reply
          Andrew Rodney
          April 22, 2018 at 5:07 pm

          New 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 pm

            Oh 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 :)

    • Reply
      Sarah
      June 18, 2018 at 3:23 am

      Andrew, 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.

  • Reply
    Erin
    January 28, 2018 at 6:14 am

    Thanks 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.

    • Reply
      Sue
      January 28, 2018 at 7:59 am

      haha, that’s so true, and the Meyer lemons can be tiny as eggs!

      • Reply
        Patt Larkin
        February 26, 2018 at 6:23 pm

        Hi 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

        • Reply
          Sue
          February 26, 2018 at 7:37 pm

          Do 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 pm

            What’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 pm

            You can leave anything in the comments here, except photos, unfortunately. And my email is slmoran21@sbcglobal.net. You’re truly blessed with that tree!

    • Reply
      Janet Huyton
      March 15, 2018 at 9:48 am

      Hi there – can I put this into cupcake holders if I reduce the baking time please?

      • Reply
        Sue
        March 15, 2018 at 10:09 am

        It’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.

  • Reply
    Joel
    January 9, 2018 at 10:40 am

    Could you use Mandarins?

  • Reply
    Sharan
    August 5, 2017 at 8:44 am

    1st 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!!

    • Reply
      Sue
      August 5, 2017 at 11:24 am

      Good to know, Sharan, thanks! Limes are definitely much more bitter than lemons, so I never thought to use them in this cake.

  • Reply
    SHIRLEY BASHAM
    April 19, 2017 at 10:34 am

    Having 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!

    • Reply
      Sue
      May 21, 2017 at 7:17 am

      I can’t be sure, Shirley, because I haven’t tried it that way. Let us know your results if you attempt it!

  • Reply
    Michelle @ Vitamin Sunshine
    March 15, 2017 at 5:44 pm

    Meyers lemons are so amazing! And I love that this is made with almond flour. This is being pinned :) For later.

    • Reply
      Shaz
      April 16, 2017 at 10:01 am

      After 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!

      • Reply
        Sue
        April 16, 2017 at 10:58 am

        So glad it worked for you Shaz. Great tip about the lemon, because I’m sure lots of people can’t find Meyers.

      • Reply
        Roe
        August 20, 2017 at 1:20 pm

        This 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.

  • Reply
    rodman
    January 7, 2017 at 9:29 am

    This 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.

    • Reply
      Sue
      January 7, 2017 at 9:45 am

      Good luck!

      • Reply
        Prem
        January 11, 2017 at 8:26 pm

        Made 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.

        • Reply
          Sue
          January 11, 2017 at 8:29 pm

          Yes 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.

        • Reply
          Sue
          March 19, 2017 at 3:39 pm

          Try just using just the zest if the lemons instead of the whole rind.

      • Reply
        rodman
        January 14, 2017 at 12:13 pm

        OMG! 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.

        • Reply
          Sue
          January 14, 2017 at 4:24 pm

          Haha, lucky neighbors!

  • Reply
    Andrea
    January 2, 2017 at 10:43 am

    Oh 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!!

    • Reply
      Sue
      January 2, 2017 at 12:07 pm

      That’s great to know your substitutions worked and that you loved this Andrea :)

  • Reply
    Andrea
    September 26, 2016 at 3:05 pm

    Hi 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!

    • Reply
      Sue
      September 26, 2016 at 4:04 pm

      Hi 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.

  • Reply
    Trudy
    September 11, 2016 at 3:01 am

    I 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.

    • Reply
      Sue
      September 11, 2016 at 7:31 am

      I’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.

  • Reply
    Rachel
    July 24, 2016 at 8:27 pm

    Made 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 !!

    • Reply
      Rachel
      July 24, 2016 at 8:29 pm

      Also, the question marks ^ were supposed to be a thumbs up. I guess emojis don’t work! *oops*

  • Reply
    Cassie
    June 11, 2016 at 7:51 am

    I CANNOT believe that this is flourless. This lemon cake looks SINFUL. I need a slice!

    • Reply
      Sue
      June 11, 2016 at 8:07 am

      :)

  • Reply
    Chris
    May 15, 2016 at 4:23 pm

    Cann ot find the recipe. Can you email it to me?

    • Reply
      Sue
      May 15, 2016 at 4:36 pm

      Sure, no problem :)

  • Reply
    Brenda
    April 20, 2016 at 6:49 am

    Could I use lemon curd if I’m too lazy?

