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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!
As with my grain free banana and grain free blueberry breads, I add gelatin hydrosylate for some added nutrients. It doesn’t change the texture at all and is completely optional.
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.