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

  1. Preheat oven to 350 F
  2. Line 9 x 9 inch pan with parchment paper and lightly coat with spray. Set aside
  3. Place eggs, lemon peel, lemon juice,vanilla, ghee, yogurt, honey, and coconut milk in blender; cover. Blend until smooth. Set aside
  4. Combine flour, baking powder, baking soda, and salt in a medium mixing bowl; mix well.
  5. With blender running, add flour mixture to egg mixture a little at a time; blend until well mixed.
  6. 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

  1. 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.
  2. Add extract and lemon zest; mix well. Cool until lemon honey mixture is room temperature before using.
  3. 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)