I love a lemon drizzle cake. As a child I remember the smells that used to come from the oven when a lemon drizzle was cooking. I truly believe that anyone should be able to have their cake and eat it, even if you are don’t consume dairy, gluten or refined sugar- and this one tastes like the real deal. Gorgeous soft cake with the sharp lemon drizzle kicking in, this is the perfect tea time treat. —Madeleine Shaw
buckwheat flour (GF) / spelt flour
large eggs, lightly beaten
For the Drizzle
desiccated coconut, for sprinkling (optional)
In This Recipe
Preheat the oven to 160 degrees.
Cream the coconut sugar and oil in a food processor. Transfer to a bowl and mix in the yoghurt and eggs until combined.
In a separate bowl, sift the flour, baking soda and salt.
Pour the wet mix into the dry mix. Add the lemon juice, zest and vanilla. Mix gently the pour into a 20cm greased cake tin.
Bake in the oven for 50 minutes to 1 hour until the cake is cooked through.
Remove the cake from the oven and allow to cool. Heat the lemon juice and maple syrup drizzle on a low heat in a pot, then once it’s combined well pour over the cake and sprinkle over the desiccated coconut.