A syrupy lemon thrill that is my favorite! This cake recipe uses ground almonds instead of flour.

Recipe Summary

prep:
25 mins
cook:
1 hr 30 mins
additional:
5 mins
total:
2 hrs
Servings:
12
Yield:
1 10-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 300 degrees F (150 degrees C). Line the bottom of a 10-inch cake pan with parchment paper.

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  • Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.

  • In a separate bowl, combine the almond meal, cornmeal, baking powder, salt, and lemon zest. Gently fold it into the butter mixture, stirring just until combined.

  • Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out clean, 90 to 120 minutes.

  • While the cake is baking, combine the lemon juice and superfine sugar in a saucepan. Bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat.

  • Remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the pan completely before serving.

Editor's Note

If you can't find almond meal, grind raw almonds in a food processor. One pound of almonds will yield approximately 5 cups of almond meal.

Nutrition Facts

774 calories; protein 23.5g 47% DV; carbohydrates 86.7g 28% DV; fat 41.9g 65% DV; cholesterol 163.2mg 54% DV; sodium 409.3mg 16% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/26/2010
I made my own almond meal using raw almonds and coarse polenta instead of fine cornmeal, but otherwise followed the cake recipe exactly, and baked it in a 10" springform pan. The result was a deliciously rich, gluten-free cake with a heavy crumb. A few sprigs of rosemary tossed into the lemon syrup as it simmered (and then strained out) added a little extra dimension. I'll definitely make this again soon, but with just a tad less butter (some melted through the springform). The cake could easily serve 12 and would be fabulous paired with some ricotta and berries, or perhaps Greek yogurt and apricots. Read More
(51)
14 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/26/2010
I made my own almond meal using raw almonds and coarse polenta instead of fine cornmeal, but otherwise followed the cake recipe exactly, and baked it in a 10" springform pan. The result was a deliciously rich, gluten-free cake with a heavy crumb. A few sprigs of rosemary tossed into the lemon syrup as it simmered (and then strained out) added a little extra dimension. I'll definitely make this again soon, but with just a tad less butter (some melted through the springform). The cake could easily serve 12 and would be fabulous paired with some ricotta and berries, or perhaps Greek yogurt and apricots. Read More
(51)
Rating: 5 stars
10/30/2015
Great recipe, great cake! It is super simple to make and delicious to eat. Instead of 8 servings, I followed the recipe for 2 servings baked in an 8" round pan. This amount will easily serve 6 people. The flavour of the cake is actually quite delicate with no hint of a cornbread taste. The lemon glaze gives it a gooey texture and the almond meal accents that. I kept mine in the fridge and served cool with warm toasted almond shavings on top. A nice, light cake that just happens to be gluten free, can't beat that! Thank you for the recipe. Read More
(10)
Rating: 5 stars
02/18/2019
It came out great. Used meyer lemons and 3.5 stick of butter since other reviewers said 4 was too much. I would use 3 sticks next time because some of the butter seeped out of the bottom of my springform pan. Read More
(5)
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Rating: 5 stars
03/18/2019
Loved this cake with a punch of lemon. Moist and so good! Read More
(2)
Rating: 5 stars
04/11/2019
Wonderful flavor, moist, easy to make Read More
(2)
Rating: 5 stars
04/02/2019
love it. beginning baker even did well this Read More
(2)
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Rating: 5 stars
11/06/2016
This is a delicious Gluten Free lemon cake. I make it for a farmers market and the customers can't get enough of it! Read More
(2)
Rating: 4 stars
06/26/2018
I have made this many times I love it. Read More
(2)
Rating: 5 stars
06/09/2018
I made it for a concert picnic. In my haste to get out the door grabbed the cake from the oven and forgot the syrup. It was still SOOOO delish and a hit with our crowd. Served with slightly sweetened sour cream and berries. Read More
(1)