• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Desserts / Cakes & Cupcakes

    (Gluten Free!) Meyer Lemon Almond Cake

    Published Feb 21, 2010

    Jump to Recipe Print Recipe

    slice of gluten free lemon almond cake
    The other day, a very dear friend brought me six huge plump and fragrant meyer lemons from her grandmother's tree. I'd had my eye on a lemon-almond cake recipe that I'd clipped from Vegetarian Times magazine several years ago, as I love a nice, rustic tea-cake. I decided to make it gluten-free for my intolerant sister (ahem, that is, gluten-intolerant) and substituted the flour with extra ground almonds and some tapioca flour.

    I was also ecstatic to find attractive, organic, California-grown strawberries that weren't outrageously overpriced the other day. I snapped them up, and served them, quartered and macerated with a bit of sugar, with said cake.

    bowl of strawberries
    This dense, moist, not-too-sweet cake calls for a few different steps; toasting the almonds, grinding them with the tapioca flour, creaming the butter and sugar, whipping the whites to soft peaks, but they are all fairly simple to execute, and ensure delicious results. I may be a bad Jew, but I think this might even be kosher for Passover, no? (When is Passover, again?)

    close up of lemon almond cake
    Strawberries! Spring can't be too far off, now...

    fork slicing through almond cake

    For more cake recipes:

    • (Gluten-Free) Buckwheat Hazelnut Financier Cake
    • Gluten-Free Apple Cake with Brown Butter & Hazelnut
    • (Gluten-Free) Chocolate Hazelnut Financier Cake
    • Berry-Fig Financiers
    • Gluten-Free Almond Lemon Olive Oil Cake

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this meyer lemon almond cake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 3 votes

    (Gluten-Free) Meyer Lemon Almond Cake

    Print Recipe Pin Recipe
    This cake is dense, moist and not-too-sweet. 
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total: 55 minutes
    Servings: 8 to 10 servings (makes one 8" round cake)

    Ingredients

    • 1 1/2 cups whole almonds, lightly toasted and cooled (see note)
    • 4 ounces unsalted butter, at room temperature (1/2 cup, 1 stick)
    • 3/4 cup light brown sugar
    • zest of two medium meyer lemons
    • 3 egg yolks
    • 1/4 cup tapioca flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 cup meyer lemon juice
    • 1 teaspoon vanilla extract
    • 4 egg whites, at room temperature
    • 1/2 teaspoon cream of tartar

    For serving (optional):

    • powdered sugar, for dusting the cooled cake
    • lightly sweetened whipped cream
    • 1-2 pints strawberries, hulled, quartered and tossed with a bit of sugar

    Instructions

    • Position a rack in the center of the oven and preheat to 350º. Butter an 8" round cake pan, and line the bottom with a round of parchment paper.
    • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and zest until light and fluffy, 5 minutes on medium, scraping down the sides of the bowl occasionally. Add the yolks one at a time, mixing to combine.
    • Meanwhile, in a food processor or coffee grinder, grind the almonds with the tapioca as finely as possible without turning them into almond butter. Add the baking powder and salt to combine.
    • On low, stir the almond mixture into the butter mixture. Gradually add the lemon juice and vanilla extract. Scrape down the paddle and sides of the bowl.
    • In a clean, large bowl, whip the egg whites and cream of tartar until soft peaks form. With a large rubber spatula, stir a third of the egg whites into the batter, then fold in the rest just to combine.
    • Pour the batter into the prepared pan. Bake until the top springs back when pressed with a finger, about 45 minutes. Let cool ten minutes. Invert a plate over the top of the cake, and, using oven mitts, flip the whole thing over. Remove the cake pan and the paper, and let the cake cool completely, about 1 hour, before serving.

