Gluten-Free Whole Lemon Cake With Thyme

5 from 1 vote

Gluten-Free Whole Lemon Cake With Thyme

Whole Lemon Cake With Thyme is the most vibrant dairy-free and gluten-free lemon cake you will have tasted. Floral notes of fresh thyme are a perfect match for this naturally flourless lemon cake.

Prep Time15

Cook Time50

Lemon Boiling Time1

Total Time2 5

Course: Cake

Cuisine: British

Servings: people

Calories: 321kcal

Author: Georgina Hartley

Ingredients

4 lemons 450g
6 eggs medium*
250 g caster sugar
125 g fine cornmeal
125 g almond flour (ground almonds in UK*)
1 tablespoon baking powder
1½ tablespoons fresh thyme leaves
¼ teaspoon salt
2 tablespoons honey
2 tablespoons water
100 g icing sugar powdered sugar
½ lemon juiced

Metric - US Customary

Instructions

Place the 4 lemons in a saucepan and cover with water. Bring to the boil and then simmer for 1 hour.
Pre-heat the oven to 180°C / 160°C fan assisted /gas mark 4 / 350°F and line and grease a 2lb loaf tin.
Remove the lemons from the saucepan. Cut in half to remove and discard the pips.
Place the lemons in a blender and blitz until smooth. Set aside for a moment.
Beat the eggs and sugar in a large mixing bowl (or food mixeuntil pale and thick.
Mix in the pureed lemons.
Add the cornmeal, ground almonds, baking powder, thyme leaves and salt. Mix until thoroughly incorporated.
Pour the batter in the prepared loaf tin and bake for around 45-50 minutes until an inserted toothpick comes out clean.
Remove the cake from the oven and prepare a honey glaze.
Melting the honey with 2 tablespoons water in a small saucepan. Brush the glaze over the cake whilst it is still in its tin.
Let the cake cool in the cake tin before removing and drizzling with lemon icing.
Make the lemon icing by stirring together the icing sugar and the juice of ½ lemon until thick but still just pourable.

Notes

The lemons can be boiled and pureed up to 3 days before making the rest of the cake.
Eggs. The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
Almond flour. This recipe calls for almond flour which is blanched and ground whole almonds (without their skin). In the UK this kind of flour is sold in most major UK supermarkets labelled 'ground almonds' in the baking aisle. To make sure you know which almond flour you are choosing then check against this article The Difference Between The Almond Flours.
How to store. The cake will keep for up to 5 days in an airtight container in a cool dark place.
How to freeze. You can freeze the cake successfully by double wrapping it. First wrap it tightly in plastic wrap then aluminium foil. Then either place in a resealable freezer bag or airtight container. It will store in the freezer for up to 2 months.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of cake, assuming the cake is cut into 10 servings.

Nutrition