Ingredients
2 lemons (small) zested and juiced
260g sugar
4 eggs
200g butter, melted
180g almond meal
70g desiccated coconut
1 teaspoon baking powder
40g flaked almonds
Icing sugar to top
Summary
Aren’t we lucky that lemons come along? We reach mid-winter, everything is feeling a little joyless, and then, out of nowhere, bright yellow lemons arrive, bringing the zesty hope that’ll get us through to spring. This is a one bowl wonder recipe that’s gluten free to boot. The crunchy almond topping is integral to the whole experience, don’t skip it!
Gluten Free Lemon and Coconut Cake
Preheat oven to 170C fan forced. Grease and line a 20cm springform cake tin – be thorough, ours stuck around the edges a bit.
In a large bowl, rub the lemon zest and sugar together to bring out the zesty lemon flavour.
Add the lemon juice, butter and eggs, whisk until smooth.
Add almond meal, desiccated coconut and baking powder, whisk until smooth.
Pour it into prepared baking tin and top with flaked almonds.
Bake for about 50 minutes. Enjoy!
Hints and Tips
This recipe is by Hoda Alzubaidi
This looks amazing. Going to make it today!! Thanks for sharing the recipe
Perfect day for lemon cake
It’s in the oven….
Enjoy!
I had an abundance of donated lemons, so made this cake as soon as I saw the recipe. It was so easy and so delicious!
I reduced the sugar to ~200g, and it was plenty sweet enough for us. I managed to burn the cake around the edges and on one side, but it didn’t detract from the taste.
It stayed moist and yummy for four days and was a big hit at home and work – Will definitely be making it again.
Thank you for sharing 🙂
Wonderful news, it’s a winner for lemon season that’s for sure. And great you could share with your people!
Made this with limes – absolutely delicious and easy!! Many thanks
Oooo we’ll have to try that! Glad you enjoyed the recipe 🙂