Rub some oil around the inside of a 500g/1lb loaf tin or insert a baking liner.
Put the coconut flour, ground almonds and baking powder into a bowl and stir well to combine.
Break the eggs into a large mixing bowl, finely grate the lemon rind into the bowl and save the lemons for later.
Add the caster sugar or xylitol and oil to the bowl and beat together well.
Stir in the prepared flour blend.
Pour the batter into the prepared tin.
Bake for 45-50 minutes.
Remove from the oven and leave to cool in the tin.
Squeeze the lemons into a small bowl or saucepan and add the caster sugar or xylitol.
Gently warm until the sugar or xylitol has melted.
Press a BBQ stick or skewer through the top of the cake to make multiple holes.
Pour the lemon mixture over the top of the cake and leave until quite cold.
Carefully turn the cake out of the tin.
500g/1lb loaf tin, saucepan and 2 x mixing bowls
180°C, Fan 160°C, 350°F, Gas 4
This cake is a lovely twist on lemon drizzle cake, I made with coconut oil and it was delicious. The almonds and coconut flour combination are fantastic! Better than the gluten equivalent I think!
By Mads Greenly
05 Oct 2021
Just made this cake but I used Lime for a change and sprinkled coconut on the top, wonderful recipe
By Morag Lamping
01 Jul 2020
I've now done this cake with orange and it was great but today I baked it using grapefruit and it was very successful and deliciously different
By Morag Lamping
06 May 2020
Made this for Sunday lunch pud. Lovely. Only had half a lemon so improvised by using limoncello after the sugar syrup. Only had a square flatter tin so used this and kept an eye on it cooking as it reduced the cooking time. Thumbs up from my tribe. Going to make a double amount next time as on the small side for 5 and there was not enough for seconds.