Lemon Cake Recipe
A deliciously tangy treat - this lemon cake recipe is so tasty and tart without being too sweet. The perfect pick me up on cold, grim days.
Ingredients
- 160g wholemeal spelt flour
- 50g ground almonds
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 120ml lemon juice around 3 lemons
- Zest of 2 lemons
- 2 tbsp milled flaxseed
- 5 tbsp water
- 120ml maple syrup
- 60ml coconut oil melted
For the drizzle
- 30g icing sugar
- 1/2 tbsp lemon juice
- zest of 1/2 lemon
Instructions
- Preheat your oven to 180C/160C fan.
- Prepare the flax eggs by mixing 2 tbsp ground flaxseed with 5 tbsp of water in a small bowl. Leave for 10-15 minutes to set.
- In a large bowl, mix together the flour, ground almonds, salt and baking powder. Pour in the lemon juice, maple syrup and coconut oil, then fold in the set flax eggs and lemon zest.
- Mix the batter, then pour into a loaf tin lined with baking paper (I used a 22×12 cm loaf tin).
- Bake for 45-50 minutes until the top is golden brown and a skewer inserted into the centre comes out clean. Leave to cool completely before icing.
- Mix the icing sugar and lemon juice in a small bowl, then pour over the top of the load and spread evenly with a spatula to cover the top.
Notes
Store in an air-tight container at room temperature for up to 4 days.
Nutrition
Calories: 250kcalCarbohydrates: 32gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 6mgPotassium: 136mgFiber: 3gSugar: 17g
Tried this recipe?Let us know how it was!