Lemon Honey Cake
Serves: 16 Prep Time: 15 min. Cook Time: 30 min.
Recipe courtesy of Beachbody Fixate
For Lemon Honey Cake
- 3 Large Eggs
- 2 Tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp pure vanilla extract
- 1/4 cup ghee at room temperature
- 1/4 cup reduced-fat (2%) plain Greek yogurt
(We used just regular plain greek yogurt instead of the reduced fat) - 1/2 cup raw honey
- 1/2 unsweetened coconut milk
- 2 cups all purpose flour, gluten free
(We used regular all purpose flour) - 2 tsp baking powder
- 2 tsp baking soda
- 3/4 sea salt or himalayan salt
(We used the himalayan salt as we find that it does not give as strong of a salty flavour as sea salt does)
For Glaze
- 1/4 cup fresh lemon juice
- 1/4 cup raw honey
- 1/4 tsp pure vanilla extract
- 1 tbsp lemon zest
For all the honey we used our raw honey from Sweet Pure Honey
Directions
For Lemon Honey Cake
- Preheat oven to 350 F
-
Line 9 x 9 inch pan with parchment paper and lightly coat with spray. Set aside
- Place eggs, lemon peel, lemon juice,vanilla, ghee, yogurt, honey, and coconut milk in blender; cover. Blend until smooth. Set aside
- Combine flour, baking powder, baking soda, and salt in a medium mixing bowl; mix well.
- With blender running, add flour mixture to egg mixture a little at a time; blend until well mixed.
- Pour batter into prepared pan, Bake for 25 to 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
For Glaze
- While the cake is baking, heat lemon juice and honey in a small saucepan over medium-high heat. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 8 to 10 minutes, or until mixture has reduced by half. Remove from heat.
- Add extract and lemon zest; mix well. Cool until lemon honey mixture is room temperature before using.
- Allow cake to cool completely in pan before brushing top with lemon honey mixture. Cut into 16 pieces (approx, 2 1/4 x 2 1/4 inches each)