delicious lemon birthday cake
from Stonesoup
takes 10 mins prep + 45 mins baking
serves 6-8
I love baking with almond meal because it keeps things lovely and moist AND gluten-free. But it can be expensive, so feel free to substitute in half or all self raising flour. The texture will be different but you’ll still be getting all the lovely lemony goodness.
I normally don’t bother with cakes that call for creaming the butter and sugar, but have made a special exception here. The food processor is fine (and what I’ve used) but if you can’t be bothered, just melt the butter and stir in the other ingredients and add a teaspoon of baking powder to give it some life. Might be a little heavier but won’t be the end of the world.
250g (8.5oz) butter
250g (8.5oz) caster sugar
2 eggs
250g (8.5oz) almond meal
zest of 2 lemons + 1/2 cup lemon juice
1. Preheat oven to 180C (350F). Line a loaf pan with baking paper.
2. Cream butter and sugar until light and creamy. Add eggs one at a time.
3. Stir in almond meal and lemon zest.
4. Transfer batter to the prepared pan and bake for 45 minutes or until golden and a skewer comes out clean.
5. Punch holes in the cake with a skewer and pour over the lemon juice. Cool in the tin.
__________________
Add to my Old Favourite Recipes
Any way to make this cake with stevia instead of the sugar?
Good question Jennifer!
I was just thinking the other day I should try it with stevia…
If you’re using something like Natvia which is a mix of stevia and erythritol I’d just replace wiht slightly less.
But if using powdered pure stevia (my preferred option) I’d try replacing the sugar with 1/4 teaspoon and then increasing the other ingredients (butter, almond meal and eggs)….but need to test it out!
Jx
I want to go sugar free and am curious why we would need to add more ingredients if we use pure stevia. Do I add a little bit more or increase by 1/4? I read that 1 cup of sugar is equal to 1 tsp of stevia. Iām going to make the cake today and hope it turns out… love what you offer at Stonesoup. Fun stuff!
So glad you’re having fun Rachel!
And excellent question.
Because pure stevia powder is a much smaller quantity (1 teaspoon vs 1 whole cup), I generally increase the other ingredients to make up the bulk.
BUT with this recipe, because it’s so simple, you could just keep everything the same and then have a smaller cake. Be prepared for the cooking time to be significantly less.(I’d check after 25 minutes). Still cream the butter to whip in air and help with the leavening.
If, you want a tested sugar-free version there is this recipe https://stonesoupvirtualcookeryschool.com/2017/02/lemon-delicious-cake-sugar-free/ using canned beans to make up for the bulk – it sounds weird but works really well.
Let me know how you get on!
Jx
1/2 cup was too lemony! When it just cooled down it was goey. After a night in the fridge was solid, but still too lemony. Matter of taste of course, but that’s my feedback on this one.
Thanks for sharing Paula
It is meant to be pretty lemony but if that’s not your thing sounds like this isn’t the cake for you š
Jx