Try this light, fluffy lemon almond cake dessert - perfect for those watching their calorie intake.


  • 2 Lemons

  • 3 medium Eggs

  • 200 g fructose Sugar

  • 55 g Plain Flour

  • 200 g ground Almonds

  • 1 teaspoon Baking powder


  • 1.

    Put the lemon in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 1 hour. Halve the lemon, remove the pips, then puree in a blender, skin and all.

  • 2.

    Preheat the oven to 170C. Oil a 20cm, round spring form cake tin and line with a disc of baking parchment.

  • 3.

    Beat the eggs and sugar together until pale and thick. Fold in the flour, baking powder, almonds and lemon purée. Pour into the tin and bake for 1 hour until the top is golden. Do keep an eye on it for the last 15 mins as fructose sugar is slightly more likely to catch. The cake will be fairly dark though. Leave to cool for 10 minutes, then turn out on to a rack and cool completely.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 147kj
  • Fat Total 7g
  • Saturated Fat 0g
  • Protein 4g
  • Carbohydrate 18g
  • Sugar 13g
  • Sodium 34mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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4 comments • 3 ratings
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Posted by Carmel53Report
Wouldn't bother with this one again
Posted by Sophie94Report
Just tried it and I think its great... very lemony. I made it gluten free, using chick pea flour. Tastes good with yoghurt thats got bush honey in it.
Posted by BettyCrockerReport
Very similar to my favourite orange and almond cake - going to give this one a go although I will increase the ground almond amount and not use any flour. I will also use gluten free baking powder to make it gluten free friendly. I wonder if poppy seeds would be nice? thoughts????
Posted by Judith131Report
I liked the look of the cake - my sort of cake - never seen lemons cooked and added like that before. Made me drool.... and the addition of the yoghurt and mint I thought was right up my street.