Lemon cake always seems to satisfy my craving for something tart but sweet. It’s the perfect antidote to chocolate overload (a condition very common in my kitchen, usually brimming with chocolate vegetable treats).
This cake is gluten-free and a great way to use up that almond meal lying around in your cupboard. Or maybe I’m the only one who has almond meal lying around??
The almond meal gives it a very decadent, rich texture so you only need a sliver to feel satisfied. If you are a fan of super moist cakes this is the cake for you.
A key technique to achieving a lemony flavor that isn’t too bitter is in the boiling of the lemons. You have to boil the lemons (whole) several times to achieve the mild and sweet flavor that they bring to this cake.
This cake is like the sophisticated older sister of lemon squares and surprise – it has a healthy dose of zucchini tossed in!
Lemon Zucchini Cake
- 3-4 whole lemons unpeeled
- 3/4 cup grated zucchini
- 1 cup sugar
- 6 eggs
- 2 1/2 almond meal
- 1 teaspoon baking powder
Place whole unpeeled lemons in saucepan with cold water, bring to a boil. after about 10 minutes of boiling, drain the water and cover oranges with fresh water, repeating the process. Once boiling, reduce to a simmer and let sit for 45-60 mins or until lemons are bright and soft.
Preheat over to 350 F degrees and line/grease a springform pan
Cut off the tips of the lemons, half them and remove the seeds and the plinth.
Combine lemons and zucchini in a food processor
Add eggs and sugar into food processor until thick and pale in color (about 30 seconds)
Add almond meal and baking powder until combined (if your food processor isn't big enough you can do this with a hand mixer and a bowl)
Pour cake batter into prepared pan and bake one hour
Bake 50-60 mins or until a knife in the center comes out clean and edges start to tan. Allow cake to cool completely in the pan, then refrigerate until serving. Enjoy!