When life gives you lemons… make lemon drizzle cake. You’ll only need 3 of these beautifully yellow balls of sunshine to make this recipe, and the zingy-sweet cake plays on your taste buds (and on your mind) for long after the cake has gone. In fact, I made this cake for a recent potluck style afternoon tea with my girlfriends and I can happily inform you that there was none left bar the tiniest sliver for my dad to have a taste. There was only six of us.
I had such lovely feedback on this bake which warmed my heart and makes me so grateful I have the opportunity to be creative in the kitchen and nourish my friends and family with delicious treats. One friend called this cake “divine” but I will let you be the judge of that.
I first made this cake almost a year ago for my mum’s birthday and I can say that this time round it tasted even better, in large part thanks to the caramel-like richness of the coconut nectar honey. It does taste gorgeous with maple syrup, but I love the depth and the amber colour of the nectar honey alternative.
But perhaps the best part of this cake is the lemon drizzle and the homemade candied peel. It’s so simple to make, it just requires a bit of patience to allow the drizzle to thicken and then lemony peel to curl up and sweeten.
Bring the sunshine to your kitchen, fill it with heavenly lemon-fresh smells and treat your loved ones (or yourself) to an old favourite with a nutritional twist.
Lemon Drizzle Cake w/ Homemade Candied Peel
Makes 1 20cm cake
3 chia eggs (1 tbsp plus 2 tbsp water per egg)
150g vanilla soy yoghurt
150ml runny maple syrup
150ml olive oil (or a similar neutral oil)
2 lemons, zested
200g ground almonds
200g spelt flour
1 tsp baking powder
100ml coconut honey or syrup
Preheat the oven to 160Fan/180*C and line a springform cake tin with parchment paper.
Make the chia eggs and leave to form a gel for 10mins.
In a large bowl, combine the chia eggs, yoghurt, maple syrup, olive oil and lemon zest until fully incorporated.
In a separate bowl, mix together the dry ingredients and add to the wet mix. Stir well and make sure there are on lumps.
Pour the mix into the lined tine and smooth over the top.
Bake in the oven for 40mins, or until a skewer inserted comes out clean. I usually cook it for an extra 5-10mins, it should be golden brown and if it is getting too dark on top then cover loosely with foil.
Remove from the oven and allow to cool for 10mins before removing from the tin and placing on a wire rack.
While the cake is cooking, make the drizzle. Peel the rind of the lemon and then juice it. Mix the lemon rind and juice with the syrup in a small saucepan. Warm the drizzle over a low heat, simmering for 20-25mins until the drizzle has thickened and the zest has curled and is candied.
While the cake is still slightly warm, place on a rack with a plate underneath and skewer the cake all over with a tooth pick. Pour over the drizzle, ensuring to cover all the cake. If the drizzle has thickened too much, simply warm back up.
Allow to cool fully and store in an airtight container for a few days. This tastes great warm with some ice cream or thick yoghurt, or served cold with some tea.
I would love to hear your comments if you’ve made my Lemon Drizzle Cake, what did you think? Please leave a comment below or tag me in your Instagram photos, I’m @nourishing.amy and use the hashtag #nourishingamy.