    Notes

    Adapted from Vegetarian Times.
    I imagine you could use almond flour or meal for this cake with adequate results. Blanched flour would probably result in a lighter color, texture and flavor, which wouldn't necessarily be bad things.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 380kcalCarbohydrates: 30gProtein: 8gFat: 26gSaturated Fat: 8gCholesterol: 103mgSodium: 181mgPotassium: 337mgFiber: 3gSugar: 21gVitamin A: 450IUVitamin C: 4.9mgCalcium: 124mgIron: 1.4mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free cake, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    More Gluten-Free Cake Recipes:

    • Gluten-Free Dairy-Free Pumpkin Bread
    • Gluten-Free Apple Cake in a Skillet
    • Gluten-Free Blueberry Coffeecake
    • Dairy-Free Gluten-Free Carrot Cake
    • Gluten-Free Red Velvet Cake {all-natural}
    • Gluten-Free Chocolate Bundt Cake
    • Gluten-Free Chocolate Cake with Peanut Butter Frosting
    • Gluten-Free Banana Cake with Chocolate Ganache
    • Gluten-Free Upside-Down Cake with Poached Quince
    • Gluten-Free Chocolate Zucchini Cake
    • Gluten-Free Pound Cake with Lemon and Berries
    • Gluten-Free Pear Cake with Chai Spices
    • Gluten-Free Peach Cake
    • Gluten-Free Plum Cake

    piece of almond cake on a fork

    You might also like...

    Cakes & CupcakesTapioca flourGluten-FreeSpringSummerLemon
    « (Vegan!) Chocolate Tapioca Pudding
    (Vanilla-Maple) Almond Milk, and a smoothie »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Rosmarina says

      February 26, 2010 at 11:42 pm

      Smells so good that I can sniff it from here :)
      If I were you I'd put those wonderful strawberries (oh that's true - you live in California so you have organic, plumpy, juicy, savoury strawberries during the whole year...... That's just unfair :() into the cake, but it's a matter of personal taste! ;)
      Humm I've never tried tapioca flour. Sounds like I'll have serious problems to find it :P Is it ok if I replace it with rice flour?
      I share your passion for plumpy and tasty lemons :P My family comes from Sicily and I have an uncle there, that has a lemon tree in his garden; sometimes, when he comes here, he gives us 4 or 5 lemons. So little and yellow and perfumed and sweet... When they're gone, it's hard to start using again those supermarket lemons.
      That's nice of you to do this tea cake thinking about your "intolerant" sister XDD And these substitution with ground almonds allowed you to create a delicious treat! Yumm!
      [You know, your blog intrigued me at first sight because in my city there is a place called Bojon - no joke! It's a little town dispersed in the countryside and people from the city centre use to have some prejudices concerning Bojon people... :P When you say something strange or you do something not that bright, probably someone will ask you: "But where do you come from? Bojon??" (For my part, I come from the countryside too, so this is not that funny. :P)

      Reply
    2. Rosmarina says

      February 26, 2010 at 11:45 pm

      Ah, sorry for my English - I'm improving.

      Reply
    3. alanna says

      March 05, 2010 at 7:31 pm

      I love that about Bojon people-- hilarious! I lived in Bologna for a year, so Italy and Italian culture are very near and dear to my heart. Feel free to post comments in Italian!

      As for the tapioca flour, you can try using rice flour, but the texture might be more crumbly. If you don't care about it being gluten free, you can just use regular wheat flour. Where do you live?

      Thanks for writing!

      -Alanna

      Reply
    4. Rosmarina says

      March 05, 2010 at 8:35 pm

      Ahah yes, Bojon is fun. :) In Venetian dialect "Bo" (the semantic root of the word "Bojon") is the cow, so it's quite fun to say "Boyon", that means something like "The place of the cows".

      I live in Padova (Padua). Do you know it?

      Oooh reallyyy, you lived in Bologna!! Were you studying there for the University? Bologna is just lovely.

      I keep writing in English (or trying to do that) because I'm a Languages student at the University... This is my first year and I'm a bit rusty in written language, so I just HAVE to improve my writing :PPP and I try to write in English as much as I can.

      Anzi, sarei felicissima se tu mi indicassi gli errori più grossolani che commetto (non sentirti in obbligo, so che è estremamente noioso e anche solo scriverti in inglese è per me un esercizio utilissimo!). I miei nemici più grandi sono i tempi verbaliiiiii!! :)

      Thank YOU for your kindness and for visiting my blog. :)
      I love your one - have I said that before?... ;P

      Reply
    5. alanna says

      March 13, 2010 at 6:50 am

      Sei troppo carina!

      First of all, your English is fantastic! Much, much better than my Italian, which I have sadly forgotten so much of. And your blog is beautiful as well - so creative!

      I spent only one night in Padova, so I don't know it well at all. I was studying Storia dell'arte at the University of Bologna. I'm so glad that I got to experience living in Italy! Have you been to California?

