Almond and Lemon Cake Recipe

Get the cake tins out because this delicious lemon cake recipe will absolutely melt in your mouth and it’s super easy to make!

By: Susan Joy

A moist melt in your mouth lemon cake topped with a healthy, no refined sugar lemon icing. This delicious and lemony cake will surprise you, it’s not too sweet and you can make it as lemony as you like by adjusting the amount of lemon zest. Lemons are known to enhance mood, so you should feel good eating this cake.

Serves: 8 – 10 | Prep Time: 00:25 | Cooking Time: 00:30

Ingredients

  • 3 lge egg(s) 
  • 1/4 cup coconut cream 
  • 1/4 cup ghee 
  • 1/4 cup honey (unprocessed) 
  • 2 Tbsp lemon juice 
  • 2 – 3 Tbsp lemon zest 
  • 1/2 tsp almond extract (organic) 
  • 2 1/2 cups almond meal/flour 
  • 1/2 tsp baking soda (bicarb) 
  • 1/4 tsp pink Himalayan salt 

LEMON ICING: 

  • 1/4 cup coconut cream 
  • 1/4 cup coconut oil 
  • 1 Tbsp honey (unprocessed) 
  • 1 tsp arrowroot flour 
  • 1 tsp lemon juice 
  • 1 tsp lemon zest, plus extra to sprinkle on top 

susan joy's almond lemon cake recipe

Directions

Preheat oven to 160c/320f. Line the base of a 20cm round spring form cake tin by placing a sheet of baking paper over the base fasten closed the sides, have 2-3 cm(1 in) hanging out. Grease sides of tin and paper base with ghee.

To a food processor add, eggs, coconut cream, ghee, honey, lemon juice, zest and almond extract. Process until whipped and combined. Mixture will thicken and curdle due to the lemon mixed with the coconut cream (a bit like buttermilk).

Add almond meal, baking soda and salt. Process for approximately 30 seconds, allowing almond meal to breakdown and make a smooth consistency.

Pour cake mixture into prepared cake tin, smooth top with a spatula.

Bake for 25 – 30 minutes or until the cake start to come away from sides of the tin and top is turning slightly brown and a skewer inserted comes out clean. This is a moist cake, so watch not to over cook. Once cooked allow to cool for 30 minutes, then use a spatula to go around the inside edge of the tin before releasing the spring sides. Allow the cake to completely finish cooling on base before icing. Carefully remove cake from base and paper and place on your serving plate.

While your cake is cooling, make the lemon icing.

Lemon Icing: To a small saucepan add all the icing ingredients. Whisk continually while heating over low heat until milk and oil have emulsified and thickened. Do not allow to boil. Once thick and smooth set aside to cool, you can place into the fridge for a few minutes to firm a little faster but watch carefully so it doesn’t set, icing needs to be pourable.

Pour icing over plated cake and grate extra lemon zest over icing while still sticky, then place in the fridge to complete the setting.

Store in the fridge and allow to sit at room temperature for 15 minutes before cutting to serve.

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

Feature image: Photo by Susan Joy.

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