Gluten-free Lemon Cake

It’s very hard to refuse a slice – or two – of our Gluten-free Lemon Cake.

Delicious lemon cake garnished with citrus

It’s very hard to refuse a slice – or two – of our Gluten-free Lemon Cake. With just the right balance between sweet and tart, who can blame you?

Serves: Six

Time: 55 minutes


  • 200g butter
  • 250g caster sugar
  • 2 eggs
  • 250g almond meal
  • 2 lemons, zest plus 1/2 cup lemon juice


Preheat oven to 180°C and line a loaf pan with baking paper. Cream the butter and sugar until light and creamy and then add the eggs one at a time. Next, stir in the almond meal and lemon zest.

Pour the batter into the prepared tin and bake for 45 minutes. Remove and poke holes in the cake with a skewer and pour over the lemon juice and leave to cool before serving.



    To make a comment, please register or login
    Miss Elizabeth
    25th Feb 2016
    The same weight of butter and of sugar as the almond meal? I don't think so.
    27th Feb 2016
    I've not cooked much with almond meal.
    Why are the ratios no good,
    and what would you suggest instead?
    Hope you can help :)
    8th Nov 2016
    Hi Jillybeans - I suggest you try substituting half the almond meal for gluten free flour. Polenta is ok with cakes like these too.
    7th Apr 2016
    Way too much butter; it oozes out of the cake.

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