      Reply
    6. Rosmarina says

      March 19, 2010 at 10:46 pm

      No, but I'd like it soooo much!!
      I've been in New York and in New Jersey (only for a short trip), cause I have some relatives there.
      America attracts me so much, I hope one day I'll come there to learn a little bit of American bakery :P

      Well, so you have to come in Padua and visit it!! :) Did you know that in Padua there is the third greatest square in the world (the first in Europe)?? Did you know we have the oldest botanical garden in the world?? Did you know that in Padua university used to teach Galileo Galilei? :) If one day you'll want to refresh your Italian you'll be welcome in my house! Really, you're so nice. And then you studied Storia dell'Arte, and I love storia dell'arte. ;)

      Thanks so much for your compliments, I'm glad you likes Rosmarina, my alter ego! And sorry for my delay in answering you. I had a busy week: finally I had my driver's license!!

      I have a lot of new posts written by you to read... Yum! :)

      Reply
    7. Sara Wiseman says

      February 26, 2015 at 10:05 pm

      I'm going to try this for a friend's birthday. She would like a frosted cake. I was thinking of doing a mascarpone cheese frosting. Do you think that would go well with it?

      (I may just have to make one for myself over the weekend, just to find out!)

      Reply
      • Alanna says

        February 27, 2015 at 1:01 am

        That sounds like an excellent idea on both counts, and I'll be happy to taste test. :) Please come back and let me know how it goes!

        Reply
    8. Hiba says

      December 15, 2015 at 10:48 am

      hello! want to try it but do you think i can replace the butter with vegetable oil? thanks!

      Reply
      • Alanna says

        December 15, 2015 at 3:35 pm

        Possibly! You'll have to experiment and see how it goes. Coconut oil or Earth Balance would be other options that are closer to butter. LMK how it goes!

        Reply
    9. Mary says

      April 24, 2016 at 11:22 pm

      Hi Alanna,
      Do you know what the equivalent of 1 1/2 cups whole almonds would be in almond flour?
      Thanks, & I really love your recipes and sensibility :)

      Reply
    10. Lena says

      September 21, 2019 at 7:15 am

      Hi Alanna, this looks delicious on it's own but I'm wondering if I would be able to use it in a filled cake recipe I used to make that used a lemon simple syrup brushed on the layers and the layers were then filled with cooked pineapple and whipped cream. The original cake was not gf or made with almond flour but this looks like it might make a lovely substitute. Thanks so much.

      Reply
      • Alanna says

        September 21, 2019 at 11:32 am

        I love that idea! My one concern is that it might be difficult to cut the cake into 2 layers, but you could divide the batter in half and bake two thinner layers instead. Please let me know how it turns out if you give it a go!

        Reply
        • Lena says

          September 23, 2019 at 1:03 pm

          Thanks so much for your input. I'm planning to make the cake later today. Can you tell me what the gram measurement of almond flour would be?

          Reply
          • Alanna says

            September 23, 2019 at 1:41 pm

            It should be about 200 grams. Let me know how it goes!

            Reply
            • Lena says

              September 25, 2019 at 3:54 pm

              Thank you for that info! Just getting to make the cake now...in the meantime I was looking at AB and would also like to try the chiffon and the vanilla butter cake for this purpose. So many Bojon recipes, so little time 😆...definitely not complaining about that!

            • Alanna says

              September 26, 2019 at 12:36 am

              Awww what a sweet thing to say! Please let me know which you end up trying. :)

    11. Lena says

      September 26, 2019 at 1:49 pm

      You are welcome!
      I made the almond cake recipe twice and divided each batch between two 8 inch pans. I used three of the layers for the filled cake; the fourth layer I am enjoying plain! I did not have meyer lemons so used a combination of lemons and mandarins. The cake was delicious and was a big hit at work. I am still planning to try the chiffon and vanilla butter cakes. Thanks again for much for your wonderful work and your quick responses. Much appreciated!

      Reply
      • Alanna says

        September 29, 2019 at 9:27 pm

        Wow, that cake sounds amazing and epic!! What lucky co-workers you have. So glad it was a hit!

