A long lazy lunch is not complete without something sweet to finish. These lemon cakes are very simple to make and a healthier version than the traditional ones.
Makes: 12
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Servings
12
Prep time
Cook time
Recipe
Ingredients
- 100g butter, room temperature
- ¾ cup coconut palm sugar
- 2 eggs
- 200g blanched almond meal
- 1 tsp baking powder
- zest & juice 1 lemon
Method
- Preheat oven to 200°C. Grease and line 12-hole muffin tray.
- Add butter, coconut palm sugar and lemon zest to bowl. Beat together until mixture is light and fluffy.
- Add 1 egg and continue to beat until combined. Add second egg and beat until combined.
- Add almond meal, baking powder and lemon juice. Gently mix together to smooth batter.
- Spoon mixture into each mould and bake for 20 mins until golden brown. Allow to cool before serving.
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