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Honey lemon drizzle cake


215g honey

175g butter softened

zest of 3 lemons and juice of 1

75g ground almonds

3 eggs

100g wholemeal spelt flour

3tsp baking powder

15g flaked almonds

Preheat the oven to 160°C.

Beat the butter, zest of two lemons and 165g of honey until light and fluffy. Add the ground almonds and the eggs one at a time, beating well after each addition. Sift the flour and baking powder and fold in the mixture. Spoon into a loaf tin, scatter the flaked almonds on top and bake for about 45-50 until a skewer comes out clean. Leave to cool.

In a small pot warm the rest of the honey, lemon juice and lemon zest until the honey has melted. Prick holes all over the top of the cake and pour the honey lemon mixture. Wait for the cake to cool down before removing it from the tin.

(from Davina's Sugar-free In a Hurry)

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