(Sorry, image incoming)
This is one of those gloriously simple cakes that feels like a treat but doesn’t ask too much of you. No creaming of butter, no fancy steps – just a good stir and a generous hit of citrus zest and juice to bring that punchy, sunshiney zing I adore in baking. It’s also on the lower-sugar side for a cake: sweetened mostly with maple syrup and just a touch of golden caster sugar (I use the unrefined kind, but use whatever you’ve got handy). I tend to bake with spelt flour these days for its nutritional goodness, but plain organic flour from the supermarket is a great alternative if you can find it. That said, don’t overthink it – just use what’s in your pantry and feels good. And here’s the real magic: this cake is even better the next day, when the flavours have settled in and it turns extra moist and magically lemony. With all the citrus about right now, it’s a perfect time to bake it. I hope it brings a hearty dose of joy to your kitchen like it does in mine.
For gluten-free, substitute my gluten-free flour blend (see Tasty) or use a bought blend + 1/2 tsp xanthan gum
Ingredients
1 1/3 cups plain organic flour (I use 1 1/2 cups white spelt flour + 1/4 tsp xanthan gum added)
1/3 cup ground almonds
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
Zest of 2 lemons and 1 orange
1/2 cup pure maple syrup
2 large free-range eggs
1/4 cup raw caster sugar
1/2 cup melted butter or coconut oil, slightly cooled
1/3 cup fresh lemon juice
1/3 cup milk of choice
2 tbsp full-fat yoghurt (dairy or coconut – I use Greek)
1 tsp pure vanilla extract or paste
Lemon Drizzle Icing
1/2 cup icing sugar
2–3 tsp lemon juice
To make
Preheat the oven to 160°C regular bake. Line a 20–22cm round cake tin with baking paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and xanthan gum (if using). Stir in the ground almonds, sea salt, and citrus zest.
In a jug or separate bowl, beat the eggs, maple syrup, and sugar until the sugar dissolves and the mixture looks creamy and light. (A handheld beater is ideal.)
Add the egg mixture and all remaining wet ingredients to the dry ingredients. Fold gently until just combined — don’t overmix.
Pour into the prepared tin and smooth the top.
Bake in the centre of the oven for about 45 minutes, or until a skewer inserted into the centre comes out clean.
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Once cool, prepare the icing. Stir the lemon juice into the icing sugar – add a touch more if you prefer a thinner drizzle. Spoon over the cake and spread gently with the back of a spoon. Sprinkle with extra zest.
Store in an airtight container at room temperature for up to 3 days. (In warmer weather, the cake will feel softer due to the butter or coconut oil staying melted.)
