Please share this Meyer Lemon Paleo Cake with all of your friends. It’s so good you don’t have to be on a paleo diet to enjoy it!
Earlier this week I went to Sobeys in an attempt to win something in their Tastes of The World contest. While there, I saw some beautiful Meyer Lemons and bought them without knowing what I would use them for. Meyer Lemons are one of those items that foodies often swoon over but every time I have thought about using them they aren’t in season or I can’t find them in the grocery store. Because of their unique sweet and tart flavour they are frequently used in desserts and fresh salads. My mind, of course, went to cake. Then when a Paleo household invited us for playdate and dinner, I decided to bake a lemon cake and make it grain-free. You can thank me after you’ve made it yourself because that is exactly what you should do this week.
When Josh tried to switch over to a Paleo diet a few months ago, I discovered several main-course dishes that were grain-free but still comforting and filling. Desserts were hard though and the baked goods I tried didn’t seem to measure up to baking with flour. This Meyer Lemon Paleo Cake has changed that. It is made with almond flour and a bit of coconut flour and the texture and flavor are phenomenal. You could serve this cake to unsuspecting non-Paleo folk and they would ask for seconds! It is easy to prepare and the flecks of lemon zest in it’s glossy glaze elevate it’s simple presentation to an elegant cake suited for any situation. Make it already!
A slice of Paleo heaven! Meyer Lemon Paleo Cake
Have you heard of the Paleo diet?
Would you be interested in more recipes that are suited to specific ways of eating?
- 2 cups blanched almond flour
- ½ cup coconut flour
- ½ tsp sea salt
- 2 tsp baking soda
- ⅔ cup agave syrup
- ⅔ cup coconut oil
- 4 large eggs, room temperature
- 2 TBS vanilla extract
- 1 TBS Meyer Lemon zest
- 6TBS freshly squeezed Meyer Lemon juice
- ½ TBS Meyer Lemon zest
- 2 tsp vanilla extract
- 4 TBS agave syrup
- Preheat oven to 350 F.
- Mix dry ingredients in a medium mixing bowl until all lumps are gone.
- Measure out ⅔ cup of coconut oil in Pyrex measuring cup and microwave in 10 second intervals until liquified.
- Mix coconut oil and agave syrup in bowl with an electric mixer.
- Continue mixing and add eggs one at a time.
- Add in vanilla and lemon zest.
- Pour wet ingredients into the almond flour mixture and mix well with a wooden spoon or spatula.
- Mixture will be somewhat thick and not pourable.
- Grease a 9 inch round cake pan with coconut oil and dust generously with coconut sugar.
- Spoon batter into cake pan and gently spread to fill pan.
- Bake for 40 minutes or until toothpick inserted comes out clean.
- Let cake rest for 10 minutes and then flip onto cooling rack until completely cool.
- While cake is baking, bring all glaze ingredients to a simmer on medium.
- Turn heat to low and simmer for 10 minutes.
- Pour glaze into a heat proof container and cool to room temperature.
- When cake is cool, use a fork to gently create holes all over the surface.
- Pour glaze all over the cake.
- Store cake in the refrigerator.
Have you heard of the Paleo diet? Would you be interested in more recipes that are suited to specific ways of eating?
I love anything with lemon in it. This looks delicious
It looks good, but how did it taste? I’m into this!
It tasted amazing! However, it is one of those cakes that is at it’s best texture on day one. So bake it and eat up!
You can’t tell the difference. It was awesome. My son even said it was his favourite cake ever. Which means Misty will be baking his birthday cake this year 😉
I’m so making this! Thanks for this one!
Being the oh so lucky recipient of Misty’s baking, I can vouch that this cake is awesome. Especially with coffee and a round of Dutch Blitz.
I made this and it turned out delicious. Great recipe.
A few things though, I couldn’t find any mention of what the oven temp should be. I referred to the ‘Paleo Table’ recipe and cooked it at 350F. I also only had one lemon, so I used limes as well.
One other issue is that Agave syrup is not a good substitute for sugar. Agave nectar is insanely high in fructose. Of the sugar present, up to 92% of it is pure, unadulterated fructose. That’s considerably more than table sugar, most honey, and even high-fructose corn syrup. If we want to avoid fructose, agave nectar must also be avoided.
Instead of agave syrup, I used maple syrup in the cake, and I used honey for the glaze.
Stuff like honey, molasses, and maple syrup all contain significant amounts of antioxidants that potentially mitigate the metabolic damage wrought by the sugar therein, agave nectar – along with refined sugar and corn syrup – has almost none.
Thank you for the notes on agave syrup! Also, I added the oven temp in to the recipe now. Glad you liked the cake!