|October 16, 2020

Lemon Drizzle Cake

By Jordan Pie
Reviewed for Scientific Accuracy

Lemon Drizzle Cake

In the mood for a sweet treat that tastes like an endless summer? This sweet Lemon Drizzle Cake is bursting with lemon flavor, but it’s made without grains, gluten or artificial sweeteners. It’s also paleo-friendly and made with grass-fed Bulletproof Collagen Protein to support healthy skin, bones and joints. And if you want a keto-friendly version, simply swap the maple syrup for your favorite keto-friendly liquid sweetener.

Print Recipe Print Recipe Icon
bulletproof logo

Lemon Drizzle Cake


Start to Finish: 1 hour


Coconut Lemon Drizzle Icing


  • Lemon zest


  1. Preheat the oven to 350°F/180°C. Grease and line a rectangular slice tin with baking paper. (I used a cake tray with these dimensions: 7.5 inch x 11 inches.)
  2. Add all ingredients into a blender and combine until smooth.
  3. Pour into the prepared cake tin.
  4. Place into the oven and bake for 17-20 minutes, or until the cake is cooked through.
  5. Remove from the oven and allow to cool before icing.
  6. Add all the Coconut Lemon Drizzle Icing ingredients into a small saucepan. Melt on low until combined. Stir until completely smooth. Add more lemon juice to taste, if desired.
  7. Place the lemon cake onto a rectangular plate or tray. Begin to drizzle the icing over the top of cake with a spoon.
  8. Garnish with extra lemon zest. Slice and enjoy, or store in the refrigerator in an airtight container.

Makes: 12 squares

Nutritional Information (per serving):

  • Calories: 212
  • Protein: 6.8g
  • Carbs: 12.2g
  • Fiber: 2.7g
  • Sugar: 5.8g
  • Fat: 15.5g
  • Saturated Fat: 6.6g
  • Cholesterol: 35mg
  • Salt: 102mg
  • Vitamin D: 5mcg
  • Calcium: 15mg
  • Iron: 0mg
  • Potassium: 49mg

Lemon Drizzle Cake Pinterest image

Let's Get Cookin'!

Subscribe to our Recipe Lab newsletter for delicious recipes delivered to your inbox weekly!