It’s amazing how the weekend brings a big glittery smile on everyone’s face, and when the weekend comes to an end it brings with it a big drop of that glittery smile. I believe in ending the weekends well. That’s why it calls for CAKE….. This weekend it calls for my favourite lemon cake. I usually used to bake my cakes in the traditional way. But then, I was diagnosed with insulin resistance and hormonal imbalance, aka polycystic ovary syndrome. It was my nightmare which came true and I asked myself “why me?”. There was no reason to sit and cry. Instead, I decided to fight it. I know it’s going to be there with me for the lifetime, there is no way it’s going away. I also knew I can’t stop eating cakes.

I have made this lemon cake using almond flour and I replaced the sweetener (white sugar) with honey and coconut palm sugar. I know I know, by using honey and coconut palm sugar I am not totally avoiding the sugar. But these have those tiny nutrients like magnesium, zinc and antioxidants. Don’t worry, I have just used a little bit of it. I just to add stevia if your case is very severe, or if you have Type 1 or Type 2 Diabetes.

Lets Bake…The beautiful and moist lemon cake.



Dry Ingredients

  • Almond Flour – 1 cup + 3/4th cup
  • Coconut Palm Sugar-little  2 Tbsp
  • Lemon Zest- 2 Tbsp
  • Baking Powder – 1/4th Tsp
  • Pinch of Salt

Wet Ingredients

  • Lemon Juice- 1/4th cup
  • Honey- 1/3rd cup
  • Egg Whites- 2
  • Olive Oil- 1/4th cup
  • Vanilla essence- 1 tsp


  • Cream Cheese – 8 oz
  • Unsalted Butter- 2 cubes
  • Sweetener of your choice- I added stevia almost 1 and 1/2 Tbsp (I don’t like my frostings very sweet)

Let’s start baking now…

Take two bowls. Add the dry ingredients in a bowl- almond flour, sweetener of your choice(here I have used coconut palm sugar, I have added just a little because my main sweetener is organic, natural honey which I will be adding with wet ingredients), lemon zest, baking soda and a pinch of salt. Mix all the dry ingredients well.

In another bowl, add lemon juice and egg whites. Whisk it till fluffy. Add honey, olive oil and vanilla essence. Whisk all the wet ingredients very well. Let the honey mix well.

Add the wet ingredients with the dry ingredients and fold the mixture well. But don’t fold it a lot of times, the cake might lose its moisture. Ohh, you can also add blueberries and fold them in the mixture at this point. They bring out a lovely flavour in the cake. Quick tip, rinse the blueberries well and marinate them with some flour. This will help your blueberries not sink in the bottom of the cake.

Preheat your oven at 350F for 10 minutes. In a cake mould of your choice, place the baking paper and add the cake batter in it. Set it equally by tapping the sides.

Once, the oven is pre-heated and ready, get your cake in to bake at 350F for 30 mins.

Let’s prepare the frosting in the meantime.

In a bowl, take 8oz of creme cheese. Mash the cream cheese bar using a spoon or a fork. Start adding the butter cubes one by one and mixing them with a hand mixer. mix it until nice a fluffy. Add the frosting in the piping bag and chill for some time.

Our lemon cake is out of the oven now, and its time for it to cool down.

Once the cake is cool, you can start icing the cake.




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