Lemon Cake \\ Sweet Laurel

22 Replies

Lemon Cake

Simple yet elegant. My kinda style. I love this cake so much because it is so easy make, yet so pretty to look at. No frosting involved, here’s a quick cake fix for any celebration!

Yields one 8 inch cake

Ingredients

2 1/2 cups almond flour

1 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 eggs

1/4 cup coconut oil, melted

1/2 cup maple syrup

1/4 cup lemon juice

zest of one lemon

For garnish

Lemon, thinly sliced

Coconut ‘powdered’ sugar (recipe below)

Directions

Preheat oven to 350°F. Prepare one 8 inch pan by greasing it with coconut oil, then lining it with a circular piece of parchment paper, cut to fit.

In a bowl, mix together the almond flour, baking soda and salt. Set aside. In a larger bowl, whisk together the eggs, coconut oil, maple syrup, lemon juice and zest. Slowly add the almond flour mixture and stir until batter is blended well. Pour the batter into prepared pans and bake for 30 minutes, or until a tooth pick inserted comes out clean. Allow to cool completely. Using a sifter, sift coconut powdered sugar over cooled cake.

To make the coconut powdered sugar

Ingredients

½ cup shredded dried coconut

½ cup arrowroot powder

Directions

Place coconut and arrowroot in a blender and blend on high for about 30-40 seconds, until mixture resembles powdered sugar texture.

22 thoughts on “Lemon Cake \\ Sweet Laurel”

  1. Palkie Matharu

    Hi Laurel,

    Thank you for making such wonderful cakes and inspiring us. I have baked 3 recipes from your blog (chocolate cake, Classic Vanilla Cake & Brownies) and they all turned out wonderful. However, i do have a question, the Classic Vanilla Cake was a little too dense (moist). Is it supposed to be like that or was it supposed to be kept in the oven for longer than 35 minutes? Please advise!

    Thank you!

    Reply ↓
    1. sweetlaurel Post author

      Thank you for the kind words!!! And hmmm, what size pan did you bake the vanilla cake in? I would say if it was a little too moist, baking it longer would help.

      Reply ↓
      1. Palkie Matharu

        Thank you for your reply. You were right, i baked it again keeping it 10 minutes longer then usual and it turned out perfect. Thank you again.

        Reply ↓
  2. Rita

    This looks amazing! I have such a sweet tooth..every time I bake something from your book, I end up eating ALL of it, it’s sooo good. I’m going to make this Friday night to take on a picnic with my husband, that way I will only eat 3/4 of it. 😈😉thanks for ALL you do!

    Reply ↓
  3. Eugenia

    Hi Laurel

    Wow what an amazing cake. I just ordered your book. Question – is it possible to use flax seed eggs instead of eggs and coconut flour instead of almond flour? I have food sensitivities to both eggs and almonds.

    Thanks
    Eugenia

    Reply ↓
    1. sweetlaurel Post author

      Hello Eugenia! I have not tested this cake with coconut flour and flax eggs. I will have to check and get back to you! I know subbing coconut flour for almond flour will work if you add eggs as well, but with the flax eggs it makes it a bit tricky..

      Reply ↓
  5. Heather

    What type of 8″ pan did you use? I have Pyrex pie plates at home and wondered if that would work. Also…I made your chocolate cake this past weekend and it was amazing. Layered it with a paleo caramel sauce in the middle and a paleo chocolate frosting on top, then garnished it with raspberry and flaked coconut. It was a hit even with non-Paleo people 😁

    Reply ↓
  6. Sandra Brooks

    Hi Laurel,
    Thank you for making such wonderful cakes and inspiring us.This looks amazing! I am going to make this at my home. can I make this without sieved the flour? Thanks in advance for your suggestion.

    Reply ↓
  7. Merna

    Fabulous moist tasty cake! I just made it to serve with an abundance of strawberries. It’s delicious but sunk noticeably in the center. It won’t affect the eating, but any idea why.

    Reply ↓
    1. sweetlaurel Post author

      Hello! You can sub two flax or chia eggs. You do this by subbing 1 tablespoon freshly ground flax or chia with three tablespoons water for each egg. You let the mixture sit for 10 minutes before adding to the recipe. Enjoy!

      Reply ↓
  9. Karen

    Made this lemon cake in an 8 inch round metal cake pan and it overflowed in the oven. Quite a mess! Next time will use a 9 inch. 🙂

    Reply ↓
  10. Thalia Kazazoglou

    Hi! Can I substitute the maple syrup with a drop of pure monk fruit extract or it will be an issue? Having in mind that 1/4 liquid (maple syrup) will be missing

    Reply ↓
    1. sweetlaurel Post author

      Hi Thalia! The best way to sub monk fruit would be to use Lakanto Monk Fruit Sweetener which is formulated to replace sweetener, the drops will not work. Typically when I sub Lakanto for maple syrup, I use 1:1 but I also add the volume of maple syrup in water from, to make up for the liquid missing. So a 1/4 cup of maple syrup would be 1/4 cup Lakanto Monk Fruit Sweetener (I like the golden) and I add 1/4 of water. I made a video about this on the @sweetlaurelbakery Instagram, you can find it in our IGTVs! Happy Baking!!

      Reply ↓
  11. V

    Hi!

    I have the Sweet Laurel cookbook and love it! Your blog is wonderful as well.

    I read your suggestion to Thalia regarding monk fruit. Is it possible to use Allulose in place of maple syrup in this recipe?

    Reply ↓

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