Lemon Clementine Cake (Gluten-Free)
A moist, gluten-free citrus cake made with whole lemons, ground almonds, and a bright lemon glaze.
This flourless lemon clementine cake is deeply fragrant and tender, perfect for citrus lovers. The original recipe calls for clementines, but this version is made entirely with lemons for a tart, zingy twist.
Made with whole boiled lemons, ground almonds, and no flour, it's naturally gluten-free and incredibly moist. The sharpness of the lemon is balanced by a lemon glaze made with powdered sugar and fresh juice. This cake keeps well and is even better the next day.
Ingredients
cake
- 375 g whole lemons (approx. 3 medium)
- 6 large eggs
- 250 g white sugar
- 250 g ground almonds
- 1 tsp baking powder (gluten-free if necessary)
- Butter (for greasing)
For the glaze
- 175 g powdered (icing) sugar
- 3 tbsp fresh lemon juice
- 1 tbsp water
Instructions
- Put the whole lemons in a saucepan, cover with water, and bring to a boil. Simmer for 2 hours, then drain and let cool.
- Cut each lemon in half, remove any seeds, and blend the lemons (skin, pulp, and all) into a smooth purée.
- Preheat oven to 190°C (gas mark 5 / 375°F). Grease and line a 21 cm / 8-inch springform tin.
- In a large bowl or food processor, beat the eggs. Add the sugar, ground almonds, and baking powder. Mix well.
- Add the lemon purée and mix until fully combined.
- Pour the batter into the prepared tin. Bake for about 60 minutes, or until a skewer inserted in the center comes out clean. After 40 minutes, cover loosely with foil to prevent over-browning if needed.
- Let the cake cool completely in the tin on a rack.
- Once cooled, remove from the tin. For the glaze, mix powdered sugar with lemon juice and water until smooth, then pour over the cake.
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