Buuuuuuuut it’s a Secret Recipe Club Monday.
So that makes it 100x’s better.
Plus, I can’t even begin to tell you how good this dang recipe was.
I mean…blow my mind.
I loved reading about Annie’s passion for food.
Annie and I have a lot in common, she is currently dealing with some struggles with food, and if you didn’t know, I had a long bout with an eating disorder a few years ago.
I admire Annie for her brave character and willingness to embrace a healthy relationship with food when it can be your worst enemy.
I know this all too well.
Plus, Annie’s recipe index, for lack of a better word, is seriously kick-ass.
Plus, Annie is from/lives in England & has her degree in interior design, so she automatically gets 100 extra points in my book.
I just want to invite her over for tea and banana bread and ask her to make over my kitchen.
Or maybe we can have her Lemon Drizzle Cake that I made.
At first, I was freaking because all of the measurements were in UK style, but I totally improvised and it turned out ahhhhmazing!
Plus, Annie makes it really simple to interpret her recipes by offering a UK/US substitution guide.
Okay, back to that cake.
Can we agree that any recipe with the word drizzle in it has got to be insanely delicious?
Annie says that this cake is one of her dad’s favorites and I have to agree…my dad was at a loss for words.
Actually, I believe his words were “what is this amazing stuff right here?”
To which I replied, “I knooooowwwww, right? Out of this world…and I made it paleo.”
To which he replied, “I don’t care what you made it…it’s crazy off-the-chain good.”
This cake is super moist, slightly sweet, with a hint a tart/tangy lemon flavor that is just perfect!
This is definitely the kind of cake that I would serve at a tea party.
It might* even be good with a nice cup of coffee for breakfast.
- ½ c. coconut butter, at room temperature
- 1 c. coconut sugar
- 3 large eggs, at room temperature
- ⅔ c. unsweetened, vanilla coconut milk, at room temperature
- zest of 1 large lemon, plus more for topping
- juice of ½ a large lemon
- ½ c. coconut flour
- 1 t. baking soda
- melted coconut butter, for topping
- Preheat the oven to 350 degrees F. Grease a 9 in. loaf pan w/ cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the coconut butter and coconut sugar together until combined.
- Beat in the eggs and coconut milk until smooth.
- Add in the lemon juice and zest and mix well.
- Stir in the coconut flour and baking soda until combined.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until slightly golden on top and a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool completely in the pan.
- Remove the cake from the pan.
- Drizzle w/ melted coconut butter, top w/ extra lemon zest, and slice.