Back when I was young (a shamefully long time ago), I believed wholeheartedly that my mother knew everything about everything.
She knew the answer to every question I could pose: Why is there a sun? What are trees made of? Are there monsters underneath my bed?
In those blissfully naive times, I thought her genius was most evident in the kitchen because of one particular thing.
Lemon Drizzle Cake.
To my mind, it was nothing short of a miracle that she could walk into the kitchen and, 45 minutes later, produce a golden loaf of sweet lemony scented deliciousness.
I no longer think my mother is on a par with Einstein (although she holds her own) but I still think her lemon drizzle cake is a miracle.
I’ve modified the recipe slightly to make it gluten-free, using my old favourite baking staple, coconut flour, added chia seeds (these can be substituted with poppy if you don’t have chia) and cut back on the sugar (Mum, bless her, has a sweet tooth).
Despite the alterations, it still tastes almost exactly how I remember it.
Chia Lemon Drizzle Cake
- 3/4 cup coconut flour
- 5 large eggs
- 3 lemons, zest and juice
- 3 tbsps plain yoghurt
- 1/4 cup honey
- 1/4 cup chia seeds
- 1/2 cup coconut oil (or melted butter)
- 1 tsp coconut palm sugar
- Whisk together the eggs, coconut oil, yoghurt and honey ’til smooth.
- Add the lemon zest and most of the juice, reserving a tbsp. Mix that tbsp with the tsp of sugar and set aside, you’ll need it later.
- Sieve the coconut flour into a large mixing bowl.
- Gradually pour the egg mixture into the coconut flour, stirring to form a semi-runny batter.
- Fold in the chia seeds and pour the batter into a greased loaf tin. Bake at 375 for 20 minutes.
- Remove from oven and make 4 to 6 vertical slits along the loaf. Across these gently pour the lemon juice and sugar mix.
- Put it back in the oven and bake for a further 10 minutes. Remove and let cool completely before taking out of the tin.
Like this? You might also like: