LEMON CAKE
Clean Supper Club
Drizzle optional
This is a delightful sponge cake; we adore its texture and love the lemony flavour.
Gorgeous purely as a cake or covered with lemon drizzle.
So easy to make and great as an emergency cake bake!
NOTE
If making the Lemon Drizzle Cake we use the 1 lb. loaf tin.
For a small Lemon Cake we use half the measurements and a single 15cm cake tin and for a two-layer cake we use two 15cm cake tins.
Serves
2x 15cm round take tins serves 8-10 slices
1lb loaf tin serves 12 good-sized slices.
Equipment
15cm tin
1lb loaf tin
Pan
Food mixer
Baking time
Oven temperature 180°C (fan)
15cm tin requires 25 minutes
1lb tin requires 45-50 minutes
Ingredients
200ml of melted coconut oil
100ml of rice malt syrup
60g of xylitol
150g of Spelt Flour or oat flour
150g of Ground almonds
1tsp. of baking powder
4 large eggs
4 lemons zested
Drizzle Ingredients
3 tbsp. of raw honey
Juice of 3 lemons
2 tsp. of xylitol
Method
Prepare cake tins; line the circular tins with baking paper and grease with goat’s butter. Tear off a rectangular piece of baking paper twice the width of the loaf tin. Scrunch it into a ball and then smooth into the corners of the tin.
Gently melt the coconut oil in the pan. Set to one side to cool slightly. Meanwhile measure out the flour, almonds, xylitol, baking powder and lemon zest into the mixing bowl.
In the food mixer or with a hand held whisk, whisk together the eggs and rice malt syrup for 5 minutes or until smooth & silky with a slight froth. Pour in coconut oil and stir thoroughly.
Add the wet ingredients to the dry and mix together well. The mix is quite thick and not at all runny, but don’t worry about this. Spoon evenly into the two tins or single tin and gently smooth the surface.
Place onto the middle shelf in the centre of the oven and bake.
Timings The 15 cm tins require 25 minutes,
The 1lb tin will require 45-50minutes.
To test if baked we use a skewer, insert it into the centre of the cake and see if it comes out clean in which case the cake is baked! Also the central surface of the cake should bounce back when pressed down lightly with a finger. If not return to the oven for a further 3 minutes, repeat process.
For the DRIZZLE!
Into a small pan, squeeze the juice of 3 lemons; add 2 tsp. of xylitol and 3 tbsp. of raw honey, warm gently until honey has melted and xylitol dissolved.
Once cake is removed from the oven, either set to one side to cool in tin or to add the drizzle, use a skewer to pierce evenly spaced holes across the top of the cake. Then carefully spoon in the drizzle mixture and allow it to soak into the cake.
Notes
Xylitol – is classed as a sugar-free Natural Sweetener, it has 40% less calories than sugar and is proven to maintain healthy teeth & gums. A glycaemic index (GI) of 8 and does not need insulin to be metabolised, so does not cause fluctuations in blood sugar. We use xylitol sparingly and only in foods we’d class as treats.
