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