Some cosmetic changes in preparation for larger site changes in the works.


Flourless Lemon Pound Cake

Veteran Member
16722 posts
Joined: Dec 12, 2005


Posted to Thread #11463 at 5:32 pm on Jul 22, 2008

From one of our local beachside Italian restaurants. The chef says this recipe is great for the gluten intolerant. It's so strange (boiling the lemons, then pureeing them) I'd like to try it.

[Mar's note: this is all the information there is with this recipe. No info on type of pan, so I'm going to try a loaf pan, unless the batter looks like its too much. Then I'll go to a bundt pan.]

6 eggs

1 cup organic fine sugar

1 1/2 Tbsp. baking powder

3 lemons

1 1/2 cups ground almonds

Separate egg yolks, add sugar, baking powder and set aside. Whip egg whites until they form soft peaks. Boil lemons until soft and remove seeds, and puree. Add egg yolk mixture and almonds and fold into egg whites. Bake at 350 degrees for 45-60 min. or until firm.

Jesus saves. Buddha recycles.

Other messages in this thread: