Cakes/ Gluten Free/ Low Carb/ Vegetarian

Lemon Almond Cake

lemon cake

A low carb and gluten free lemon almond cake that only has four ingredients.  The lemon is boiled first, giving a delightful aroma in the kitchen.  

This cake is not going to last the day in our house as we have been helping ourselves to it as soon as it came out of the oven.  I am munching on a piece as I post this and the day is not over yet either.   The simpliest ingredients have combined to give a fresh, moist cake with a lovely lemon flavour.  It is very important that you use unwaxed lemons as you use all of the lemon, including the skin.   I use erythritol from my health food shop as a subsitute to sugar.  Low carbs and no sugar rush!  This is such an easy cake to make but looks and tastes as if you have taken great care.   Fool visitors with this one!

INGREDIENTS

2 lemons,  unwaxed (and organic if available)

6 eggs

200g erythritol (or other sugar substitute)

250g ground almonds

METHOD

    • Wash the lemons, put them in a pan, cover with water and bring to the boil.  Leave to cook gently for about 45 minutes.  Leave to cool. Drain the lemons and cut them into pieces to remove any pips.  Put the lemons into a food processor and whizz to a puree.
    • Preheat the oven to 150C/300F degrees.
    • Line a 20cm springform cake tin with baking parchment.
    • Whisk the eggs and erythritol together for about 5 minutes until they are very pale and thick.
    • Whisk in the lemon puree, then fold in the ground almonds.
    • Pour the mixture into the cake tin and bake for 1 1/4 hours or until a cocktail stick inserted into the centre of the cake comes out clean.  If it gets too brown, cover lightly with a piece of greaseproof paper.
    • Cool the cake in the tin, then turn over carefully and remove the paper.
    • Eat and enjoy!

Serves 4-8

Makes 8 slices

Nutritional Info per slice: 225 Calories, 18g Fat, 11g Protein, 10g Total Carbs, 5g Fibre, 5g Net Carbs

lemon almond cake

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19 Comments

  • Reply
    30 Low Carb & Gluten Free Easter Recipes - Divalicious Recipes
    April 13, 2017 at 7:37 pm

    […] Lemon Almond Cake […]

  • Reply
    Phe
    March 31, 2015 at 3:41 am

    Hiya, I made this yesterday and although it taste fantastic, it’s really really crumbly and impossible to cut a slice. Have you any idea what I could have done wrong or is it meant to be this way?

    • Reply
      Divalicious
      April 1, 2015 at 3:43 pm

      Hi! I’m not too sure. It’s normally a moist cake. Perhaps you should add a little bit of water next time. Glad you enjoyed the tasted at least! Thanks for popping by!

  • Reply
    buttoni
    September 9, 2013 at 7:40 pm

    This cake looks delicious! Can’t wait to try it.

    • Reply
      Divalicious
      September 11, 2013 at 5:24 pm

      Hope you enjoy it! You can make an orange version too!

  • Reply
    seecatpurr
    October 11, 2012 at 3:27 am

    Just to make sure I’m understanding this – after boiling the lemons, I’d put the entire lemon (peel and all) into the food processor?

    • Reply
      Divalicious
      October 13, 2012 at 9:35 am

      Yes Rachel, the whole lot! The boiling makes the peel soft enough to blend. I also make an orange cake much the same way!

      • Reply
        NG
        April 13, 2015 at 5:21 pm

        Do the seeds also go in? Just wanted to make sure that the pith and seeds would not lend a bitter taste. πŸ™‚

        • Reply
          Divalicious
          April 13, 2015 at 5:48 pm

          Yes, the whole fruit goes in. Boiling it makes it soft and removes any bitterness.

  • Reply
    libby anderson
    July 17, 2012 at 12:58 pm

    Just one further comment any ideas how many carbs in one slice please?

    • Reply
      Divalicious
      July 17, 2012 at 9:53 pm

      I have no idea…I don’t work to a scientific formulae…just use products that I know to be low carb.

  • Reply
    libby anderson
    July 17, 2012 at 12:57 pm

    Made this yesterday and was very pleased with the result. Just lovely and hubbie thought so too. Used erythritol for sweetener so ok for us diabetics.

    • Reply
      Divalicious
      July 17, 2012 at 9:51 pm

      Fabulous! Erythritol is just great for diabetics! You can have yummy desserts still!

  • Reply
    Daniela
    October 5, 2011 at 3:15 pm

    Thanks, Angie ! Will give it a go and let you know πŸ™‚

    • Reply
      Angie C
      October 5, 2011 at 3:21 pm

      Hope they work! Look forward to hearing if it does! πŸ˜‰

  • Reply
    Daniela
    October 1, 2011 at 8:20 am

    Hi there, is there any other sugar alternative I could use?

    Many thanks,
    Daniela

    • Reply
      Angie C
      October 1, 2011 at 12:42 pm

      Hi
      You could try it with honey, agave syrup (although use half the quantity as this is very sweet) or Xylitol (available in health food shops).
      Hope this helps!

      • Reply
        NG
        April 13, 2015 at 5:20 pm

        If I substitute erythritol with honey, what is an approximate quantity?

        • Reply
          Divalicious
          April 13, 2015 at 5:50 pm

          I’d try about 1/2 cup honey. Hope you enjoy it!

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