From our family kitchen
Lemon Drizzle Cake, a Family Favourite
Published
Preparation Time: 20 minutes
Cooking Time: 1 hour
Serves: 6-8
Allergy Information: Gluten Free, Wheat Free, Vegetarian, Dairy Free
Ingredients
- 150g Lucy Bee Coconut Oil
- 175g Coconut Sugar
- 225g gluten free self raising flour (I used Doves Farm)
- 3 large eggs
- 8 tbsp. Coconut Milk or plant based milk of choice
- Grated rind 1 1/2 large lemons
- FOR THE TOPPING:
- 200g icing sugar
- Juice of 1 1/2 large lemons
Method
- Preheat the oven to 190C, 375F, gas mark 5.
- Place the coconut oil in the oven to melt.
- Beat eggs well in a separate bowl and set to one side.
- Beat all other cake ingredients together using an electric whisk or mixer, then add the beaten eggs.
- Beat well until thoroughly combined, smooth and increased in volume. Pour into a greased and floured loaf tin.
- Bake for around 1 hour or until a knife or skewer comes out clean when inserted.
- Leave the cake in the tin and prick all over with a skewer.
- FOR THE LEMON DRIZZLE TOPPING:
- Blend the lemon juice and icing sugar over a gentle heat.
- Spoon gently over the cake allowing the lemon drizzle to soak in. Leave to cool in the tin before serving.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story