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Low-cal lemon syrup cake recipe
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Indulge in a zesty lemon cake, tender and moist, topped with a luscious sweet syrup - a delightful springtime treat for garden tea parties.
Ingredients:
  • 150g butter, chopped
  • 80ml (1/3 cup) maple syrup, plus 3 tbs, extra
  • 8.80 gm vanilla extract
  • 1 lemon, rind finely grated, juiced
  • 155g (1 cup) cauliflower flour
  • 70g (1/2 cup) coconut flour
  • 70g (1/2 cup) cornflour
  • 10.00 gm gluten-free baking powder
  • 2 tsp xanthan gum
  • 375ml (1 1/2 cups) kefir
  • Lemon thyme leaves, to decorate and infuse
  • Lemon geranium leaves, to decorate and infuse
  • Edible flowers, to decorate and infuse
  • Thick natural yoghurt, to serve
Instructions:
  • Preheat your oven to 180C/160C fan forced and generously grease a 27.5 x 16cm slice pan, then line the base and sides with baking paper.
  • Beat butter in a bowl with electric beaters until pale and creamy. Mix in maple syrup, vanilla, and lemon rind until well combined, ignoring any curdling.
  • Incorporate eggs one by one, ensuring thorough mixing with each addition. In a separate bowl, combine cauliflower and coconut flours, cornflour, baking powder, and xanthan gum. Gently fold this mixture into the butter, alternating with kefir until smooth. Transfer the batter into the pan, smooth the top, and artfully arrange thyme, geranium leaves, and flowers on top. Bake until golden and a skewer comes out clean when inserted in the center, about 35 minutes. Allow the cake to cool slightly in the pan before serving.
  • In a small saucepan, mix more maple syrup and 60ml (1/4 cup) lemon juice. Add extra thyme and geranium leaves. Simmer gently over medium-low heat for 2-3 minutes until the mixture reduces and slightly thickens.
  • Drizzle syrup all over the cake, allowing it to soak and reach room temperature. Cut the cake into 15 pieces. Serve as is or with a dollop of yogurt if desired.

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