I made this Lemon Cake for someone who is allergic to some flours. As I was not sure which flour was OK, it was best to use no flour at all. This is Almond Meal 100% cake. If the person was allergic to dairy, I could omit Butter. This is a very moist delicious cake.


18 to 20cm Round Cake Tin


3 large Eggs *room temperature
1/2 cup Caster Sugar
1 pinch Salt
Zest of 1 Lemon *grated
2 tablespoons Lemon Juice
1 & 1/2 cups (150g) Almond Meal
1 teaspoon Baking Powder
60g melted Butter *optional, can be reduced to 30g

Lemon Icing
1/4 cup (30g) Icing Sugar
1/2 tablespoon Lemon Juice

  1. Preheat oven to 180℃. Line the base and sides of a 18cm to 20cm round cake tin with baking paper.
  2. Place Eggs, Sugar and Salt in a mixing bowl, and use an electric mixer to beat until pale and thick.
  3. Add Lemon Zest, Lemon Juice, Almond Meal, Baking Powder and Butter, and use a spatula to combine.
  4. Pour the mixture into the prepared cake tin, and gently drop it on the bench a few times to remove bubbles in the mixture. Bake for 30 minutes or until cooked though.
  5. Carefully transfer to a wire rack and cool completely.
  6. To make Lemon Icing, mix Icing Sugar and Lemon Juice. Drizzle the Lemon Icing over the cooled cake.