    • Reply
      Sue
      April 20, 2016 at 6:52 am

      Not for this cake I’m afraid, Brenda, curd is so different in texture and composition from the puree you use for this cake, sorry!

  • Reply
    Jolene @ Yummy Inspirations
    April 17, 2016 at 2:57 am

    This cake is genius. I can’t wait to make it!

  • Reply
    Jill
    April 10, 2016 at 9:41 pm

    I 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.

    • Reply
      Amanda
      April 20, 2016 at 2:12 pm

      Please 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! !

  • Reply
    Nancy
    April 2, 2016 at 2:48 pm

    Sounds heavenly. Love anything lemony. Will try for my friend’s birthday! Thanks.

  • Reply
    Mari Weisman
    March 29, 2016 at 11:55 am

    I 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?

    • Reply
      Sue
      March 29, 2016 at 11:56 am

      I think this will freeze ok, Mari, just frost it before serving.

  • Reply
    Patty Gurley
    March 28, 2016 at 4:17 pm

    I 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?

    • Reply
      Sue
      March 28, 2016 at 4:18 pm

      Right Patty!

    • Reply
      Marietta Greene
      April 23, 2016 at 5:48 pm

      thank you for asking! i was wondering the same thing!

      • Reply
        Sue
        April 23, 2016 at 5:51 pm

        I guess I need to be more clear in the recipe Marietta but yes, the whole lemon goes in, except the seeds.

        • Reply
          Marietta Greene
          April 23, 2016 at 11:11 pm

          It 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.

  • Reply
    Tamara
    March 27, 2016 at 6:28 am

    I 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.

  • Reply
    PJ
    March 13, 2016 at 3:48 pm

    Any thoughts on trying this with ruby red grape fruits?

    • Reply
      Sue
      March 13, 2016 at 4:02 pm

      Unfortunately I don’t think it would work Pj because grapefruit peel is so bitter, and much thicker too.

      • Reply
        PJ
        March 14, 2016 at 7:47 am

        Thanks for your quick reply! I’ll get some meyer lemons today & try it.

  • Reply
    Linda
    March 11, 2016 at 3:20 am

    Thank 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.

    • Reply
      Nancy
      May 30, 2016 at 5:28 pm

      How many lemons did you use?

      • Reply
        Sue
        May 30, 2016 at 5:47 pm

        I used 3 or 4 large Meyer lemons, Nancy, and that is to make 1 cup of puree for the recipe.

  • Reply
    Laura
    February 23, 2016 at 3:47 pm

    Your 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)?

    • Reply
      Sue
      February 23, 2016 at 3:51 pm

      There 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.

  • Reply
    Megan Whalin
    January 27, 2016 at 4:55 pm

    I 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.

    • Reply
      Sue
      January 27, 2016 at 5:04 pm

      Did 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!

      • Reply
        smoothiesrule
        March 2, 2016 at 2:05 pm

        I had the same experience. Used Meyers and it is bitter. Am the only one willing to eat it.

        • Reply
          Cindy
          December 31, 2017 at 10:40 am

          I 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 pm

            Thanks Cindy!

    • Reply
      Casey
      March 16, 2016 at 10:37 pm

      I 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!

  • Reply
    Heidi
    January 26, 2016 at 5:57 pm

    I 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!

  • Reply
    Peixoto
    January 18, 2016 at 2:28 am

    Hello there. First, thanks for your recipe.
    I want to do this cake for my wife, for her birthday, tomorrow… :D 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.

    • Reply
      Peixoto
      January 18, 2016 at 2:30 am

      Also, i can’t get Meyer Lemons. What can i do? I have regular lemons and bergamot orange. :)
      Thanks again.

      • Reply
        Peixoto
        January 18, 2016 at 2:39 am

        If 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.

  • Reply
    Malin
    December 25, 2015 at 6:58 am

    I 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!

  • Reply
    Kelehe
    October 26, 2015 at 9:02 pm

    Well 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.

  • Reply
    Kelehe
    October 26, 2015 at 3:19 pm

    The 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.

  • Reply
    Donna R.
    October 10, 2015 at 12:19 pm

    Is 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!

    • Reply
      Sue
      October 10, 2015 at 12:26 pm

      You 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.

