5 Ingredient Meyer Lemon Cake
Recipe by Fran Allen
Ingredients
7
Time
1h
Serves
8
This cake, inspired by Nigella Lawson’s Clementine Cake. This one of those magic recipes that are just a few ingredients but come together to create absolute magic. The meyer lemon adds a bright, sweetness that is perfect for spring or any occasion!
Dessert
Gluten-Free
Ingredients
2
Meyer Lemons
5
Eggs
2cups
Almond Flour
1cup
Sugar
1tsp
Baking Powder
1/4cup
Icing Sugar
3Tbsp
Meyer Lemon Juice
Instructions
1
In a small pot, submerge the two meyer lemons in water and allow them to simmer on medium heat, covered until tender (about 2 hours)
2
Preheat your oven to 400. Remove the softened lemons from the pot, halve them and do your best to remove as many seeds from the flesh as possible. Add the halved lemons (skin, pith and all) to the blender with the eggs, almond flour, sugar and baking powder. Blend until the mixture is smooth and well combined.
3
Pour the mixture into a greased (or lined) 9” round baking pan and bake for 45 minutes to 1 hour or until a skewer inserted comes out clean.
4
Allow the cake to cool and prepare the glaze by combining icing sugar with the lemon juice. Pour the glaze over the cake and serve at room temperature.
5
Store the cake in the fridge for up to 4 days but allow to come to room temperature before serving.
6
Notes: To make this cake refined sugar free, opt for date or coconut sugar instead of plain white sugar. Note that the colour of the cake will be slightly different.
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More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
