This Meyer lemon almond cake is so simple. There are only five ingredients in this deliciously fragrant, moist cake recipe. It's also gluten free and dairy free.
It has a vibrant lemon flavor from the whole lemons, and is topped with a sweet lemon glaze. The eggs and lemon peel give it a beautiful yellow color. It tastes just as bright as it looks!
This boiled lemon cake was the first recipe I ever posted on the blog. It's beautiful in its simplicity. It's a super easy, wonderfully flavorful cake that's perfect on its own or with seasonal fruit.
The recipe is adapted from Claudia Roden's orange and almond cake from her book "Everything Tastes Better Outdoors," as shared in the NY Times. I've revamped it for an 8" cake pan rather than a wider diameter springform pan, as I like the additional height.
I've included weight measurements for the lemons for more accuracy as individual Meyer lemons vary in size. I've also retested it to add volume measurements for the boiled lemon puree as several bakers asked for this detail.
When I first made it years ago, I served it without a glaze, but I really enjoy the added visual element and the delightful taste the lemon glaze imparts. Plus, if you're lucky enough to be graced with leftover cake the next day, the glaze magically melds with the cake as it rests and infuses it with even more lemon flavor.
Other lemon-forward desserts that I love include glazed lemon shortbread cookies, easy lemon white chocolate cookies and creamy lemon rhubarb bars.
This yogurt plum cake is another fitting option for a simple cake that's not too sweet and highlights seasonal fruit.
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Ingredients
I'm including an image below of the Meyer lemons after boiling them. This is how they will look after you've simmered them in a pot of water for an hour.
* See recipe card for detailed ingredients and quantities.
FOR THE CAKE
Meyer lemons - This recipe calls for 500 grams (17.6 ounces) of Meyer lemons. Since fruit varies widely in size, I've provided measurement by weight. I've made this cake with 3-5 Meyer lemons depending on size.
For best results, try to find a combination of Meyer lemons that roughly equal 500 grams. If you choose to use Meyer lemons for the glaze and decoration, I would purchase at least 2 extra lemons.
Eggs - Use large eggs that are at room temperature. If you've forgotten to get them out of the fridge in advance, place them in a bowl of warm water for 5 minutes.
Almond flour - The original recipe calls for finely chopped blanched whole almonds, but I find that ground almond flour works perfectly, provides a delicate crumb, and cuts down on the effort required to make this cake!
You can make this lemon almond cake with almond meal as well. It will simply have a slightly more rustic texture.
Either way, sift your almond flour through a medium mesh sieve to break up any large lumps that may have formed.
Granulated sugar - Sugar provides sweetness and moisture and helps balance the tart Meyer lemon flavor. See substitutions for notes on alternate sugars and sugar substitutes that other readers have tried.
FOR THE GLAZE
Powdered sugar - Sift your powdered sugar well to avoid lumps.
Lemon juice - Use either freshly squeezed Meyer lemon juice or standard (Eureka or Lisbon) lemon juice. If you use Meyer lemon juice, it will be slightly sweeter and less acidic.
Instructions
Simmer whole lemons in a pot of water, uncovered, for 1 hour. Place on a plate to cool, then cut in half and remove seeds. Place the lemons (including peel) in a blender or food processor and puree.
Beat eggs in a large bowl. Add the lemon puree and mix.
Add sugar, almond flour and baking powder.
Mix batter until well combined. Since there is no gluten in the almond flour, there's no need to worry about over-mixing the batter.
Pour batter into an 8 inch round cake pan that has been lined with a circle of parchment paper and greased. Level the top with a mini offset spatula or knife, and bake in preheated 375 degree oven for 50-55 minutes.
Cool the cake completely in the pan on a baking rack. Once cooled, gently invert onto a plate, remove parchment, and flip back onto a serving platter. If using a springform pan, simply remove the sides.
To glaze, sift the powdered sugar into a medium sized bowl. Add the smaller amount of lemon juice and stir well. If needed, add additional lemon juice to achieve a thick but pourable consistency.
Pour onto cake and spread with the back of a spoon. Nudge some of the glaze over the edge of the cake to create pretty drips. The glaze will set up after an hour or two.
