This quite citrusy cake uses more than a pound of lemons. Most of them are pulverized — rind, pulp and all — to go into the cake batter, which contains no butter. Instead, ground almonds give it richness, along with five large eggs.

Because you beat the yolks and whites separately before incorporating, the batter ends up quite fluffy and the cake initially puffs up quite a bit in the oven before settling down. If you find your cake browning too much along the perimeter before the center is done, just drape aluminum foil around the edge of the pan until fully baked.

The cake boasts an airy yet coarse texture from the ground nuts and bits of diced crystallized ginger that give a hit of background heat. A glaze of more lemon juice and confectioner’s sugar goes over the top to add sweetness and help keep the cake extra moist.

You can use regular Eureka lemons in this recipe, but the taste will be sharper than with the more floral Meyers.

If you’re lucky enough to have a load of lemons like me, this cake is perfect to showcase their zingy nature.