My favorite cake to make over the last 10 years is Nigella Lawson’s Lemon Madeira Cake.
I get a little nostalgic every time I make it because I used to bring it to my Grandparents’ house before they passed away. They always enjoyed it, and it felt good to bring something to them for a change after all they brought to me through the years.
Since I’ve been joyfully baking grain free this year, I wanted to covert this traditional recipe to a grain free version. I did not want to sacrifice texture or flavor so I went to work modifying and am very happy with the results. I wish my Grandparents were still here to have some with me!
There’s something about lemon cake that draws me in! It’s so fresh and light, bringing bold flavor to any batter it’s added to. My family loves it to so adding this grain free lemon medeira cake to our breakfast or dessert repertoire makes everyone very happy!
- 1/2 cup coconut flour
- 4 eggs
- 1 tsp vanilla extract
- Zest and juice of 1 lemon (zest 2 lemons for an even stronger lemon flavor)
- 1/4 - 1/3 cup maple syrup or raw honey
- 1/2 cup pastured butter or coconut oil (melted)
- 2 TBS gelatin hydrolysate (optional)
- 1 tsp baking soda
- Pinch of salt (I like Real Salt)
- Preheat oven to 325 degrees F.
- Line a standard loaf pan with parchment paper.
- Combine dry ingredients.
- Add wet ingredients and mix well.
- Allow mixture to sit for at least 5 minutes.
- Spoon into baking dish - batter will be cookie batter consistency.
- Bake for 1 hour or until a knife comes out clean.
- Remove to a cooling rack.
- Cool slightly before cutting.
While not as dense as a pound cake, grain free lemon medeira cake has a moist, springy texture without being overly heavy. It’s deliciously lemony and sure to become one of your favorite cakes!
I think my Grandparents would be proud!
Be nourished. Be happy.