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Lemon Cake


Like Nigella's Clementine cake

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Rate this recipe 4.7/5 (15 Votes)


  • 375-400 g unwaxed lemons (3-4)
  • 250 g caster (superfine) sugar
  • 250 g ground almond meal
  • 6 eggs
  • 1 teaspoon baking powder


Adapted from


Step 1

Place the lemons in a medium saucepan and cover with water. Bring to the boil and reduce to a simmer. Cook for 1.5 hrs until they are soft to the touch. Top with boiling water if necessary. Once cooked, removed to a bowl and let them cool.
Preheat oven to 190C and grease the base of a 20cm (8in) cake pan.
Remove the stems and cut lemons in half. Remove the seeds too. Add all the rest to a food processor and process until smooth. Add the rest of the ingredients and blitz again until everything is well combined. Pour batter into cake pan and bake for 1 hr or until a skewer inserted in the middle comes out clean. Check at about 40 minutes. If it's browning too much cover with a sheet of foil loosely on top
Cool cake on a wire rack.


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