delicious lemon birthday cake

delicious lemon birthday cake-6

delicious lemon birthday cake
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.

prepare ahead?

A must! This cake needs cooling. Keep in the fridge until you’re ready.

leftover potential

Will keep for a week or so in the fridge.

variations for fun

dairy-free / vegan – replace the butter with vegetable oil or peanut oil and add in 1 teaspoon baking powder. Don’t worry about trying to cream the butter & sugar.

cheaper – replace the almond meal with regular plain (all purpose) flour.

lime or orange
– feel free to replace the lemon juice and zest with other citrus

problem solving guide

burning – If the top of the cake is browning too quickly, cover with foil and continue baking.

too soft
– this cake is much better cool or cold as the texture is quite ‘puddingy’ and rich when it is warm.

too dry
– sounds like an overbaked cake.

not setting even when cool – if underbaked, the egg won’t set the cake. With the almond meal, the skewer will come out clean even before the cake is baked so better to rely on feeling the firmness of the texture to tell when it is done.

serving suggestions

Lovely with ice cream, whipped cream or natural yoghurt – or a combo of these

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{ 2 comments… read them below or add one }

Siva Rajah May 5, 2012

Hi Jules – there’s some glitch at 3.20 on the lemon cake video – won’t play keeps going back to the beginning. Siva.

Reply

jules May 7, 2012

Sorry Siva
I just checked it and it’s working fine for me the whole way through… Not sure what we can do…
Maybe try watching on YouTube?
http://youtu.be/53s74Ude-kk

Reply

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