Recipes | Cakes & Cupcakes

Low FODMAP Lemon Almond Cake

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Low FODMAP Lemon Almond Cake

This gluten-free, dairy-free Lemon Almond Cake is simple, elegant and quite unusual. You can read the history of the orange almond cake that it was based upon in our Clementine Almond Cake recipe.

The unusual aspect to make note of is that you will be using the whole lemons!

They are poached in water until meltingly soft, then the entire fruit is puréed in the food processor and used in a very simple cake batter comprised of ground almonds, sugar, eggs and a smidgeon of baking powder.

slice of lemon almond cake on a blue and white plate; pink and white flowers in background along with lemons

A Few Ingredients Go A Long Way

The result is a very simple but truly intriguing cake. I like it best alongside a cup of hot black tea. It isn’t what you would use for a fancy birthday cake or for children.

It is a cake to make when you want something that true lemon and almond aficionados would appreciate. You should make it when you have to bake a cake a day ahead – even two days ahead – and the cake is even better for it.

Make it for your gluten-free friends, and those that need dairy and lactose-free. This is a versatile cake!

slice of lemon almond cake on a blue and white plate; pink and white flowers in background along with lemons

Clementines vs. Lemons

This cake is essentially the same as our Clementine Almond Cake with two differences. I have added 1 additional tablespoon of sugar to this lemon cake, to temper the acidity. Also, this cake really does need to sit.

I actually was disappointed the first time I made it, but I had tasted it right after it had cooled. So I wrapped it up and put it aside. I came back to it the next day and what a difference!

The texture and especially the flavors had melded and changed for the better. The following day it hit its peak, so plan accordingly.

If all that hasn’t convinced you, it is also so easy you can memorize it and bake it on the fly. Ready to try? Let’s dive in.

If you are looking for a flourless chocolate dessert, try our Flourless Chocolate Cake.

And for lemon lovers, be sure to check out our Low FODMAP Lemon Loaf and a basic, lemon curd.

slice of lemon almond cake on a blue and white platye; pink and white flowers in background along with lemons
4.5 from 4 votes

Lemon Almond Cake

This Lemon Almond Cake is very easy to make and is flourless making it a great gluten-free choice - and for the Passover table.

Makes: 24 Servings
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 45 minutes
Author: Dédé Wilson

Ingredients:

  • 3 to 4 (about 375 g) lemons, preferably organic, scrubbed
  • 3 cups (258 g) sliced natural almonds
  • 6 large eggs, at room temperature
  • 1 cup (198 g) plus 2 tablespoons sugar
  • 1 teaspoon baking powder; use gluten-free if following a gluten-free diet

Preparation:

  1. Place lemons in a pot and cover with cold water by an inch (2.5 cm). Cover and bring to a boil, adjust heat and simmer for 1 hour. Keep covered, turn off heat and allow to cool for about 30 minutes.
  2. Position rack in middle of oven. Preheat oven to 375°F/190°C. Coat the inside of a 9-inch (23 cm) springform pan with nonstick spray; set aside.
  3. Meanwhile, pulverize the almonds in a food processor fitted with a metal blade. I pulse on and off, then let the machine run until you have ground the almonds very fine, but not until they get powdery. They should still have a little texture, but not much. Transfer the ground almonds to a small bowl; carefully wipe out the food processor with a paper towel and reassemble with metal blade.
  4. Remove the lemons from their poaching liquid (which can be discarded) and transfer to a cutting board. Slice them into quarters and pick out any seeds (see Tips). Place lemons, and any juice that has exuded from the lemons, into re-assembled food processor and pulse on and off, then process until a thick paste/purée forms; set aside.
  5. Beat eggs and sugar together with an electric mixer on high speed until they are thick and a ribbon forms when you drizzle the mixture back on itself. Fold in the ground almonds and baking powder until almost completely blended, then add puréed lemons and fold in until you get a well-blended batter. Scrape batter into prepared pan.
  6. Bake for 20 minutes, cover top with foil, turn oven down to 350°F/180°C and continue baking for about 40 minutes more or until a toothpick tests clean when inserted in the center. Cool pan on rack or about 20 minutes, then run an icing spatula between cake and pan, then release springform and remove outer ring. Allow cake to cool completely. Cake can be served the day it is made but we think it truly improves after a day or two. Wrap cooled cake in plastic wrap and store at room temperature until needed. Serve cake as is, or with a dusting of confectioners’ sugar or a few berries on the side.

Tips

  • In Step 4 I suggest removing the seeds, but truth be told I have pulverized the lemons, seeds and all, more often than not and the cake is fine. If you have a ton of seeds, take the time to remove them, but a seed or two won't make a difference. This is a simple, rustic cake - no need to stress over an errant seed!
Course: Dessert, Snack, Treat
Cuisine: American

Nutrition

Calories: 114kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 35mg | Potassium: 20mg | Fiber: 1g | Sugar: 10g | Vitamin A: 75IU | Calcium: 8mg | Iron: 0.3mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.


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