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Gluten-Free Lemon Cake

5 from 1 reviews

A delicious dairy-free and gluten-free lemon cake using whole lemons which are gently cooked until tender and then blitzed to produce a wonderfully moist cake.

Ingredients

Instructions

  1. Place the lemons in a medium saucepan and cover them with water.
  2. Bring the saucepan to the boil and then reduce to a simmer, cooking the lemons for about 1 to 1.5 hours until the lemons are soft to the touch and a sharp knife goes through the skin easily.
  3. Keep an eye on the saucepan and top up with boiling water from a kettle as necessary.
  4. Once the lemons are cooked, remove them to a bowl and let them cool completely. I tend to cook the lemons the night before making the cake and simply leave the lemons at room temperature overnight.
  5. Preheat the oven to 190°C (375°F) (without fan).
  6. Grease and line the base of a 20 cm (8 inch) cake tin.
  7. Place the cooked lemons in the food processor and blitz until you have a fine purée. Remove any seeds that remain.
  8. Add the sugar, ground almonds, eggs and baking powder.
  9. Blitz again until everything is well combined.
  10. Pour the batter into the cake tin and bake for about 1 hour, until a metal skewer inserted in the middle comes out clean. At about 40 minutes, check to see if you need to place a sheet of foil on top of the cake to stop it from browning too much.
  11. Leave the cake to cool in the tin on a wire rack.

Kitchen Notes

Due to the use of whole lemons, this is a very moist cake so you need to be make sure that the centre of the cake is cooked through.

I recommend baking this cake in a ring cake tin or bundt pan so that the cake cooks evenly throughout more easily. When using such a tin, make sure that you fill it to about 1 inch (2 cm) from the top to allow the cake room to rise.

STORAGE TIPS
This cake keeps well on a covered cake stand for several days at room temperature. However, if the weather is warm, I recommend keeping this cake in the fridge.

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition