Lemon drizzle cake
A classic cake and all time favourite in our house. Definitely one to make! I’ve added ground almonds to recipe, as the sweetness of the nuts works well with the tangy lemon. The oils from the almonds will give you a deliciously moist cake. Almonds are great at reducing inflammation and help to maintain the gut barrier. The added ground flaxseed adds fibre to the cake that will aid digestion.
NB * If you can’t eat nuts, simply replace the ground almonds with ground GF oats.
Lemon drizzle cake
Ingredients
Serves 6-8 slices
225g dairy free butter or odourless coconut oil
120g coconut sugar
2 lemons, zest and juice
4 eggs
1 tbsp ground flax seed
50g ground almonds (blitz the ground almonds for 30 seconds for a finer texture)
180g GF self raising flour
1tsp GF baking powder
lemon sugar
1 lemon juice and zest
2 tbsp raw cane sugar
Mix together the DF butter and sugar until well combined. Add in the lemon zest and juice and mix again. Beat in the eggs. Slowly fold in the rest of the cake ingredients.
Line the base with parchment paper and grease the sides of a 20cm cake tin with a removable base.
Pour the mixture into the cake tin and bake FAN 160 for approx 1 hour. Test with a skewer to make sure the middle is cooked.
Leave the cake in the tin and prick little holes throughout the cake with a small skewer stick.
Mix together the lemon juice and sugar and spoon this over the cake.
Top with lemon zest.
Leave to cool before removing from the tin.
