Sunshine Lemon Drizzle Cake

I love a good Lemon Drizzle Cake. What spurred me on to make this was that my Mum had actually bought one from Marks and Spencer's and I thought to myself - I can make a better one that isn't packed full of sugar but still bursting with that zingy lemon flavour. Well, let's just say my Mum will never be buying a lemon drizzle cake from Marks and Spencer's again!




Ingredients:

Cake
200g ground almonds
1.5 tsp baking powder
3 large eggs
1/3 cup honey or agave syrup
1 tsp vanilla extract
1 tbsp coconut oil melted
2 tbsp lemon juice
zest of 2 lemons

Glaze
1 tbsp honey
4 tbsp lemon juice

Method:

1. Preheat oven to 160c fan.

2. Line a loaf tin with baking paper, to make the paper stick to the pan grease it with some coconut oil.

3. Zest the lemons using a microplane grater. Make sure to zest them before you juice them. I also give them a good roll on the counter applying pressure to ensure I get as much juice from them as possible. After you have zested them, cut them in half and juice them. 



4. Add all the cake ingredients to the mixing bowl and turn it on. It's that easy, just chuck all the ingredients into the bowl and let it go until thoroughly mixed - a minute or two will do it.


5.  Pour the mixture into the lined loaf tin and bake for 30-40 minutes. I found that after 30 minutes the top was nicely browned but the inside wasn't quite cooked so I just covered it in foil and put it back in the oven for another 10 minutes. To check if the inside is cooked, insert a skewer and if it comes out clean it's cooked.


6. While the cake is cooking, make the glaze. Add the honey to a bowl and heat it in the microwave for just about 30 seconds (or less depending on how powerful your microwave is). Then whisk in the lemon juice. 


7. While the cake is still warm, poke holes all over it with a skewer. 


8. Spoon the glaze over the cake allowing it to seep into the holes, it will look like there is a lot of glaze but it will soak in, just give it a few minutes. I poured about half the glaze over it and let it soak in and then about an hour later I poured most of the rest on it. I had a little bit left over that I used to garnish the cake when I served it for dessert. 


9. To serve, I sliced the cake and put a dollop of greek yoghurt on top with a handful of blueberries and a drizzle of the leftover glaze. 



This recipe is Paleo, Dairy Free and Gluten Free.

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