Lemon & Almond Cake with Glaze

Lemon & Almond Cake with Glaze

  • Serves: 10
  • Prep Time: 00:15
  • Cooking Time: 00:40

This moist Lemon and Almond cake has a refreshing citrus flavour. It's ideal to serve for brunch, afternoon tea, or dessert. I've glazed the cake to give it a glossy decadent look. You can poke the cake with holes to allow the syrup to soak into the cake to give a delicious burst of extra flavour and a luscious texture. Serve with my Whipped Cashew Cream or vanilla coconut yoghurt.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 3 cups almond meal/flour, (from blanched almonds)
  • 2/3 cup arrowroot flour, or tapioca
  • 2 tsp baking powder (gluten free)
  • 1/2 tsp fine sea salt
  • 4 Lge egg(s)
  • 1/3 cup (80ml) olive oil, (mild flavoured)
  • 1/2 cup honey (unprocessed)
  • 2 Tbsp finely grated lemon zest, (grate zest before juicing the lemons)
  • 1/4 cup (60ml) lemon juice
  • 1 1/2 tsp vanilla extract (organic)
  • GLAZE:
  • 2 Tbsp ghee
  • 2 Tbsp honey (unprocessed)
  • 2 Tbsp coconut cream, (don't shake can, take cream from top)
  • 2 - 3 drops lemon essenial oil (edible), or 1/2 tsp lemon extract


Preheat oven to 160c (fan-forced). Line the base of a 20cm (8 in) springform cake tin with baking paper. Place your sheet of paper over the base and clip the sides closed, leaving a little hanging out for easy removal. Grease the sides with olive oil or coconut oil.

Add the almond meal, arrowroot, baking powder and salt to a food processor. Process the dry ingredients for 10 seconds to combine well and create a finer texture.

Add the eggs, olive oil, honey, lemon zest, lemon juice and vanilla to the dry ingredients and process for 12 - 15 seconds until everything is well combined.

Pour the cake mixture into the prepared cake tin and smooth the surface.

Bake for approximately 40 minutes. A skewer inserted should come out clean. The top will have a large crack around it (this will help the glaze soak into the cake), and the colour should be slightly golden, not brown.

Allow to cool in the tin for 15 minutes, then gently run a knife around the insides of the tin to loosen the cake. Release the sides of the tin and remove. Leave the cake to continue cooling while you prepare the glaze. It's best if the cake is still slightly warm if you choose to allow the glaze to soak into it.

TO MAKE THE GLAZE: Add all the glaze ingredients to a small saucepan and heat on low while stirring until everything has melted and combined. It should only take a minute. The glaze should only be warm, not hot. Remove from the heat and let the glaze cool. It will thicken a little as it cools further, don't chill, though. You still want it pourable so it can soak into the cake.

Gently remove the paper from the bottom of the cake while using your palms to support it, then place it on a serving plate. Optional: Use a thick skewer to poke holes all over the surface of the cake so the syrupy glaze can soak into it.

Spoon a third of the glaze over the top of the cake at a time to allow the glaze to soak into the cake. Spread with the back of the spoon. Repeat until all the glaze has covered the cake. Place in the fridge to help the glaze on top become firm.

Serve the Lemon and Almond Cake on its own, with my Whipped Cashew Cream, or with vanilla coconut yogurt.

Store in the fridge covered for up to 7 days, but allow to sit at room temperature before serving. Suitable to freeze, it's best to slice before freezing.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. Almond meal/flour is rich in manganese which helps the body heal after injuries and also helps the body break down carbohydrates. Almond flour is also rich in magnesium, which can help control your blood sugar levels. It's rich in vitamin E and other antioxidants, which may help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. Almonds are also a good source of calcium.

All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

baking powder (gluten free)

Baking Powder is a rising agent for baked goods. If substituting for baking soda you will need 4 times the quantity. Ensure you purchase a gluten free, no aluminum brand. Alternatively, you can make your own baking powder; 1 teaspoon of baking powder is equal to 1⁄4 teaspoon of baking soda and 1⁄2 teaspoon of cream of tartar. Note, that they should only be combined when preparing your recipe.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.


I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.

olive oil

The olive fruit of the olive tree is pressed and crushed to released the oil. Healthy fats like olive oil are essential for brain function and to transport vitamins and minerals throughout our bodies. This is a delicious oil to drizzled over salads and vegetables.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

lemon zest

Lemon zest is the finely grated yellow skin of the citrus fruit lemon. The lemon skin is where you will find the oil. To make lemon zest, use a fine zest grater so you can avoid the bitter white pith under the skin.

lemon juice

Use freshly squeezed lemon juice. Most store bought lemon juice containers preservatives.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.


Ghee is a lactose-free ancient superfood. It is made by slow cooking and clarifying butter to remove the milk solids and lactose, it's pure butter fat. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brands are Organic Valley Purity Farms or Puresoul grass-fed. It is also very easy to make yourself. Ghee has a high smoke point 485F/250C.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

lemon essenial oil (edible)

Use a high-quality edible, pure essential oil. I use the Doterra brand. Essential oils are very concentrated, so only a few drops are needed.