My favorite Lemon Cake with Blueberry Frosting is so simple to prepare, and gluten free too! This delicious cake is perfect for summer.
Lemons are kitchen essential I am never without. I use lemons in everything - from pastas, soups, cakes, tarts and drinks.
The zing that they add always reminds me of summer, even when it's cold and wet outside. So with my love of lemons, and having made Nigella's Chocolate Orange Cake again recently I pondered a lemon version.
The very next day I gave it a go and it worked out beautifully. As much as I love the chocolate orange version (which incidentally is one of my favorite cakes) this is now one of my favourite lemon cakes.
The wonderful thing about this Lemon Cake, is the fact it's so simple to prepare. Everything is simply blitzed in the food processor!
And it's gluten free too. If you are on a gluten free diet this is one delicious cake you eat!
For my lemon version of this cake I opted against using store bought almond meal and made my own.
It's simple to do, and it also gives you control over the resulting texture.
Want a fine powder? Simply grind them more. Want something a little chunky? Stop a little earlier.
For this cake I went for an almond meal that was a little chunky, but that's one of the things I enjoyed about this cake because it gives a really nice texture.
To decorate the cake I whipped up a simple blueberry frosting.
Blueberries and lemons go so well together! I love blueberries with lemon pancakes, and this Lemon-Blueberry Yogurt Cake too.
And while I could have gone for lemon on lemon, I love the purple hue that the blueberries give the frosting.
So if you are thinking of baking a cake to celebrate the weekend I hope you will give this beautiful but simple lemon cake a go.
Recipe
Ingredients
- 3 lemons weighing approximately 375g
- 6 eggs
- 1 teaspoon heaped of baking powder
- ½ teaspoon of bicarbonate of soda
- 250 g of ground almonds
- 250 g of caster sugar
- BLUEBERRY FROSTING
- 150 g of butter at room temperature
- 3 ½ cups of icing sugar
- ¼ cup of pureed blueberries
Instructions
- Put the lemons in a saucepan with cold water and bring to the boil before reducing the heat and simmering for 2 hours, or until soft. Drain the water and set aside to cool. When cool, cut the lemons in half and remove any large seeds.
- Grease a 20cm springform pan and preheat the oven to 180 Celsius (350 Fahrenheit).
- Pulp the lemon in a food processor before adding the eggs, baking powder, bicarbonate of soda, almonds and sugar and processing until you have a smooth batter.
- Pour the batter into the springform pan and bake for 45 minutes to 1 hour. Check after 40 minutes to ensure the top is not cooking too much, if so simply cover with foil.
- Let the cake cool in the tin before removing.
- To make the frosting add the butter to the bowl of a mixer fitted with a paddle attachment and beat until pale and creamy. Reduce the speed to it's lowest setting and gradually add the icing sugar. Finally add the pureed blueberries and mix until combined.
- To decorate the cake smooth over a crumb coating and refrigerate until set before smoothing over another layer of the frosting.
Anna @ the shady pine says
I love the colour of the frosting...so pretty! An impressive looking cake that ounds delicious to boot!
delicieux says
Thanks Anna 🙂 I love the frosting too.
Sneh | Cook Republic says
This is such a beautiful cake Jen! Love the colours 🙂
Kim Bee says
The site looks fantastic. So does this cake. I would love a slice of this right now. Lemons sure are a special ingredient. I love having them on hand. Although meyers eluded me this year.
delicieux says
Thanks Kim 🙂 I'd love to get my hands on some meyer lemons one day.
cc11 says
I like the cleaner look :)And that cake looks gorgeous, what a lovely lilac shade
delicieux says
Thank you cc11 😀
Laura (Tutti Dolci) says
Beautiful! I love lemons with blueberries - I just used that combination myself.
Marina@cowboycountryvegetarian says
Lovely post! Award winning cake!
kankana says
Such a pretty color! I love lemon cake and what I like most is that it can be prepped in absolutely no minute 🙂
Baker Street says
Using almond flour gives the cake a lovely texture. the blueberry frosting is to die for! Ooh. I'm loving the new layout too. 🙂
delicieux says
Thank you! 😀
Jas (the gluten free scallywag) says
oh this looks so scrumdiddlyumptious and the colour of the frosting is so pretty! Another one for future baking.
[email protected] says
Wow this is gluten free?. It looks fantastic. I have made this cake with mandarins but never lemons great idea .
delicieux says
A mandarin version is a lovely idea too. I'll have to try that 🙂
Rosa says
A heavenly cake and flavor combination! I'd love to come by to have tea at your place. ;-)Cheers,Rosa
Emily (Adeline & Lumiere) says
How do you get your cakes to look so amazing every single time? This cake looks amazing! I must try some more gluten free recipes.
delicieux says
Awww you are so sweet. Too sweet. I definitely need to work on my frosting techniques. I don't know how some people get their cakes so beautiful smooth.
thelittleloaf says
This is so pretty and I love love LOVE the blueberry frosting - don't think I've seen that before. Almond flour always adds such lovely moisture to a cake too...gorgeous!
Daisy@Nevertoosweet says
Ohhhh I revamp of Nigella's cake 😉 I love that recipe too hehe because I love chocolate and orange. But I totally agree lemon and blueberries go so well with each other ~ hahaha i tried to make lemon and blueberry scones but I didn't have any blueberries 🙂 But like you I always have lemon at home ~ Thanks for sharing this recipe! Can't wait to try soon 😀
Liz says
Such a stunning cake! And your blueberry buttercream sounds like an amazing match for the lemon cake....mmmmmmm.
Choc Chip Uru says
What a beautifully simple but effective cake - bursting with flavour!! You are most talented!
Kiri W. says
That must be some of the prettiest frosting I have seen in a while. Looks like a lovely, subtle cake 🙂
delicieux says
Thank you Kiri 🙂 Beautiful and simple, 2 of my favourite things.
Deb says
What a lovely cake! Pairing almond flour with lemons and blueberries is a delightful combination. I will try your recipe as Mr. R favors blueberries whereas I adore citrus. Great post!
Carole says
Gorgeous photos! I like lemon and blueberries so will probably make this.Love the new design too. 🙂
delicieux says
Thank you for your feedback Carole 🙂 I'm happy with the updated design for the moment.
Sarah says
This is so pretty, love your photography too. I love lemons, always put a squeeze in just about every dish!
Carolyn says
That. Is. GORGEOUS. What a wonderful, delicious cake.
Sonyanijntje says
It has already been said a few times, but I'm gonna say it again: It looks so nice! The frosting is beautiful! With little blueberrychunks in it :)This colourful frosting makes the cake look happy :D, and you'll probably get happy by eating it too ;).
delicieux says
Thank you so much Sonyanijntje 🙂
Amanda says
Love the mini-makeover Jen, and the cake!And huge congratulations on your nomination - I've put my vote in for you!xxx
delicieux says
Thank you so much Amanda 🙂 You are such a great friend.
Moya says
Jennifer, love that you ground your own almonds for added texture... that cake looks really yummy with the blueberry frosting. Have made a similar cake base using oranges instead of the lemons. Nice to have a gluten free choice! Congratulations on your nomination (love the photographs) and I always thought your blog looked great! 🙂
Vijitha says
Such a stunning picture and the cake looks extremely addictive. Please pass me a slab!