  • Reply
    Chelsea
    September 25, 2015 at 12:15 am

    Hi 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

  • Reply
    Kristin
    August 30, 2015 at 2:44 pm

    Absolutely 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.

    • Reply
      Kristin @ Sightglass Celllars
      December 30, 2017 at 3:57 pm

      Making 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.

      • Reply
        Sue
        December 30, 2017 at 4:40 pm

        I love this Kristin ~ that means you can take advantage of citrus season to enjoy later.

  • Reply
    Kristen
    July 28, 2015 at 6:20 pm

    I 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.

    • Reply
      Sue
      July 28, 2015 at 6:29 pm

      Meyer 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!

  • Reply
    Casey
    July 27, 2015 at 9:58 pm

    Hi! 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!

    • Reply
      Sue
      July 28, 2015 at 7:14 am

      If 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.

  • Reply
    Joseph
    July 19, 2015 at 6:31 pm

    this 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.

    • Reply
      Sue
      July 19, 2015 at 6:41 pm

      let me know, Joseph!

    • Reply
      Stephanie
      February 13, 2016 at 5:20 pm

      This 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!

  • Reply
    latinavaquerita
    July 14, 2015 at 2:24 pm

    Have 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,

    • Reply
      Sue
      July 14, 2015 at 2:26 pm

      I haven’t tried that but I think it should work, you would just have an extra flavor in there from the coconut.

  • Reply
    Sharyn
    June 5, 2015 at 9:57 am

    can you use regular flour with this recipe? Or even substitute half regular flour and half almond flout?

    • Reply
      Sue
      June 5, 2015 at 10:22 am

      I’m pretty sure regular flour won’t work, Sharyn, sorry, I don’t think the texture would be as good.

  • Reply
    Sue
    April 6, 2015 at 11:12 am

    I 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.

    • Reply
      Sue
      April 6, 2015 at 11:14 am

      Good to know, Sue. Hope you had a wonderful Passover!

  • Reply
    Lorraine
    April 4, 2015 at 11:49 pm

    My 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!

  • Reply
    Sheri
    April 3, 2015 at 5:28 pm

    I 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?

    • Reply
      Sue
      April 3, 2015 at 6:00 pm

      Honestly 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.

  • Reply
    deb
    March 28, 2015 at 11:51 am

    This 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.

    • Reply
      Sue
      March 28, 2015 at 11:58 am

      I think it should freeze well, Deb. I would take it out, loosely cover it, and let it defrost on the counter.

      • Reply
        deb
        March 28, 2015 at 12:02 pm

        Thank you. I am going to try it this week.

      • Reply
        Sue
        March 28, 2015 at 1:54 pm

        Oh, and I wouldn’t frost it before freezing, better do that at the last minute…

  • Reply
    Melissa
    February 15, 2015 at 4:56 pm

    Would 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 :P I LOVE dense cakes!

    • Reply
      Sue
      February 15, 2015 at 5:08 pm

      Honestly 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!

  • Reply
    Mike
    February 1, 2015 at 7:23 pm

    Baked the cake, spread a layer of lemon curd on it and then topped it with meringue. Came out fantastic. A lemon meringue cake.

    • Reply
      Sue
      February 1, 2015 at 7:32 pm

      Wow — I might have to try that and blog about it :)

  • Reply
    Cindy
    December 30, 2014 at 1:12 pm

    It’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!

    • Reply
      Sue
      December 30, 2014 at 1:34 pm

      I 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.

      • Reply
        Cindy
        December 31, 2014 at 12:25 pm

        I 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.

        • Reply
          Sue
          December 31, 2014 at 2:06 pm

          It’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!

  • Reply
    Amy
    December 16, 2014 at 8:13 pm

    I 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!!

    • Reply
      Sue
      December 16, 2014 at 8:43 pm

      Thanks for letting me know, Amy, I appreciate it!

    • Reply
      OBXYAK
      May 29, 2015 at 9:34 am

      Amy, 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.

      • Reply
        Amy
        August 26, 2015 at 6:28 pm

        Hi, 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. :)

  • Reply
    Daniela
    November 7, 2014 at 5:29 pm

    The 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!

    • Reply
      Sue
      November 7, 2014 at 6:22 pm

      I 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!

      • Reply
        Daniela
        November 9, 2014 at 9:09 am

        Thanks for your response! I will try it this week and let you know if it is a winner!

