Sicilian Lemon-Almond Cake

While the marmalade is resting on the stove, boil a few whole lemons for this rustic lemon-almond cake. Moist and amazing because it has no flour (thus gluten free) and relies on ground almond meal for body and texture. It’s a simple cake with a heady flavor. Finish with a dollop of whipped cream and/or a splash of limoncello and/or a heaping teaspoon of Lemon Marmalade for a real taste slam. 50–60 minute cooking time.
By / Photography By Gary Beverly | February 15, 2015


Wash lemons and put in a pot. Cover with water and bring to a boil. Simmer 15 minutes. Drain and cool to room temperature. Cut lemons in half and remove the seeds, being careful to save the juices. Put in a blender and blend until as smooth as possible. You need 1½ cups of lemon purée in the blender. Add eggs, egg yolk, sugar and soft butter then blend on high until as smooth as possible.

Pour this mixture into a bowl and add almond meal and baking powder. Stir by hand until well combined. Butter an 8½- by 11-inch baking dish and add batter, smoothing out the top. Bake in a 325° preheated oven for 50–60 minutes, until a toothpick inserted in the center comes out clean.

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Lemon Marmalade

More lemons? Lemon marmalade consists of just lemons, water and sugar. It’s simple and easy and uses more lemons. The bitter white of the lemon with its load of antioxidants also contains pectin, a na...


  • 3 large backyard or organic lemons (about 1⅓ pounds)
  • 4 large eggs
  • 1 large egg yolk
  • 1½ cups cane sugar
  • ¼ cup butter, at room temperature
  • 4½ cups (1 pound) almond meal, available from Bob’s Red Mill
  • 1½ teaspoons baking powder
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