Zingy Lemon and Almond Cake

I used to absolutely love Lemon Drizzle cake, and this zingy, light and moist cake is the healthier alternative that I came up with to satisfy my cravings. This cake is made with coconut sugar, an unrefined form of sugar that is much higher in nutrients, such as magnesium, zinc and iron, than regular sugar. I’ve also used ground almonds instead of flour, which give it a texture similar to that of polenta, but it’s completely grain and gluten-free. I love to serve it with this a sweet lemon-infused yoghurt and fresh raspberries.


Serves approx. 10


300g ground almonds
150g coconut sugar
150g butter
1.5 tsp bicarbonate of soda
2 eggs
Zest of 3 lemons
Juice of 2 lemons
For the Lemon Yoghurt:



150g Greek natural yoghurt

Juice of 1 lemon

2 tsp raw honey

1.) Preheat the oven to 180°C (160°C fan). Grease a 20cm wide tin with butter and line the bottom with baking parchment.

2.) Pop the butter into an ovenproof bowl and place it into the oven as it’s heating up; to melt it.

3.) Add everything into one mixing bowl and stir together with a wooden spoon until a smooth and slightly sticky mixture forms. Scrape it into the baking tin and smooth down the surface with a knife or the back of a spoon.

4.) Bake for 40 minutes.

5.) Remove from the oven and leave in the tin to cool before turning it out. Use a palette knife to go around the edges of the tin and then tip it out onto a cooling rack.

For the Lemon Yoghurt:

Method: Mix all of the ingredients together and serve with the cake, alongside fresh raspberries, if using. Enjoy!

Lauren x




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