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!