Lemon Drizzle Cake


  • 175g butter
  • 175g coconut sugar, plus 75g for the drizzle
  • 4 eggs
  • 3 lemons
  • 125g gluten free self-raising flour
  • 50g ground almonds


  1. Pre-heat the oven to 180°C.
  2. Cream the butter and the coconut sugar together using a spoon or mixer until the mixture is smooth and fluffy.
  3. Slowly beat in the eggs.
  4. Add the zest of two lemons and the juice of half a lemon.
  5. Fold in the flour and the ground almonds.
  6. Pour the mixture into a greased loaf tin and bake for approximately 45 minutes, or until a knife comes out clean when inserted.
  7. In the meantime, make the drizzle by gently heating the coconut sugar and the juice of one and a half lemons until the sugar dissolves, and then add the zest of half a lemon.
  8. Lightly pierce the top of the cake with a fork and then pour the drizzle over the cake.
  9. Allow the cake to cool before removing it from the tin.