Gluten-Free Meyer Lemon, Cornmeal & Almond Cake

Fresh lemon zest, finely ground almonds and a sprinkling of cornmeal give this rustic cake a marvelous flavour and delightful texture.
Course Desserts
Keyword Gluten-free
Servings 8 people
Calories 585kcal
Author Aimee


  • 1 cup unsalted butter
  • 1 cup granulated sugar (8 oz)
  • 2 1/2 cups ground almonds (8 oz)
  • 1 teaspoon pure vanilla extract
  • 3 large eggs room temperature
  • 1 Zest of 3 Meyer lemons
  • 1 Juice of 1 lemon (2 Tablespoons)
  • 2/3 cup cornmeal Bob's Red Mill, Gluten Free
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  • Preheat oven to 325°F. Butter a 9-inch round cake tin and line the bottom with parchment paper. Butter the paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and creamy, about 5 minutes.
  • Meanwhile, zest the lemons.
  • Add ground almonds and vanilla to the butter mixture and stir well. Beat in the eggs, one at a time. Stop the mixer and scrape down the sides of the bowl to ensure everything is properly incorporated.
  • With the mixer on low, add the lemon zest, juice, cornmeal, baking powder and salt and mix until just combined.
  • Using a spatula, transfer the cake batter into the prepared pan and smooth the top.
  • Bake in the middle of the oven for 40 minutes. Remove from oven and allow to cool for 10 minutes in the pan, then invert onto a wire rack.


Calories: 585kcal | Carbohydrates: 44g | Protein: 12g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 140mg | Sodium: 180mg | Potassium: 148mg | Fiber: 5g | Sugar: 27g | Vitamin A: 825IU | Vitamin C: 8.1mg | Calcium: 117mg | Iron: 2.2mg