Iced Lemon Cake

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Serves 12
Prep Time 20 mins
Duration 30 mins

Ingredients

  • For the Lemon Cake:
  • 125 g ground almonds
  • 75 g desiccated coconut
  • 2 tsp. baking powder
  • 2 tbsp. natural honey
  • 75 g butter unsalted, melted
  • 3 large eggs
  • 2 lemons, zest and juice
  • ...
  • 200 g cheese cream
  • 1 lemons, zest
  • 1 tbsp. natural honey

Method

  1. For the Lemon Cake:
  2. Preheat the oven to Gas Mark 4 or 180ºC.
  3. In a large bowl mix together the almonds, desiccated coconut, baking powder and natural honey.
  4. Then pour in the melted butter and mix gently.
  5. Slowly, mix in the eggs, one by one.
  6. Next, add the lemon juice and zest.
  7. Pour the cake mixture into a greased and lined (with greaseproof paper) loose-bottomed 6 inch round tin.
  8. Pop in to the preheated oven and bake for 25-30 minutes.
  9. Once cooked, remove the cake tin from the oven and cool for 5-7 minutes on a wire tray.
  10. For the Cream Cheese Icing:
  11. In a large bowl, beat the cream cheese.
  12. Then add the lemon zest and natural honey.
  13. Mix well and ice the Lemon Cake once it is cool. Garnish with some lemon slices, then tuck in!

Nutritional Value

(per serving)

Calories 235
Total Fat 20 gm
Saturated Fat 10 gm
Carbohydrates 8 gm
Fibre 2 gm
Protein 5 gm