Flourless Lemon Cake

3.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 112.5
  • Total Fat: 8.6 g
  • Cholesterol: 106.3 mg
  • Sodium: 93.5 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 6.0 g

View full nutritional breakdown of Flourless Lemon Cake calories by ingredient
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South Beach Phase One friendly dessert South Beach Phase One friendly dessert
Number of Servings: 12


    3 lemons, preferably seedless
    1 1/2 cups ground almonds
    6 eggs
    1 cup Splenda or Whey-Low
    1 1/2 teaspoons baking powder


Scrub the fruit well. Place in a pot, cover with water, bring to a boil, reduce heat to simmer, cover and simmer for 2 hours, checking every once in a while to make sure the water hasn’t boiled off too much. Drain and when cool enough to handle, cut the fruit in half carefully, and remove all of the seeds (otherwise the cake will be bitter).

Preheat the oven to 350 degrees F. Grease and flour, or line with parchment, a 9-1/2- or 10-inch springform pan. Use matzo meal instead of flour if you are baking for Passover.

Put the fruit, skin and all, in a food processor fitted with the steel blade and puree. Measure out 1-1/4 cups.

Beat the eggs with the sugar and baking powder at medium-high speed until thick and lemon-colored. Add the ground almonds and mix well. Mix in the pulped lemon at low speed, in two or three additions, beating for 20 seconds after each addition. Pour into the prepared pan.

Bake for 1 hour, until firm and a knife comes out clean. If the top begins to get too brown halfway through, cover loosely with foil.

Number of Servings: 12

Recipe submitted by SparkPeople user BIPOLARPRINCESS.

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Member Ratings For This Recipe

  • 3 of 3 people found this review helpful
    To Nancy6977...the flour referred to in the directions is that used to "grease and flour" the baking pan. This recipe has potential for those of us who must cook "gluten free." Thanks. - 4/25/09

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  • 1 of 3 people found this review helpful
    This is a hoax, I checked out the nutritional info used to calculate the calories, and Bipolarprincess calculated the nutrition facts with the sugar as 1/2 a teaspoon, not a cup of sugar! - 5/30/09

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  • WITH lemon peels too? I don't know about that. Does it taste ok? - 1/30/13

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  • Bad
    I made this and it was totally inedible. The lemon flavor was so overwhelming that adding sugar syrup didn't help. A huge disappointment. - 1/2/13

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  • Thank you for taking the time to post this recipe. I have not tried it but I just thought I'd take the time to appreciate your time and effort. It never ceases to amaze me how many people are sooooooooo quick to criticize first and read later... - 8/1/09

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