Whole Meyer Lemon cake

Delicious, citrusy, moist goodness. It’s about time I share this Whole Meyer Lemon Cake recipe.

Following my trip to Bowral , I came home with a dozen of Meyer lemons. What to do when life gives you lemon? Make lemon cake of course.

This cake  is soft, moist, and very lemony – I’m one of those people who can’t stand mild flavour, especially in bake goods. If it’s got lemon, it better tastes tangy!

This cake uses a total of six whole Meyer lemons (four for the batter and two for the topping). Meyer lemon is smaller, sweeter and less tangy than normal lemon but you can also normal lemon as an alternative (use two instead of four for the batter). And if you worried about it being too bitter, you can peel the skin off before putting them in the blender.

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Whole Meyer Lemon cake

Whole Meyer Lemon Cake 🍋
Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 1 cake
Author Keren Natalia


  • 4 Meyer lemon washed and quartered
  • 2 Meyer lemon slice thinly
  • 1 cups all-purpose flour
  • 1/2 cup almond flour
  • 1/2 teaspoons baking soda
  • 1/2 cup coconut oil
  • 1/2 cup coconut sugar
  • 1/4 cup water
  • 2 teaspoon apple cider vinegar
  • 1/2 tsp vanilla extract
  • 1/4 teaspoon salt


  1. Preheat the oven to 180 C. Lightly spray a cake tin (I use a small loaf pan).
  2. In a large bowl, add plain flour, almond flour and baking soda. Mix well.
  3. Remove seeds from lemon. Add them to a blender and blend until smooth.
  4. Add coconut oil, sugar, water, vinegar, vanilla extract and salt into the blender and blend for a few seconds to mix.
  5. Pour the mixture into flour, mix until just combined and pour into the prepared tin.
  6. Carefully place sliced lemon on the surface of the batter.
  7. Bake for 30 - 40 minutes. Check after 30 minutes by inserting a knife or a skewer in the middle of the cake. If the knife comes out clean, the cake is ready.
  8. Remove from the oven to cool for 5-10 minutes.
  9. Store in an airtight container.

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