Author Notes
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
Ingredients
-
300 grams
coconut sugar
-
175 grams
buckwheat flour (GF) / spelt flour
-
1/2 teaspoon
baking powder
-
1/2 teaspoon
baking soda
-
1/4 teaspoon
salt
-
2
large eggs, lightly beaten
-
250 grams
greek/coconut yoghurt
-
130 grams
coconut oil
-
1
lemon zested
-
2 tablespoons
lemon juice
-
For the Drizzle
-
4 tablespoons
lemon juice
-
4 tablespoons
maple syrup
-
1 handful
desiccated coconut, for sprinkling (optional)
Directions
-
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.
See what other Food52ers are saying.