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
- 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
- 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.