Sugar Free Feburary: Lemon Cake

Aloha!

This week is my second recipe in Sugar Free February, and you wouldn't think for one second that it has 0 grams of sugar!

For the entirety of this month I'm giving up sugar to raise money for Cancer Research UK, you can head over to read more about why, what the money is going towards, and to donate, here. This means that I'm having to find recipes to share with you guys, and at home, that have 0 sugar, and so natural sugars are a go!

SUGAR FREE LEMON AND HONEY CAKE

So lemon cake is basically the best. Like I love it, a lot. But the downside to a good old lemon drizzle is that its 100% sugar overload, and that would just not do this month. 

And then I stumbled upon this recipe, and to be honest, I don't think I'll go back to using my normal lemon drizzle recipe (sorry Bake Off).

Ingredients
175g butter, softened, plus extra for greasing
215g runny honey
Zest of 3 lemons
Juice of 1 lemon
75g ground almonds
3 eggs
100g self raising flour
3 tsp baking powder

Method
Preheat your oven to 160C.
Grease a brownie tray or 9cmx19cm loaf tin with butter and line with greaseproof paper.
Put the butter, 165g of the honey and the zest of 2 lemons in a bowl and beat until light and fluffy, either with an electric whisk or by hand.
Add the ground almonds and then the eggs, one at a time, beating well after each addition.
Sift the flour and baking powder into the bowl and fold them into the mixture.
Spoon the mix into the prepared tin and smooth out the top.
Bake for about 45-50 minutes (in a loaf tin) or for 20-25 minutes (brownie tray), until a skewer inserted into the cake comes out clean.
Take the cake out of the oven but leave it in the tin. It might sink a bit in the middle, but don’t worry about that.
In a small pan, warm the rest of the lemon zest and the lemon juice with the remaining 50g of honey until the honey has melted.
Then prick holes all over the top of the warm cake with a cake skewer and gradually pour over the honey and lemon mixture.
Wait for the cake to absorb one lot before adding the next.
Leave the cake to cool in the tin before turning it out and cutting it into slices.

And voila!

It's literally the best thing on this planet, and its filled with natural sweet goodness, does it get much better?

Don't forget I'll be sharing all these posts on social media with the hashtag #sffeb so have a search and get inspired!

To have a look at our Sugar Free Granola Recipe, click here.


Happy Baking,
Charley x 




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