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Zingy Lemon Cake


Zingy Lemon Cake

A lovely, light, lemony cake with lots of flavor.


6 T coconut oil
1½ C Sucanat sugar
2 eggs, beaten
1½ C spelt flour
½ tsp sea salt
1 tsp baking powder
½ C raw, organic milk
½ C chopped nuts, your preference
1 lemon

Preheat oven to 325°F. Cream coconut oil and 1 C sugar together. Add beaten eggs, mix and set aside.

Sift flour, baking powder and salt in a separate bowl. Add egg mixture to flour alternately with milk. Fold in nuts and grated rind of the lemon.

Pour into greased and floured loaf pan. Bake for one hour, or until toothpick comes out clean.

Cool, remove from pan, and glaze with a mixture of ½ C sugar and the juice of the lemon.