5 from 1 vote

(Gluten-Free) Meyer Lemon Almond Cake

This cake is dense, moist and not-too-sweet. 
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 8 to 10 servings (makes one 8" round cake)
Author: The Bojon Gourmet


  • 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


  • Position a rack in the center of the oven and preheat to 350ยบ. 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.


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.


Calories: 380kcal | Carbohydrates: 30g | Protein: 8g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 103mg | Sodium: 181mg | Potassium: 337mg | Fiber: 3g | Sugar: 21g | Vitamin A: 450IU | Vitamin C: 4.9mg | Calcium: 124mg | Iron: 1.4mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!