5 Ingredient Meyer Lemon Cake

1

In a small pot, submerge the two meyer lemons in water and allow them to simmer on medium heat, covered until tender (about 2 hours)

2

Preheat your oven to 400. Remove the softened lemons from the pot, halve them and do your best to remove as many seeds from the flesh as possible. Add the halved lemons (skin, pith and all) to the blender with the eggs, almond flour, sugar and baking powder. Blend until the mixture is smooth and well combined.

3

Pour the mixture into a greased (or lined) 9” round baking pan and bake for 45 minutes to 1 hour or until a skewer inserted comes out clean.

4

Allow the cake to cool and prepare the glaze by combining icing sugar with the lemon juice. Pour the glaze over the cake and serve at room temperature.

5

Store the cake in the fridge for up to 4 days but allow to come to room temperature before serving.

6

Notes: To make this cake refined sugar free, opt for date or coconut sugar instead of plain white sugar. Note that the colour of the cake will be slightly different.