Hey Everyone, I hope your day has been well.
I feel like this cake looks a little deceiving because of the brown colour which comes from the coconut sugar which resembles soft brown sugar but has a much less sweeter taste.
This cake was nice and especially for the lemon lovers, as it had a zingy, zesty flavour.
Ingredients
215g butter
1 lemon, zest and juice
215g coconut sugar
2 eggs
215g self raising flour
1/4 tsp baking powder
1 tbsp icing sugar
Method
Preheat the oven to gas mark 5 and line a loaf tin with baking paper. Put the butter, lemon zest and sugar into a bowl and beat together until soft and creamy.
Crack the eggs 1 at a time into the butter and sugar mix beating with a wooden spoon. You may need to add a couple of spoonfuls of flour to stop the mixture from curdling.
Sift the remaining flour and baking powder into the cake mixture, then use a metal spoon to fold in, cutting through the mixture so that you don’t push out the air.
Evenly spread the mixture into the loaf tin and bake for 25-30 minutes or until risen and cooked through.
Make the icing by juicing the lemon and mixing into the icing sugar, a little at a time. Poke holes all over the cakes with a skewer, then drizzle the icing over to fully absorb. Leave to cool before slicing.
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