Lemon drizzle cake recipe

Lemon drizzle cake recipe

A simple to make cake that can be changed into any flavor you wish to add even more variety to your dessert repertoire.

For the cake:
5 c gluten-free flour blend
1 tsp baking soda
2 tbsp arrowroot powder
4 eggs
6 fl oz coconut milk
6 tbsp palm sugar
2 tsp vanilla extract
Juice and zest of 2 lemons

For the drizzle:
2 tbsp honey
2 tbsp water
Juice of 2 lemons

1. Preheat the oven to 350F.

2. Sift the flour, baking soda and arrowroot into a large bowl.

3. Beat together the eggs, milk, sugar, vanilla and lemons then fold into the dry ingredients.

4. Pour into a greased cake pan and bake for 30-35 minutes until golden brown and a skewer comes out of the middle clean.

5. As soon as the cake is out of the oven use a skewer to gently make several holes in the top of the cake, going into the middle of it.

6. Whisk together the drizzle ingredients and gradually pour it all over the cake. Serve the cake cool.

Makes eight servings.
Each serving has 242 calories.
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