A few weeks ago, I was tinkering around with a lemon cake recipe that I made/posted about last year, trying to see if a bit simpler method would yield a more lemony cake. Happy to report, the new lemon cake was even more full of the sweet/tart goodness of my favorite citrus ~ the Meyer lemon. More changes that I made to the original recipe were ~ using all egg whites this time around, replacing some of the sugar with honey and pureeing the Meyer lemons fresh (not cooked), peel-and-all. It made for a bright, robust flavor that I really enjoyed. This Meyer Lemon Honey Almond Cake is wheat-free and dairy-free. It's a really enjoyable dessert, tasty teatime treat or snack for us. If you wanted to add a little something extra, maybe drizzle on a quick glaze or a sprinkling of powdered sugar to dress it up, or eat it plain/naked. teehee :) Enjoy!
Meyer Lemon Honey Almond Cake
adapted from this recipe
- 3 Meyer lemons ~ cut into wedges & seeds removed
- 2 1/4 cups almond meal
- 1 cup egg whites (I used eggs whites from a carton)
- 7 Tbsps sugar
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 tsp baking powder
- pinch of salt
Preheat oven to 350 degrees. Grease a cake pan and cut a piece of parchment paper to fit into the bottom. (so it will be easier to remove)
In a small food processor, puree Meyer lemons (skin & all) with honey until smooth. Combine the pureed honey/lemon with the sugar, egg whites, vanilla extract and salt and stir until smooth. Pour into a mixing bowl and add the almond meal and baking powder, stir until well combined.
Let batter sit 10 minutes, then pour into prepared cake pan and tap/smooth batter. Bake for approx 40-60 minutes or until toothpick tester comes out clean. Let cool in pan, run a knife around edges to loosen, then remove to cooling rack. Or, just keep in the cake pan and serve from there. Cake will get moister the longer it sits. Store in a covered container, it will last longer if kept in the fridge.