Spring has sprung! And along with it comes a procession of flowers and bright-tasting new produce popping up at the market.
One of my favorite market-fresh finds to enjoy this time of year is the Meyer lemon. With their beautiful canary-yellow hue and sweet-tart flavor, Meyer lemons are believed to be a cross between a mandarin orange and a lemon. Popularized by chefs including Alice Waters and Martha Stewart, the Meyer lemon is a delicious ingredient for cooking and baking alike.
But these fragrant beauties are only available in the springtime. So, if you want to enjoy the bright flavor of these lemons, now is the time!
Today, I’m going to share one of my favorite ways to use these unique citrus fruits: Gluten Free Lemon Cake.
Using the whole fruit – pulp, skin and juice – you get a triple shot of Meyer in a moist, velvety cake crowned by a creamy lemon frosting.
This recipe is perfect for any spring gathering and would make a beautiful finishing touch to your Easter table. And not only is this delicious lemon cake gluten free, each rich and decadent slice has less than two grams of sugar per serving – and that includes the frosting!
So, let’s get started…
Gluten Free Lemon Cake with Lemon Cream Frosting: The Quick and Easy Step-By-Step
First, gather your ingredients.
For the gluten free lemon cake you will need one package of Vanilla Bean Dream Cake Mix, 4 small (preferably organic) Meyer lemons (265 grams), 2/3 cup melted grass-fed butter or coconut oil and 4 farm-fresh eggs.
For the lemon frosting you’ll need 1 ½ cups powdered Erythritol (120 grams), 2 Tbsp. Meyer lemon juice, 6 Tbsp. grass-fed butter or coconut oil, and liquid stevia (to taste).
If you want to make an especially festive cake, decorate with some edible flowers from your spring garden like violas or pansies (unsprayed, of course!).
Now let’s get baking.
Scrub the lemons well. If you can’t find organic, use a good fruit and vegetable wash to remove residue from the exterior. Fill a medium pot with water, add lemons, and bring to a boil for 15 minutes. Drain the lemons and set aside to cool. Preheat the oven to 350 F and grease the sides and bottom of an 8” springform cake pan.
Melt the coconut oil or butter. Chop lemons on a plate or use some other method to be sure that you catch the juices. Discard the seeds.
Add melted oil or butter, eggs and chopped lemons to a high-powered blender or food processor. Process until smooth and creamy. It should be the consistency of pudding and look like this:
Now add in the Vanilla Bean Dream Cake Mix and blend until smooth.
Pour batter into the prepared pan and transfer to the oven.
Bake 23-25 minutes or until a toothpick comes out clean. Let cool on a wire rack.
While the cake bakes, make the frosting. Add softened butter or coconut oil, Sinless Sweetener and lemon juice to a deep bowl. Beat on medium-high speed until light and fluffy like this:
Add stevia to taste. I used about 40 drops of Stevia Clear Liquid Stevia, but would recommend adding 15 or 20 drops and then tasting. If additional sweetness is desired, then continue adding stevia until the frosting is as sweet as you like it.
Now, it’s time to put the finishing touches on your gluten free lemon cake. Make sure the cake is completely cooled. Then spread frosting over top, smoothing well. Decorate with flowers, if desired.
And voila! Your viola-topped Meyer lemon cake…
You can also make a double layer cake for a more dramatic presentation…
- 1 Vanilla Bean Dream Cake Mix
- 4 large free range eggs
- ⅔ cup melted butter or virgin coconut oil
- 4 small Meyer lemons (265 g)
- 1 cup powdered Erythritol (120 g)
- 6 Tbsp. grass-fed butter or coconut oil, softened
- 3 Tbsp. lemon juice
- 40-60 drops liquid stevia (to taste)
- Preheat oven to 350 F. Grease an 8" spring form pan.
- Fill a medium pot with water, add well-scrubbed lemons, and bring to a boil. Boil for 15 minutes.
- Drain lemons and set aside to cool.
- Melt the coconut oil or butter. Chop lemons on a plate to catch the juices. Discard the seeds.
- Add melted oil or butter, eggs and chopped lemons to a high-powered blender or food processor. Process until smooth and creamy.
- Add in the Vanilla Bean Dream Cake Mix and blend until smooth.
- Pour batter into the prepared pan and transfer to the oven. Bake 23-25 minutes or until a toothpick comes out clean. Let cool on a wire rack.
- Make the frosting. Add softened butter or coconut oil, Erythritol and lemon juice to a deep bowl. Beat on medium-high speed until light and fluffy. Add stevia to taste.
- When cake is completely cooled, spread frosting over top, smoothing well. Decorate with flowers, if desired.
155 calories, 13 g fat, 7 g saturated fat, 4 g monounsaturated fat, 2 g polyunsaturated fat, 71 mg cholesterol, 13 g carbohydrate, 5 g sugar alcohols, 1.5 g sugar, 3.7 g fiber, 5 g protein, 138 mg sodium, 136 mg potassium, 81 mg phosphorous
NUTRITION INFORMATION LEMON CREME FROSTING (Prepared with Coconut Oil)
61 calories, 7 g fat, 6 g saturated fat, 0 g monounsaturated fat, 0 g polyunsaturated fat, 0 mg cholesterol, 16 g carbohydrate, 16 g sugar alcohols, 0 g sugar, 0 g fiber, 0 g protein, 0 mg sodium, 0 mg potassium, 0 mg phosphorous
Do you have a favorite family recipe for lemon cake? If so, have you recreated it for your low-carb, gluten or grain-free lifestyle? We want to hear from you!