Meyer lemons are a thing of beauty. With a skin that’s delicately smooth, a light floral fragrance, and pleasing sweetness, the regular lemon just can’t compete. Like most great citrus their peak season is short, usually only lasting from late winter to early spring, hence the reason that I use them like crazy when I can get my hands on them. Earlier this year I made this amazing Lemon Curd Raw Tart with Raw Coconut Crust. Sweeter than a regular lemon and their color matching the rays of golden sunshine, I think you’ll fall in love with meyer lemons too.
A few weeks ago I saw this cake over on A Cup of Jo, one of my favorite blogs, and I immediately knew I had to make a gluten free version. In terms of flavor it’s complex and layered, yet technique wise yet it’s an easy peasy one bowl cake. The fruitiness of the olive oil meets the floral tones of the lemon with just the right balance. Then at the last minute you get a touch of toasty, nuttiness from the almond meal. You’ll also notice that this is what gives it a golden brown color, which I particularly like because it really makes the glaze stand out. I just love the texture I got from this cake too and I attribute it to the Cup4Cup Gluten Free flour blend created by THE Thomas Keller of Bouchon Bakery. It’s been on the market for a little over a year now, but I just couldn’t justify paying $20 for 3 lbs. of flour. Then a few weeks back Fab had a terrific deal on it that I just couldn’t pass up —> 25 lbs. for $85 (that’s only $3.40/lb which is even cheaper than the own blend I make at home!). So yes, I’ve got a huge sack of flour on my hands, no big deal. There are big plans for it, including ravioli and donuts. :) I’m super excited about it, as praises have been sung about this flour from Gluten Free Girl, Joy the Baker, Real Simple, and many more. :) And after my first trial with it, I have to say it tasted and felt just like the cakes I used to eat. It was light, fluffy, and had the perfect crumb. Happiness.adapted from this recipe on Cup of Jo Makes 1 regular sized bundt cake *To really bring out the meyer lemon flavor I doubled the amount of lemon zest and decreased the olive oil just a bit. And instead of a rum glaze, which I’m sure would be terrific, this one is laced with lemon. In the other recipe, almond flour is used, but I made it with almond meal, which is why it is darker in color. Also to note, if your gluten free flour blend does not have xanthum gum in it, add 1/4 t. to dry ingredients.* 1 cup (135 g) Cup4Cup gluten free flour
1/2 cup almond meal (I used Trader Joe’s brand)
1 cup coconut palm sugar (or regular white sugar)
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/3 cup + 1 T good quality extra virgin olive oil
1/2 cup fresh lemon juice (preferably Meyer)
Zest of 2 lemons (preferably Meyer)
2 eggs For the lemon glaze:
1/3 c powdered sugar
2 t fresh lemon juice
1 t soy milk (or whatever milk you have on hand) Preheat the oven to 350 degrees, then grease and lightly dust your bundt pan with flour (really important to make sure you get inside all the nooks and crannies of the pan!). In a large mixing bowl, whisk together all the dry ingredients and then make a well in the center of it. Add in the wet ingredients and whisk until well combined. Pour into pan and bake for 30-35 minutes. You’ll know it’s done when the edges are starting to pull away from the pan and toothpick inserted comes out clean. Let it cool 10 minutes in the pan, then invert onto a cooling rack. In the meantime, stir together the glaze ingredients. (You might be tempted to add more liquid, but unless it absolutely won’t drizzle, refrain from adding more as it will not set if there is too much liquid.) Drizzle the glaze on top of the cake and enjoy!