Nigella Almond Lemon Cake

This cake? It’s sunshine in a tin. Dense, golden, lemony… and unapologetically rich. It doesn’t pretend to be delicate or fluffy — it leans in. Bold flavour, grainy almonds, a syrup that soaks straight into the crumb like it’s been waiting for it all along. It’s the kind of cake you bring out after a good meal, with strong coffee and a slow sigh.

I found this recipe years ago when I was craving something citrusy but had no flour left in the cupboard — just a half-bag of ground almonds and a tube of polenta I’d bought on impulse. I was sceptical, honestly. But I trust Nigella. And the moment I poured that warm lemon syrup over the still-hot cake? Oh. Oh yes. That was it.

It’s rustic. It’s forgiving. And it’ll win people over without any icing, piping, or faff. Just a good slice of something soft, bright, and utterly satisfying.

Why You’ll Love It

• It’s flourless (and nobody will notice — or care)
• The almond + polenta combo gives it a beautiful texture
• The lemon syrup is soaked in, not just glazed — next level stuff
• Stays moist for days — actually better the next day
• You can whip it up with a wooden spoon and a bowl — no fuss
• Naturally gluten-free, so it works for everyone

Ingredients

For the cake:

• 200g unsalted butter (softened, plus a bit for the tin)
• 200g caster sugar
• 200g ground almonds
• 100g fine polenta (or cornmeal)
• 1½ tsp baking powder (make sure it’s gluten-free if you need it)
• 3 large eggs
• Zest of 2 lemons (unwaxed, ideally)

For the syrup:

• Juice of those 2 lemons
• 125g icing sugar

How to Make It

Line your tin and crank the heat:

Butter a 23cm springform tin, line the base with parchment, and heat the oven to 180°C (160°C fan) or 350°F. Don’t skip the parchment — this cake’s clingy.

Cream it until dreamy:

Beat the butter and sugar together until it’s pale and soft — takes a few minutes. You can use a mixer or just a strong arm and wooden spoon (plus a podcast).

Add the dry bits and eggs:

Tip in the ground almonds, polenta, and baking powder. Stir. Then add the eggs one by one, beating well each time. The batter will look thick and grainy — all good. Fold in the lemon zest.

Into the tin it goes:

Spoon it into the tin and smooth the top. Bake for around 40 minutes — it should look golden and maybe a little cracked. Don’t panic if it wobbles slightly in the centre.

While it bakes, make syrup:

Put the lemon juice and icing sugar in a small saucepan. Warm it up just until the sugar melts — no need for a full boil. Set aside.

Soak while warm:

Take the cake out, leave it in the tin, and prick the top all over with a cake tester or toothpick. Spoon the warm syrup across the surface slowly, letting it soak in bit by bit.

Cool completely in the tin:

Let it sit and chill. It’ll settle, firm up, and become even more magical over the next few hours. Be patient — it’s worth it.

Common Mistakes and How to Dodge Them

Why is my cake sinking?
It’s almond-based, so a little dip in the middle isn’t unusual. Let it cool in the tin and it’ll hold together better.

My syrup didn’t soak in?
Pour it while the cake’s warm — not hot-hot, but still steamy. And don’t forget to poke holes first.

Cake’s too crumbly to cut?
It’s likely still warm or slightly underbaked. Give it time. It firms up once fully cool.

It tastes a bit too… earthy?
Polenta can do that. Try using fine polenta (not coarse) next time, and up the lemon zest if you want more zing.

Storage and Reheating

• Room Temp: Keeps on the counter for 2–3 days, covered.
• Fridge: Store chilled if you’re keeping it longer — just bring to room temp before serving.
• Freezer: Wrap slices in clingfilm and freeze for up to 3 months.
• Microwave: 20 seconds for a warm slice, especially good with cream or custard.

Frequently Asked Questions

Is it gluten-free?
Yes — no flour involved! Just check your baking powder is GF.

Can I make this with oranges instead?
Absolutely. Use zest and juice from 2 oranges. You might want to reduce the sugar slightly in the syrup.

Do I need a springform tin?
It helps. This cake is soft and fragile, so a tin that opens makes it easier to get out in one piece.

Is it supposed to be a little grainy?
Yep. That’s the polenta. Gives it a bit of texture and stops it from being too spongey.

Nutrition Facts (Per Serving)

• Calories: 305
• Fat: 24g
• Saturated Fat: 8.5g
• Carbs: 16g
• Sugar: 4g
• Protein: 10g
• Fibre: 8g
• Sodium: 229mg

Try More Nigella Recipes:

• Nigella Courgette And Lime Cake
• Lemon Chiffon Cake Uk Recipe
• Nigella Baked Egg Custard