I know this is my first post (EVER) and it feels a bit odd to simply offer you this meyer lemon almond cake with no further introduction or discussion of the creation of this site. Yet, if I sit here for one further minute fiddling with the minutia, it might never happen at all. So here we go – a rather quiet entry into the world of food blogging. But there will be plenty of time for formal introductions. After all, it’s hard to start out on the wrong foot if there’s cake.
So simple. There are only five ingredients in this deliciously fragrant, moist cake. It’s a one bowl recipe, minus the blender/food processor used to whirl the Meyer lemons into a puree resembling liquid gold. The use of almond flour means that it’s also gluten free. The outer edges get a bit more caramelized and have more tooth, while the inside remains a custard-y sponge. That’s a good thing, though I feel I’m not doing it justice in the description. Did I mention there are only five ingredients?
I baked this a few weekends back with the last of the four pounds of Meyer lemons that I’d scooped up at the grocery store. It cooled on a rack on the counter, and then it slowly disappeared as we sliced off a bite every time we walked by. Unlike so many recipes I’ve made with almond flour, this cake has body and does not crumble into a thousand pieces when you touch it. This means you can wander the house in your slippers with a slice in your hand, and it doesn’t end up falling on the floor for the dog.
This is a cake that will keep well. You can make it in advance, which I feel I should shout in ALL CAPS! Any recipe that fits that description is truly one to keep in your files. The flavor was even better on day two and three; there wasn’t any left on day four so I can’t vouch for that. You could serve it with a bit of lightly sweetened whipped cream (like I did here) or Greek yogurt, although it’s so moist it really doesn’t even need it.
MEYER LEMON ALMOND CAKE
INGREDIENTS
- 5 meyer lemons (approx. 500g total, or 1.1 lbs)
- 1 cup sugar
- 2 cups almond flour finely ground
- 5 large eggs
- 1 tsp baking powder
INSTRUCTIONS
- Wash lemons and place, whole and unpeeled, in pot. Add water just to cover lemons and simmer, uncovered, for 1 hour. Remove lemons from water gently – they will be soft. Place on a plate to cool, then cut them in half and remove the seeds. Place the lemons (including peel) in a blender or food processor and puree.
- Preheat oven to 375 degrees. Grease and flour a 10" springform pan. TIP: A cake pan will work just as well if you have no springform. Just grease the pan, place a circle of parchment paper in the pan, and grease and flour.
- Beat the eggs in a large bowl. Add the lemon puree and mix. Add sugar, almond meal and baking powder and mix until well combined. Since there is no gluten in the almond flour, there’s no need to worry about over-mixing the batter.
- Pour the batter into the prepared pan, level the top with a spatula or knife, and bake in preheated oven for 45-50 minutes or until a knife or toothpick inserted in the middle comes out clean.
- Cool the cake in pan, then remove sides of springform. If using a regular cake pan, gently invert onto a plate, remove parchment, and flip back onto a serving platter. Serve with whipped cream and lemon zest, or dress up with berries.
Jude
Fabulous. So moist and custardy – worked perfectly but I did ice it as my taste testers said that would literally be the icing on the cake. Just a lemon icing – simple though. Love the 5 ingredients thing.
The Floured Table
Hi Jude,
I’m so happy to hear that you enjoyed it.
The lemon icing sounds like a wonderful addition.
I’ll have another simple apple cake coming out soon that you might also like.
Stay tuned!
Kathleen
Leah
How much pulp does 5 lemons make? My meyer lemons can sometimes be quite large. Cake sounds delicious. Thanks.
The Floured Table
Hi Leah,
I’m sorry for the delayed response!
I haven’t measured the lemons once they are pulp, since you are using the whole lemon.
I weighed my Meyer lemons today, and 5 equaled out to 500g, or 100g each.
That’s about 17.6 ounces total, or just over 1 pound (1.1 lbs).
I hope that’s a helpful reference.
Kathleen
Cara Partch
Making this tonight after picking up the most beautiful bag of Meyer lemons I’ve ever seen. Might top it with chocolate ganache…
The Floured Table
Hi Cara,
I hope you enjoyed the Meyer lemon cake!
I missed my window this year but am looking forward to baking it again.
Chocolate ganache sounds lovely. I’ve seen the pairing together but haven’t tried it yet.
Kathleen
Diana
Hi Kathleen,
Congrats, belatedly, on the launch of your blog, It is awesome!! And a question: I am wondering if this cake can be made year-round with regular lemons, or are they too acidic? I’d love to try it but I think I missed Meyer season!
The Floured Table
Hi Diana! Thanks so much. Meyer Lemons are sweeter than regular lemons, and they also have a thinner peel. Supposedly they’re a cross between a regular lemon and a mandarin orange. The original recipe calls for oranges, so you could either go with that or perhaps try a half lemon, half mandarin combination in order to best replicate the Meyer lemon taste out of season. I’d love to hear how it turns out!
Hazel
Love this and congrats on your first blogpost. I will be stopping by often to indulge myself.
The Floured Table
Thank you, Hazel! I appreciate your visit.
Scott
This is so gorgeous and sounds INCREDIBLE! Congratulations on the launch of your new website. I for one will definitely be stopping by often to read (and eat) more : )
The Floured Table
Thank you so much, Scott! I’m looking forward to seeing you more and trading all kinds of great recipes.