Lemon Drizzle Cakes Recipe

Name: Lemon Drizzle Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lemons around 1/2 cup; 6 eggs; 1/4 cup honey; 1/2 cup almond milk; 1/4 cup coconut oil melted; 1 teaspoon vanilla essence; 1 teaspoon lemon extract optional; 2/3 cup coconut flour; 1 teaspoon baking soda; 1 lemon For the Drizzle; 3 tablespoons honey For the Drizzle; 1 tablespoon coconut oil melted, For the Drizzle

Servings: persons

2 lemons around 1/2 cup
6 eggs
1/4 cup honey
1/2 cup almond milk
1/4 cup coconut oil melted
1 teaspoon vanilla essence
1 teaspoon lemon extract optional
2/3 cup coconut flour
1 teaspoon baking soda
1 lemon For the Drizzle
3 tablespoons honey For the Drizzle
1 tablespoon coconut oil melted, For the Drizzle

1
Preheat oven to 350 degrees F and generously grease a 12-well muffin tin.
2
Whisk together the lemon zest and juice with the milk and let rest for 5 minutes.
3
Whisk together the eggs, honey, coconut oil and vanilla. Add the almond milk mixture, and sift over the coconut flour and baking soda. Mix together until all combined, and distribute evenly between the muffin wells.
4
Bake for 25 to 30 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool before removing from the tin.
5
To make the drizzle, combine the drizzle ingredients and microwave them 20 seconds. Give the mixture a quick whisk, and pour over the cupcakes.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lemons around 1/2 cup, 6 eggs, 1/4 cup honey, 1/2 cup almond milk, and more.

Yes, Lemon Drizzle Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Drizzle Cakes

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