Lemon Drizzle Cake

Ditch the packet mixes & make your own from scratch! This Lemon Drizzle Cake is super moist, tasty & full of the goodness of infection fighting Lemons.

Lemon Drizzle Cake
Time 60 mins | Serves 6 – 10

Lemon Cake

  • 1 1/2 cups Almond Meal
  • 1 cup Spelt Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Bi-Carb Soda
  • 1/2 tsp ground Ginger
  • 1/2 tsp Turmeric
  • 1/3 cup Lemon Juice
  • 2 tbsp Lemon Zest
  • 1/2 cup maple Syrup
  • 1/4 cup Olive Oil
  • 1 tsp Vanilla
  • 1 1/4 cups Almond Milk

Lemon Drizzle Syrup

  • 1/4 cup Lemon Juice
  • 1 tbsp Lemon Zest
  • 2 tbsp Maple Syrup
  • 1 tsp grated Ginger


First preheat the oven to 180°C.

To make the cake, first combine all the dry ingredients in a bowl and all the wet ingredients in a separate bowl. Once combined, mix the two together to create the cake batter. Pour the mixture into a medium loaf tin lined with baking paper and bake for 50 mins.

Make the Lemon Drizzle Syrup while the cake is cooking, simply combine all of the ingredients together and set aside until the cake is done.

As soon as the cake is done pour the Lemon Syrup straight over the top of it and leave it to cool completely before serving.

Serve with Whipped Coconut Cream if you like.

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