Lemon Drizzle Cake

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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.

16 comments

  • Maria Langley

    hi, this is likely a silly question… is the 130gm measured as coconut oil solid or liquid? thanks

    • http://www.madeleineshaw.com/ Madeleine Shaw

      HI lovely, never a silly question, it would be solid xx

  • ketki sharma

    hi, can we use the flax seed egg instead of Egg ? Otherwise, please suggest an egg replacer for this cake.

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Yes you can my lovely, you can also try my chia egg substitute which works really well too! http://madeleineshaw.com/the-chia-seed-egg-substitute/ xx

    • ketki sharma

      Thanks a lot ! i will give it a try for my sister’s birthday :))

  • Melissa Fatourou

    Just made this and it’s not only a good lemon drizzle, it’s actually one of the best I have had!!

  • Emma Murray

    This was amazing! I made it Tuesday night and it’s been a treat every day! My fiancé loves it also! Great recipe! Xx

  • Paula Marron

    This recipe is very confusing…. in the ingredients it says “½ teaspoon baking powder” however its not mentioned in the directions.
    & In the directions it says add “vanilla” but its not in the ingredients??? HELP

  • sazzle1005

    Hi Madeleine, I’m egg intolerant. Is there anything I could substitute it for? Thanks :)

  • Blondie Bombshell

    Spelt contain gluten….so this recipe isn’t suitable for those on a gluten free diet (e.g coeliacs)

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Thanks for pointing this out, it has been edited to add buckwheat flour as the GF option. Massive apologies!

  • Helen Ellis

    IT looks delicious! Wondering if I can swap spelt flour to perhaps coconut flour, or almond ground or else?? Thanks x

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Yes, you can absolutely add a GF flour option. xx

    • Helen Ellis

      Thanks for replying, I honestly do not keen on GF flour, but wondering if coconut flour would be ok? Xxx

    • Terri

      Hi Madeleine, the recipe sounds yummy. Could you recommend a multivitamin?

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