        • Reply
          Kaz
          December 21, 2014 at 10:41 am

          Daniela,

          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 am

            I haven’t tried it with limes, and I wonder if they might be too bitter, Kaz.

    • Reply
      Grace
      April 3, 2015 at 11:34 am

      Anyone 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.

  • Reply
    Kristi
    September 30, 2014 at 9:41 am

    Just 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?

    • Reply
      Sue
      September 30, 2014 at 1:24 pm

      Hmmm, 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!

  • Reply
    johnnie evans/thonas
    July 29, 2014 at 7:20 am

    love your website !!!!

    • Reply
      Sue
      July 29, 2014 at 7:48 am

      Thanks Johnnie!

  • Reply
    Meg
    July 17, 2014 at 1:47 pm

    I 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?

    • Reply
      Sue
      July 17, 2014 at 3:29 pm

      You can absolutely use a regular pan!

      • Reply
        Meg
        July 17, 2014 at 4:19 pm

        Yay! Thank you

        • Reply
          Meg
          July 19, 2014 at 8:45 am

          Update: 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 am

            Happy to hear it — now you can try it with other citrus fruits!

  • Reply
    Jayne
    April 28, 2014 at 3:40 pm

    Can I use rice flour instead of almond meal ?

    • Reply
      Sue
      April 28, 2014 at 3:59 pm

      You can try, Jayne, but I’m not hopeful. Nut meal is a very different texture from rice flour.

  • Reply
    jaja
    April 23, 2014 at 7:14 pm

    Hi may I know if I can substittue the almond flour with whole wheat flour or whole wheat pastry flour? thanks!

    • Reply
      Sue
      April 23, 2014 at 8:12 pm

      I 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!

  • Reply
    Stephanie
    February 19, 2014 at 4:55 am

    My 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.

  • Reply
    Denise @ magnoliaverandah
    September 8, 2013 at 9:45 pm

    I love citrus cakes – I can nearly taste this one as I read.

  • Reply
    Eileen
    September 8, 2013 at 2:12 pm

    This 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!

    • Reply
      Sue
      September 9, 2013 at 4:44 am

      So jealous of you backyard citrus tree people! I’d make Tangerine Chicken for dinner with the lemon cake for dessert!

  • Reply
    grace
    September 8, 2013 at 2:08 pm

    i’m sick to death of seeing flourless chocolate cakes, so this is a refreshing change…even if it is lemon. :)

  • Reply
    Donna Baker
    September 7, 2013 at 9:13 pm

    I 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.

    • Reply
      Sue
      September 8, 2013 at 6:01 am

      I envy you! Why don’t you try a tangerine or orange version of the cake while you wait for your lemons?

  • Reply
    Sue
    September 7, 2013 at 9:03 pm

    My 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.

  • Reply
    Sue
    September 7, 2013 at 2:22 pm

    Thanks 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!

  • Reply
    Laura (Tutti Dolci)
    September 7, 2013 at 1:42 pm

    I love meyer lemons, such a pretty cake!

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    Dina
    September 7, 2013 at 11:04 am

    sounds good!

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    Joanne
    September 7, 2013 at 6:08 am

    Oh 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!

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    The Café Sucre Farine
    September 6, 2013 at 1:17 pm

    Yes, 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!

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    Linda@There and Back Again
    September 6, 2013 at 1:02 pm

    I saw Nigella Lawson make a cake this way with clementines. This one looks delicious and perfect for the end of summer.

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    Prince Snow Farm
    September 6, 2013 at 12:47 pm

    I can already tell that this will be amazingly moist, and so perfect with an afternoon cup of coffee or tea!

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    Averie @ Averie Cooks
    September 6, 2013 at 8:59 am

    Love 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!

  • Reply
    Mary
    September 6, 2013 at 7:28 am

    I couldn’t love this recipe more, Sue. I WILL be making it sooner than later. This cake sounds heavenly!

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    Susan
    September 6, 2013 at 6:26 am

    Another winner and my Meyer lemons are ripening on my tree as I speak.

    • Reply
      Sue
      September 6, 2013 at 7:00 am

      How lucky are you? In my next life I plan to have every kind of citrus tree in my yard!

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    Dom
    September 6, 2013 at 5:37 am

    beautiful.. 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!

    • Reply
      Sue
      September 6, 2013 at 7:01 am

      Well, 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.