when life gives you lemons make a lemon cake

Winter time in Perth, Western Australia means that our lemon tree is full of juicy fruit. It’s also a great time to be baking. Many lemon cakes are overly sweet to combat the acidity from the lemons. While this lemon honey cake recipe uses a small amount of sugar honey is the main sweetener as it creates a nice balance of flavours whilst letting the lemons still take the lead in the flavour department.

Natural yogurt stops the cake from drying out while baking which is important when using almond meal.To make this recipe diary free you can use coconut yogurt. We also make it gluten free using gluten free flour. Traditional and Thermomix directions below.

ingredients

for the cake

• 1/2 cup lemon juice (1-2 lemons)
• 30g sugar
• 3 eggs
• 300g natural yogurt
• 100g honey
• 150g self raising flour
• 150g almond meal
• 1 tsp baking soda

for the glaze

• 1 lemon
• 2 tbsp honey
• 1 tbsp boiling water
• 2 tbsp pure icing sugar

directions

for the cake

1. Pre-heat oven to 160c/320f.
2. Finely grate the rind of 1 lemon. Juice 1-2 lemons until there is 1/2 cup of juice.
3. Beat together eggs, sugar, lemon juice, lemon rind, yogurt and honey until light and fluffy. Use a food processor, Kenwood Mixer or similar
4. Add self raising flour, almond meal and baking soda and mix until all combined.
5. Pour into a greased ring tin and back for 50 minutes at 160c/320f.

for the glaze

1. Once cake is cooled finely grate the rind off 1 lemon and extract the juice (approximately 1/4 cup).
2. Mix together with honey and boiling water until combined.
3. Pour over the cake ensuring all areas are covered.
4. Using the same container mix icing sugar with 1 tsp lemon juice and 1 tsp water until it forms a thin consistently to pour over the cake.

Thermomix directions

for the cake

1. Pre-heat oven to 160c/320f.
2. Peel rind off one lemon and add to TM bowl with 30g of sugar. Blend for 20 seconds, speed 8 until rind is broken into fine pieces.
3. Juice 1-2 lemons until there is 1/2 cup of juice.
4. Add eggs, lemon juice, yogurt and honey to TM bowl and mix for 10 seconds, speed 7.
5. Add self raising flour, almond meal and baking soda and mix for 10 seconds, speed 7.
6. Pour into a greased ring tin and back for 50 minutes at 160c/320f.

for the glaze

1. Once cake is cooled finely grate the rind off 1 lemon and extract the juice (approximately 1/4 cup).
2. Mix together with honey and boiling water until combined.
3. Pour over the cake ensuring all areas are covered.
4. Using the same container mix icing sugar with 1 tsp lemon juice and 1 tsp water until it forms a thin consistently to pour over the cake.

Enjoy your lemon honey cake!

For other cake ideas click here.