About the Recipe
Fresh, vibrant, and bursting with flavor, this lemon honey cake is a true delight from the very first bite.
I’ll admit, I’ve tried my hand at a lemon loaf before, but this cake? It’s on a whole new level! Moist, zesty, and naturally sweetened, it’s gluten-free, dairy-free, and filled with wholesome ingredients that make every slice a feel-good treat.
If you’re going to bake just one cake this week, let it be this one—you won’t regret it!
Ingredients
For Cake
2 cups of almond flour
2 eggs
1/2 cup unsweetened coconut yogurt (I used Cocojune)
1 tsp baking soda
1/4 cup olive oil
1/4 cup raw honey (or pure maple syrup)
Zest of 1 whole lemon
Juice of 1/2 lemon
1 tsp vanilla extract
pinch of salt
**topped with unsweetened shredded coconut
For Glaze
a mix of equal parts honey and lemon juice.
**So 1 tbsp honey and 1 tbsp lemon juice mixed well!
Preparation
Preheat your oven to 340°F (170°C).
In a large mixing bowl, combine all the wet ingredients (eggs, yogurt, olive oil, honey, lemon zest, lemon juice, and vanilla extract) and mix well.
Add the dry ingredients (almond flour, salt, baking soda) to the bowl and stir until everything is evenly combined.
Line a round cake pan with parchment paper, then pour in the batter. Tap the pan gently on the counter to remove any air pockets.
Sprinkle the top with unsweetened shredded coconut.
Bake for 35 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool completely before serving.
Drizzle the honey-lemon glaze on top just before serving for that extra burst of flavor.
**Storage Tip: Keep your cake fresh by storing it in the refrigerator. This helps maintain its texture and prevents spoilage.
When life gives you lemons... you know what to do — BAKE! 🍋🍰