Lemon Drizzle Cake

img_0140

Lemon Drizzle Cake

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.


Ready in 70 minutes Good For

Directions

Preheat the oven to 160°C.

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 powder, bicarbonate of 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.

Follow me on Instagram @madeleine_shaw_

Instagram