Decorating the Cake
Wait until just before serving the cake to add the thinly sliced lemon garnish. The juice from the slices will bleed slightly onto the glaze, which isn't an issue for taste or looks, but will add some extra moisture to that area of the cake.
Use a sharp knife with a thin blade to slice a Meyer lemon crosswise. Remove any seeds. Place a few slices flat onto the cake.
To create the lemon twists, make a slit halfway through a lemon slice. Hold the points and gently twist them in opposite directions. Place onto the cake.
Or...for a quick and easy decoration with less sugar, leave off the glaze. Simply place powdered sugar in a fine mesh sieve and gently shake over the cooled cake.
Substitutions
Lemons - If you want to make this cake but can't find Meyer lemons, I suggest a combination of standard lemons and mandarin oranges, for a total of 500 grams (1.1 pounds, 17.6 ounces) in weight.
You could also use all oranges, which is how the original recipe by Claudia Roden is written. (Check out a review of her latest cookbook here).
Sugars - Readers have successfully baked this recipe with 1:1 replacements for granulated sugar. I have received feedback that sugar substitute (Swerve) and coconut sugar both work well at a 1:1 replacement ratio (1 cup, in this case).
If you do use coconut sugar, I recommend running it through your food processor first to make finer grains similar to granulated sugar. Note that the dark coconut sugar will change the color of the cake.
Serving suggestions
I love the simplicity of this recipe exactly as written, but if you want to add some additional flavor and decoration, here are a few suggestions:
- Pair with seasonal fruit like fresh blueberries, strawberries, raspberries or mangoes.
- Add sweetened whipped cream and some finely chopped fresh mint leaves on top.
- Serve a scoop of creamy coconut ice cream, vanilla bean ice cream, or honey blackberry mascarpone ice cream on the side.
Equipment
When I first made this recipe years ago, I used a 10 inch (25 cm) springform pan. While it worked out fine, I found the resulting cake to be quite short and underwhelming in looks.
I wanted to have a taller cake, so I baked this in an 8 inch (20 cm) cake pan with 3 inch (7.6cm) tall sides.
I always put a circle of parchment paper in the base of my cake pans and grease the paper and sides with cooking spray to ensure a clean release.
If you have an 8 inch springform pan, that would also be a great option, and in a pinch, a 9 inch springform pan would work as well (you'll need to adjust the cooking time, as it will need to be reduced a bit).
Storage
Store this Meyer lemon almond flour cake, well covered, at room temperature for 2-3 days, or in the fridge for up to a week.
You can also freeze leftover cake, well wrapped and sealed in an airtight container, for a month or two.
If you plan to bake and freeze the entire cake in advance, hold off on applying the glaze until you defrost the cake.
Frequently Asked Questions
Meyer lemons are thought to be a hybrid between a lemon and a mandarin orange. They have a more floral taste than standard lemons, and are not as acidic or bitter.
They're smaller than the common Eureka and Lisbon lemons that are most typically found in grocery stores. They are darker yellow-orange in color, and have a smoother exterior. The peel is much thinner.
Meyer lemons are in season beginning late fall through early spring.
I don't recommend substituting all standard lemons, as they are more sour, more acidic, and have a thicker rind than the Meyer variety.
A combination of half mandarin oranges and half lemons is a good substitute. Refer to the Substitutions section for more details.
I have successfully made this recipe by cooking the lemons in my Instant Pot pressure cooker for 6 minutes on high pressure with natural release.
While I haven't tried the microwave method, I've read comments made on the New York Times orange almond cake version of the recipe that suggest you can cook the lemons in a large bowl of water in the microwave for 10-15 minutes as well.
Please let me know if you try the microwave method and I can update the information here accordingly!
I do find it easy to boil the lemons in a pot of water on the stove for an hour. Once they reach a low boil, they let off a lovely scent that freshens the house with lemon.
The important bit, no matter your method, is to make sure your Meyer lemons reach a soft consistency (while still whole) with an almost jammy interior. As they cool on a plate, they'll slump more.
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
📖 Recipe
Meyer Lemon Almond Cake
INGREDIENTS
Meyer Lemon Almond Cake
- 500 grams (17.6 ounces) Meyer lemons, ** Weigh for accuracy. Can range from 3-5 lemons depending on size. After cooking and pureeing, you should have 450 mL (15 ounces) of Meyer lemon puree.
