Spiced Lemon Cake

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a Juniper original holiday spiced variation of the whole orange cake




when whisking the almond meal into the lemon mix, it looked like banana bread batter but smelled like pumpkin pie.


I was nervous for my experiment before it went into the oven.


then the kitchen suddenly smelled like the holidays and I was hopeful again.




I made this on a Saturday, photographed it on Sunday and brought it to work to share on Monday. On Sunday, it was not sweet. It was bitter. You needed a frosting or whipped cream or honey to make it yummy.


By Monday though, the bitterness subsided. What was left was a lightly sweet, dense cake filled with spice and real lemon flavor.


<insert witty holiday appropriate patience metaphor here>


It doesn’t have a very long shelf life but I highly recommend making two days ahead of wanting to eat it- then commence to eat the entire thing. With a few friends of course.




This would be great for a potluck- it’s gluten and dairy free, it feeds a crowd and making it ahead is recommended.



You’re welcome.





Recipe has been added to the fancy holiday food list.


Spiced Lemon Cake
Recipe type: dessert/breakfast
  • 3 whole lemons
  • 3 ½ C almond meal
  • 1 C granulated sugar
  • 1 C turbinado sugar
  • 9 eggs
  • 2 tsp pumpkin pie spice
  • 1 tsp garam marsala (optional)
  1. Put the lemons in a pot, cover with water and bring to a boil
  2. Reduce to a simmer and cook uncovered for 1 hour.
  3. Drain and leave lemons in pot to cool slightly.
  4. Pre-heat oven to 330˚F and line the bottom of 10 inch springform pan with parchment paper.
  5. Measure almond meal into a large bowl and set aside. Separately measure out remaining ingredients.
  6. When the lemons are cool enough to handle, cut into wedges then chop in blender.
  7. Add sugars, spices and eggs to blender and blend until well combined.
  8. Pour lemon mix into almond meal bowl and whisk well. The almond meal wants to clump but whisk until you're happy with an even consistency.
  9. Carefully pour into prepared pan.
  10. Bake for 60-65 minutes or until toothpick in center comes out clean.
  11. Cool in pan completely. Release from pan and cut as desired.
  12. Store at room temperature in air tight container.
  13. Make two days ahead for a sweeter cake. The first day after baking may be bitter.
  14. Lasts about a week but can get a little oily after a couple of days.


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