Meyer Lemon Cake

3.71 from 345 votes

This naturally gluten free Meyer Lemon cake is made with the entire lemon, peel and all, and has a tender texture and a fresh lemon flavor.

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Prep Time:25

Cook Time:45

Total Time:1 10

Servings: 10 servings

Equipment

9 inch springform pan

Ingredients

3-4 Meyer lemons, or approximately 12 oz, to yield 1 cup of whole lemon puree
3 large eggs
1 cup sugar
3 cups almond flour. I use fine almond flour
1 tsp baking powder
1 tsp lemon paste

topping

confectioner's sugar

Instructions

Preheat oven to 350F. Butter your 9 inch springform pan and dust with almond flour.
Wash and cut the lemons into quarters. Remove any seeds and discard.
Once you have removed all the seeds, put everything into a high speed blender or food processor. Process until finely pureed. You may need to pulse the machine at first, and scrape down the sides as necessary to get everything smooth. Measure out 1 cup of puree for this recipe.
Beat the eggs and the sugar until pale in color. Blend in the lemon puree, the lemon extract and the baking powder.
Fold in the almond meal and mix until well combined.
Turn the batter into your prepared pan. Smooth out the surface so it is even.
Bake for about 45-50 minutes, just until a toothpick inserted in the center comes out clean.
Cool on a rack for 10 minutes, then gently release the sides of the pan and remove the cake.
Dust with powdered sugar and serve warm or at room temperature.

Notes

*This recipe was originally published in 2013 and has been updated. It originally included a lemon icing on the cake:

3 Tbsp unsalted butter
juice of 1 lemon
1 1/2 cups confectioner's sugar

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.

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Course: Dessert

Cuisine: Mediterranean

Author: Sue Moran

Keyword: bundt cake, dessert, gluten free, lemon, recipe

Nutrition

Calories: 289 kcal · Carbohydrates: 27 g · Protein: 9 g · Fat: 18 g · Saturated Fat: 2 g · Polyunsaturated Fat: 0.3 g · Monounsaturated Fat: 1 g · Trans Fat: 0.01 g · Cholesterol: 56 mg · Sodium: 22 mg · Potassium: 62 mg · Fiber: 4 g · Sugar: 21 g · Vitamin A: 81 IU · Vitamin C: 0.2 mg · Calcium: 97 mg · Iron: 2 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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