- 5 large eggs
- 200 grams (1 cup) granulated sugar
- 224 grams (2 cups) almond flour, finely ground
- 1 teaspoon baking powder
Lemon Glaze
- 120 grams (1 cup) powdered sugar, sifted
- 1½ to 2 Tablespoons lemon juice , Meyer or standard lemon juice
INSTRUCTIONS
Meyer Lemon Almond Cake
- Wash lemons and place, whole and unpeeled, in pot. Add water just to cover lemons and simmer, uncovered, for 1 hour.500 grams (17.6 ounces) Meyer lemons
- Remove lemons from water gently with a slotted or strainer spoon - they will be soft. It's ok if they've cracked a bit. Just drain as much water from the interior as possible. Place on a plate to cool.
- Once cooled, slice off any hard bits on stem end. Cut lemons in half and carefully remove seeds. Place the lemons (including peel) in a blender or food processor and puree.You will need 450 mL, or 15 ounces of lemon puree.
- Preheat oven to 375 degrees. Place a circle of parchment paper in the base of an 8 inch round cake pan with 3 inch tall sides. Grease the paper and sides of the pan. Use an 8 inch springform pan if you don't have a tall cake pan.
- Beat the eggs in a large bowl. Add the lemon puree and mix. Add sugar, almond flour 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.5 large eggs, 200 grams (1 cup) granulated sugar, 224 grams (2 cups) almond flour, 1 teaspoon baking powder
- Pour the batter into the prepared pan, level the top with a spatula or knife, and bake in preheated oven for 50-55 minutes. When done, a knife or toothpick inserted in the middle will come out clean. The cake edges will begin to turn a golden brown, and will pull away from the pan.
- Cool the cake completely in the pan on a baking rack. Once cooled, gently invert onto a plate, remove parchment, and flip back onto a serving platter. If using a springform, simply remove the sides.
Lemon Glaze
- Sift the powdered sugar into a medium sized bowl. Add smaller amount of lemon juice and stir well. If needed, add additional lemon juice to achieve a pourable consistency.120 grams (1 cup) powdered sugar, 1½ to 2 Tablespoons lemon juice
- Pour onto cake and spread with the back of a spoon. Nudge some of the glaze over the edge of the cake to create pretty drips. The glaze will set up after an hour or two. Decorate with thin lemon slices just before serving if desired.
EQUIPMENT
NOTES
- Meyer lemons vary in size, so I've based this recipe on weight.
- If possible, weigh your lemons at the store for accuracy. 500 grams (1.1 pounds) of Meyer lemons can range from 3 to 5 lemons depending on size.
- After cooking and pureeing, you should have 450 ML (15 ounces) of Meyer lemon puree.
- I have successfully made this recipe by cooking the lemons in my Instant Pot pressure cooker for 6 minutes on high pressure with natural release.
- If you want to make this cake but can't find Meyer lemons, I suggest a combination of standard lemons and mandarin oranges, for a total of 500 grams (1.1 pounds, 17.6 ounces) in weight.
- You could also use all oranges, which is how the original recipe by Claudia Roden is written.
- Readers have successfully baked this recipe with sugar substitute (Swerve) and coconut sugar at a 1:1 replacement ratio (1 cup, in this case).
- If you do use coconut sugar, I recommend running it through your food processor first to make finer grains similar to granulated sugar. Note that the coconut sugar will darken the color of the cake.
- Use an 8 inch springform pan if you don't have an 8 x 3 inch round cake pan.
- Feel free to omit the glaze. Alternatively, you can sprinkle the top of the cake with powdered sugar (just before serving, ideally.)
- Store this Meyer lemon almond flour cake, well covered, at room temperature for 2-3 days, or in the fridge for up to a week.
- You can also freeze leftover cake, well wrapped and sealed in an airtight container, for a month or two.
- If you plan to bake and freeze the entire cake in advance, hold off on applying the glaze until you defrost the cake.
Originally posted April 2018; Photos updated November 2021. Additional recipe details added January 2025.
Sandy says
Thank you for this recipe.
I’ve already cooked the lemons but didn’t weigh them first.
