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Recipe Card
ingredients
- 6 ounces Meyer lemons (about 2 medium), cut into 1/8ths
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup neutral oil, such as grapeseed or avocado oil
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 1 cup labne, room temperature
- 3 cups almond meal
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
Optional Mix-ins
ingredients
- 3 tablespoons poppy seeds, (add with vanilla extract in step 3)
- 1/2 teaspoon almond extract, (add with dry ingredients in step 4)
- Powdered sugar, for dusting, optional
Method
Step 1
Preheat oven to 350F degrees. Coat an 8” round or square baking pan with nonstick cooking spray and line the bottom and sides with parchment paper.
Step 2
Remove any large seeds from the lemon. Puree granulated sugar with the Meyer lemon in a food processor for 1 minute until completely smooth.
Step 3
Add eggs to a medium-large bowl and whisk vigorously for 2 minutes until very thickened and frothy. Add vegetable oil, olive oil, and vanilla extract and whisk again for another 1 minute. Whisk in labne for about 30 seconds, then add in Meyer lemon mixture until completely combined.
Step 4
Sift almond flour, baking powder, and kosher salt to bowl and stir until no dry spots remain. Transfer mixture to prepared pan.
Step 5
Bake cake for 40-45 minutes, until edges are golden brown and the center is fully set- no jiggling! Let cool completely, then dust with powdered sugar, if desired, before slicing and serving.
Step 6
Cake can be stored tightly wrapped at room temperature for 1 day or refrigerated for 1 week.