Meyer lemon almond cake
This gluten-free almond cake is lightly sweetened with honey and flavored with sweet meyer lemons. It's simple enough for breakfast but can be dressed up with a little ice cream or some blueberries lightly cooked with honey and lemon peel.
Serves: 8
  • 4 cups almond flour
  • ¼ teaspoon ground cardamom
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup olive oil or melted coconut oil
  • ½ cup honey
  • 2 meyer lemons
  • 3 large eggs (replace with 3 chia eggs if you are vegan)*
  • ¼ cup sliced almonds
  • ¼ cup powdered sugar for serving
  1. Pre-heat the oven to 350 degrees.
  2. Cut a piece of parchment to cover the bottom of an 8-inch springform pan. Oil the bottom and sides of the springform, add the parchment and lightly oil the paper as well.
  3. In a large bowl combine the almond meal, cardamom, salt, baking powder and baking soda.
  4. Heat the olive or coconut oil and honey in a small saucepan just until warmed through and the honey has dissolved. Zest the 2 lemons into the honey/oil mixture along with 3 tablespoons of lemon juice and set aside.
  5. Beat the eggs and add to the honey mixture. Fold the flour mixture into the liquid batter in three separate additions and add to the prepared springform pan. Sprinkle the top of the cake with the ¼ cup of almonds.
  6. Bake for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 15 minutes and then sift the powdered sugar onto the top to serve.
  7. *For a vegan version you can replace the eggs with 3 tablespoons of ground chia seeds mixed with 9 tablespoons of water. Let the mixture sit and gel for 15 minutes before adding to the batter.
Recipe by Scaling Back at