Would you possibly know how much pulp I should have (by weight or by amount?) after I’ve cooked and deseeded the lemons? Thank you
Kathleen Culver says
Hi Sandy,
I haven't measured the pulp after cooking the lemons.
Next time I make the cake I will do so and update the recipe.
I hope it turned out for you!
Thanks so much,
Kathleen
EDIT: NOW UPDATED!
500g of Meyer lemons, boiled = 450 mL (15 ounces) Meyer lemon puree.
Robin S says
This was amazing - super easy, very moist, great consistency and wonderful taste. Is perfect for bringing to a potluck or when having guests - no one would guess it was gluten free!
Kathleen Culver says
Hi Robin,
Thanks very much for the lovely review!
I'm so glad you liked it - I agree that it's a great gluten free option.
Kathleen
LNeer says
Easy Peasy to make and so yummy. I agree you would never know it was gluten free
Kathleen Culver says
Thank you so much for the review!
I'm glad you enjoyed it.
Kathleen
Karen Johnson says
This cake is amazing. Used Swerve (200g) for a sugar free version. Skipped the glaze as I wanted a not too sweet cake to snack on. It was perfect. Love the texture. It is almost like a cheesecake with great lemon flavor. Will definitely make again.
Kathleen Culver says
Thanks so much, Karen!
I'm glad you loved it - and thank you for the sugar free notes.
Kathleen
Alexa says
I'm excited to make this recipe! I have 5 meyer lemons that weigh 550 grams. Would you just use 4 or use all 5 (or cut one in half when they are done cooling)?
Kathleen Culver says
Hi Alexa!
I'd try weighing them in different combinations to see if you can get a bit closer to the 500 gram mark.
If not, your idea of using them all and then cutting one in half when done cooling seems like a great suggestion.
I hope you enjoy it!
Thanks,
Kathleen
Isabelle says
Is it possible to use coconut sugar instead of white sugar? Thanks!
Kathleen Culver says
Hi Isabelle,
It is possible to substitute coconut sugar (same amount) - but I do have a few caveats, as I haven't tested this recipe with anything but granulated sugar:
- Coconut sugar is much darker in color, so your cake may be less sunny yellow and more brown.
- Coconut sugar is coarser than granulated sugar. I recommend you grind it in the food processor or blender so that the texture is finer.
- The burn point of coconut sugar is lower than for granulated sugar, so it may cause the cake to brown more than you see in my recipe.
If you do give it a try, please let me know how it turns out!
Thanks,
Kathleen
Isabelle says
It turned out great with coconut sugar! I think next time I’ll grind the granules before mixing it in like you suggested. Otherwise, recipe was a huge success - those that tasted it wanted the recipe! Thanks so much
Kathleen Culver says
Hi Isabelle,
Hooray! I'm so glad the coconut sugar was a success.
Thanks so much for keeping me posted.
Kathleen
Kathleen Culver says
Hi Mary,
I haven't baked with egg substitute, so I'm not sure what the result would be.
There are so many different egg substitutes, ranging from flaxseed to fruit purees to commercial egg substitutes.
If you do give it a try, please let me know which one you use, and how it turns out!
Thank you,
Kathleen
Jude says
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 says
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
Lisa says
Could I bake this as a Bundt cake?
Kathleen Culver says
Hi Lisa,
Apologies for the delay in responding to you!
I haven't tested it as a bundt cake, so I can't say whether it would work with any certainty.
It's a fairly dense, low cake - I don't think there would be enough batter to fill a bundt, unless you used a smaller capacity pan.
If you give it a try, please let me know the outcome!
Kathleen
Leah says
How much pulp does 5 lemons make? My meyer lemons can sometimes be quite large. Cake sounds delicious. Thanks.
The Floured Table says
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
EDIT: NOW UPDATED!
500g of Meyer lemons, boiled = 450 mL (15 ounces) Meyer lemon puree.
Cara Partch says
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 says
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 says
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 says
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 says
Love this and congrats on your first blogpost. I will be stopping by often to indulge myself.
The Floured Table says
Thank you, Hazel! I appreciate your visit.
Scott says
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 says
Thank you so much, Scott! I’m looking forward to seeing you more and trading all kinds of great recipes.