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Coconut Bacon Recipe

    4-Ingredient Vegan Coconut Flake Bacon

    Oatmeal Teff Chocolate Chip Cookies (GF)

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Footer

    Instagram

    I’ll just be here eating gooey #glutenfree #blon I’ll just be here eating gooey #glutenfree #blondies all day long 💅

https://bojongourmet.com/gluten-free-blondies-dairy-free/

#chocolatelover🍫 #recipereel #glutenfreebaking
    The calendar might say “spring” but Mother Nat The calendar might say “spring” but Mother Nature seems to be saying “stay the heck inside and bake blondies!” 

It's pouring again here in NorCal and I'm grateful to be able to stay inside baking today. Hope everyone's staying safe and dry out there too. 

These gluten-free blondies are made with oat flour, sweet rice flour, and tapioca flour for a chewy, tender texture. Easy to make from start to finish in under an hour and perfect for mid-week chocolate cravings. 

Loaded with chocolate and nuts if you like (we like nuts here at TBG but they’re optional.) I’ve tested these with both melted butter and with oil (shown here) so they can easily be dairy-free as well. 

Recipe linked @the_bojon_gourmet. Bojon appétit! 

https://bojongourmet.com/gluten-free-blondies-dairy-free/

#blondies #glutenfreebaking #gf #dairyfree #gfbaking #cookiebars
    Is quiche pie? I hope so because it's #piday and Is quiche pie? 

I hope so because it's #piday and I'm sharing this cheesy spinach & leek quiche in a flaky gluten-free crust! 

The trick to getting a crisp crust is 
1. parbake the crust before adding the filling
2. brush the crust with egg white – this creates a barrier between the crisp crust and custardy filling
3. bake on the lower rack of the oven (preferably on a pizza stone if you've got one)

You'll get a golden, crisp bottom crust that keeps well for a couple of days in the fridge. 

Quiche filling & crust recipe linked @the_bojon_gourmet 

Happy #pieday my friends! 

https://bojongourmet.com/gluten-free-quiche/
    Next up for #piday: luscious GF & vegan chocolate Next up for #piday: luscious GF & vegan chocolate pie! 🍫

This recipe starts with a GF graham cracker crust (bonus points if you make it with my GF teff grahams!) 

Next add a creamy chocolate filling made in a blender with peanut butter (or cashew butter, almond butter, hazelnut butter, or tahini) 

Pipe the top with cashew cream and shower with chocolate shavings and graham crumbles. 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/vegan-chocolate-pie-gluten-free/

#chocolatepie #veganbombs #plantbaseddesserts #pieday #veganpie #veganpies
    Counting down to #piday (3.14) with this GF & vega Counting down to #piday (3.14) with this GF & vegan key lime number. 💚

This no-bake pie tastes so fresh and bright. There's a toasty crust laced with cinnamon, coconut, and macadamia nuts. The creamy cashew filling is toe-curlingly tangy and just sweet enough. 

Both components are made in a blender with just a few minutes of active time and the pie keeps like a dream for days. 

Recipe linked @the_bojon_gourmet 

#keylimepie #plantbasedfoods #glutenfreepie #nobakedessert #paleodessert #f52farmstand 

https://bojongourmet.com/vegan-key-lime-pie-paleo/
    Twas a good week for cookies - but not much else! Twas a good week for cookies - but not much else! 

I had a pinched nerve in my ribs which felt like being stabbed in the side with a knife - so painful! This was probably caused by some overzealous (on my part) chiropractic work that had unintended consequences. 

Thank goodness for muscle relaxants and non-force chiros, I'm feeling much better after a very painful ~10 days! 

In other news, COOKIES. These oatmeal teff chocolate chip cookies were a late addition to my book, and I shared them on TBG 7 (!) years ago. 

I've been craving these cookies lately and wanted to see if they could be made refined sugar-free with coconut sugar (they can!) and I made some updates to the post body as well. 

Love love love the butterscotchy flavor of teff here, which pairs beautifully with chewy oats, toasty walnuts, and bittersweet chocolate. When perfectly underbaked, these stay moist and chewy for days. Or chill the dough balls and bake them off to order for warm, fresh cookies every day. Bojon appétit!

Recipe linked @the_bojon_gourmet. 
https://bojongourmet.com/gluten-free-oatmeal-teff-chocolate-chip-cookies-cookie-mix-gift-in-a-jar/

#teff #teffflour #glutenfreecookies #alternativeflours #alternativebakerbook #alternativebaking

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack