Lemonade Cake

Lemonade Cake

I adapted this from Nigella Lawson. THE Domestic Goddess.

She makes a clementine cake – but I decided to go more lemon-y. I was craving a lot of lemonade when I was pregnant. Hence, the cake.


3 Lemons

1 Clementine

6 eggs

1 1/4 c. sugar

2 1/3 c. blanched almond flour

1 heaping tsp. baking powder

Warm Lemon Curd

Directions: Preheat the oven to 375. Boil the lemons and clementine for 2 hours. Drain and let them cool. Then cut the fruit in half and make sure you remove all the seeds. Then put it all in a food processor or blending and puree the heck out of it. Butter a springform pan. Mix all the remaining ingredients together and then add in the lemon and clementine puree.

Bake for 1 hour (if your pan is 8 inches) or 40 minutes (if your pan is 9 inches). Keep an eye on the top – you may have to cover with foil if it starts to get too dark.

Remove from the oven and set the cake aside. Take a butter knife and run it around the edge of the pan to loosen the edges of the cake. Make the Lemon Curd (I used Alton Brown’s recipe HERE) Take a skewer and poke holes about 1 inch apart all over the cake. Pour warm lemon curd all over the top of the cake. Cover with plastic wrap. Stick it in the fridge and let it cool completely. The longer the better. 12-24 hours would be perfect to let the lemon curd soak into the cake and set.

This cake is good, but tart. Not overly sweet. If you really want to take the cake over the top – put some strawberry freezer jam or sliced strawberries with sugar on it. Whoa, it’s good.