Lemon Cake

Today’s recipe comes from a loyal Kensington Mum, Dyala Madani, who is a mother, wife, daughter, sister, friend and blogs at Umamimami. Her recipes are driven by her culture, her travels, her passion for good food and good health. Try this with your kids and do not count the calories, just enjoy!

To our children, their bellies and everything in between.


3 Small round Lemons

2 & 1/3 Cups Almond Meal (Powdered ground up Almonds)

1 Heaped Tsp. Baking Powder

1 Tbsp. Vanilla Extract

1/2 Cup Plain Yoghurt

2 Tsp. Orange Marmalade

5 Eggs

3/4 Cup Brown Sugar

Parchment paper or Baking sheets


Cream Cheese Frosting

8 Tbsps. Cream Cheese

8 Tbsps. Butter

1 & 1/3 Cups Powdered Sugar

1 Tsp. Vanilla Extract

Bring Lemons, skin on, to a boil in a pot of Water. Cover and reduce heat to a medium simmer. Cook for two hours. Remove from heat, discard Water and allow Lemons to slightly cool. Cut in half and remove seeds.

Blitz Lemons, skin on, in a food processor for 1 minute. Add all the remaining ingredients to the food processor and blitz for 2 minutes.

Grease a 9″ round baking dish with Butter. Line the bottom of the dish with Parchment paper for easy removal once ready.

Bake in 375F oven for 50 minutes. Remove and place baking dish on a slightly raised, perforated cooling rack for 6 hours or overnight.

Once completely cooled, loosen edges of cake from pan using a butter knife and turn over onto a cake dish.

To make Cream Cheese frosting, you’ll need an electric mixer, hand held is fine. Combine Cream Cheese and Butter in a large bowl and whisk for 1 minute. Add half the amount of Sugar, whisk for a further minute. Add remaining Sugar and continue whisking for another minute or so.

Apply Frosting onto Cake…watch a video on how to do this if you haven’t done it before. It’s simple and straightforward.

You could decorate the sides of the cake with slivered Almonds.

Refrigerate to chill for an hour before serving. Enjoy.


Follow Dyala ‘s recipes and adventures over on her Instagram account.