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Lemon Drizzle Cake, a Family Favourite

Preparation Time
20 minutes

Cooking Time
1 hour

Serves
6-8

Allergy Information
Gluten Free, Wheat Free, Vegetarian


Ingredients

  • 150g Lucy Bee Coconut Oil
  • 175g Lucy Bee Coconut Sugar
  • 225g gluten free self raising flour (I used Doves Farm)
  • 3 large eggs
  • 8 tbsp. Lucy Bee Coconut Milk
  • Grated rind 1 1/2 large lemons
  • FOR THE TOPPING:
  • 200g icing sugar
  • Juice of 1 1/2 large lemons

Method

  1. Preheat the oven to 190C, 375F, gas mark 5.
  2. Place the coconut oil in the oven to melt.
  3. Beat eggs well in a separate bowl and set to one side.
  4. Beat all other cake ingredients together using an electric whisk or mixer, then add the beaten eggs.
  5. Beat well until thoroughly combined, smooth and increased in volume. Pour into a greased and floured loaf tin.
  6. Bake for around 1 hour or until a knife or skewer comes out clean when inserted.
  7. Leave the cake in the tin and prick all over with a skewer.
  8. FOR THE LEMON DRIZZLE TOPPING:
  9. Blend the lemon juice and icing sugar over a gentle heat.
  10. Spoon gently over the cake allowing the lemon drizzle to soak in. Leave to cool in the tin before serving.

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