Sunday is cake day ❤
I have to admit that I’m loving the Great British Bake Off and when lemon drizzle was one of the cakes the candidates had to bake in one of the last episodes, it didn’t get out of my head – so, time for a lemon cake! This one is without a drizzle as the cake itself is already so moist and lemony. Adding fresh fruits on the icing made it even more yummy!
- 225 g flour
- 50 ml coconut oil
- 150 g coconut sugar
- lemon zest
- 2 tbsp lemon juice
- pinch of salt
- 1 tsp baking powder
- 230 ml almond milk
- For the icing: 150 g icing sugar, 2 tbsp lemon juice, fresh raspberries and blueberries for topping
- Preheat the oven to 180 degrees. Grease and line a loaf tin.
- In a mixing bowl, combine all dry ingredients and gentle mix with all wet ingredients until smooth. Pour the mixture into the tin and bake for around 45 min until a skewer inserted into the middle of the cake comes out clean.
- Let the cake cool down completely and prepare the icing. Spread over the cake and let it drizzle down the sides. Top with fresh berries and add flower petals and pistachios if you like. Let it firm a bit before slicing the cake.
The recipe is inspired by Lauren Caris Cooks.