- WET INGREDIENTS -

• 100g coconut oil

• 100g caster sugar

• 180ml plant milk (I tend to use Unsweetened Almond Milk)

• 60ml lemon juice (approx 1 lemon)

- DRY INGREDIENTS -

• zest of 2 lemons

• 180g gluten free all purpose flour

• 3/4 teaspoon baking soda

• 1 teaspoon baking powder

• 100g almond meal

- LEMON SYRUP -

• 90ml lemon juice (juice of 1.5 or 2 lemons)

• 2 tablespoons caster sugar (sweeten to taste)

- ICING -

• 50g of icing sugar

• juice of 1/2 to 1 lemon

- DIRECTIONS -

1. Preheat your oven to 180C and line your baking tin

2. Melt coconut oil gently over a low heat. Once melted, whisk with sugar, and add in plant milk, lemon juice and lemon zest.

3. Sieve flour, baking soda and baking powder into wet ingredients and gently fold them in until just combined. Next, gently fold in almond meal.

4. Pour the batter into your prepared baking tin and bake for about 50 minutes or until a tester inserted into the centre comes out clean, and the top is nicely browned.

5. Remove cake from oven & pierce surface with toothpick or cake tester in several places to allow syrup to infuse. Brush surface of the hot cake (do this whilst cake is hot & just out of the oven) with syrup several times to allow the syrup to soak into the cake.

6. Once cool, drizzle with icing. I like to use a small teaspoon and drizzle icing across cake side to side.

7. Top icing with lemon zest

- LEMON SYRUP -

1. Place sugar & lemon juice in a small pot over a low heat. Add sprigs of rosemary if you wish. Bring contents to a gentle simmer and cook until sugar dissolved completely. I like to use only 1-2 tablespoons of sugar to keep syrup tangy, not too sweet.

- ICING -

1. Whisk icing sugar & lemon juice until fully combined. Add lemon juice gradually to avoid lumps in icing. Drizzle across cake using a small teaspoon.