Caramel Lemon Cake Friands

A light, bright lemon cake is my absolute favorite thing in the summer! I really wanted to try out a friand recipe for the blog, but after making a lemon cake for a meeting my parents had – I was hooked. So what I decided to do was make a little mash-up, lemon cake friands. Friands are individual, almond flour based cakes (think cupcake size). They  are super delicious little cakes with an amazing “almondy” texture and a caramalized, crunchy outer layer. These are insane summer treats and my “lemon cake” version, are extra zingy and fresh and would pair perfectly with a frosty GnT or Iced-Tea on a balmy summer afternoon.



(to make them gluten-free, substitute cake flour for general gluten-free cake flour; to make them sugar-free, use 120g xylitol icing sugar and leave off the caramel)

  • 185g Melted Butter
  • 150g Ground Almonds
  • 6 large egg whites (beaten lightly)
  • 240g Icing Sugar
  • 50g Cake Flour
  • 1/2 a Lemon, Juice and Zest
  • 1 Tbsp Vanilla

Lemon Caramel:

  • 1/2 a cup of Sugar
  • 30ml water
  • 1/2 Lemon, Zest and Juice
  • A pinch of Sea Salt
  • 3 Tbsp cream
  • 1 Tbsp Vanilla



  1. Pre-heat the oven to 180ºC and grease a cupcake tray or small cake moulds (as you can see I have used in the photos!)
  2. Combine the dry ingredients in a bowl, once combined add in the melted butter and mix through.
  3. To the butter and dry ingredients, add the lightly beaten egg whites and fold through until combined ( you don’t have to be too delicate with the mixture!)
  4. Take your friand mix and pour it into a cupcake tray or small cake moulds and pop them into the oven for 25 minutes or until golden on the top and cooked in the centre (you can test this by poking a skewer into the centre of the cake – if it comes out clean , the cake is cooked through. If not leave it in the oven a few minutes longer).

*Bare in mind, if your cupcakes moulds are fairly small, the friands will cooks quicker – around 15-20 minutes, so keep an eye on them!

Lemon Caramel:

  1. Place the sugar and water in a small saucepan and bring up to a boil before returning it to a medium-low heat.
  2. Once the sugar has dissolved and its become a clear syrup, stop any stirring – fom now on you should only swirl the syrup around, not stir, until it has become an amber colour.
  3. Once medium-amber, gold colour remove the caramel syrup from the stove and pour in the cream (don’t be worried, the cream makes the hot caramel boil and splutter a bit – but it calms rather quickly), salt, vanilla and lemon juice and zest – Mix until combined.
  4. Your caramel should be rich and lemony, feel free to add more lemon, vanilla, salt or cream to your taste!

Friands and Lemon Caramel:

  1. Once the friands come out of the oven, remove them while they’re still hot and begin brushing/pouring over the lemon caramel.
  2. Once fully coated in the lucious liquid caramel, leave to cool and enjoy!Processed with VSCO with f2 presetProcessed with VSCO with f2 presetProcessed with VSCO with f2 presetProcessed with VSCO with f2 presetProcessed with VSCO with f2 presetProcessed with VSCO with f2 preset

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