|October 16, 2020

Lemon Drizzle Cake

Name: Lemon Drizzle Cake
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Yield: 12 squares
Cuisine: American
Ingredients: 2 eggs; 3 tbsp. Bulletproof Collagen Protein powder; 1 3/4 cups almond flour; 1/2 tsp. baking soda; 3 tbsp. tapioca flour; Zest and juice of 2 lemons (just under 1/2 cup lemon juice); 3 tbsp. Bulletproof Grass-Fed Ghee or melted butter; 1/3 cup maple syrup; 1-1.5 tbsp. powdered sweetener; 2 tbsp. coconut butter; 2 tbsp. Bulletproof Brain Octane C8 MCT Oil; Juice of 3/4 to 1 lemon; Lemon zest

By Jordan Pie
Reviewed for Scientific Accuracy

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

Lemon Drizzle Cake

https://www.bulletproof.com/recipes/lemon-drizzle-cake-recipe/

Start to Finish: 1 hour

Ingredients:

2 eggs
3 tbsp. Bulletproof Collagen Protein powder
1 3/4 cups almond flour
1/2 tsp. baking soda
3 tbsp. tapioca flour
Zest and juice of 2 lemons (just under 1/2 cup lemon juice)
3 tbsp. Bulletproof Grass-Fed Ghee or melted butter
1/3 cup maple syrup

Coconut Lemon Drizzle Icing

1-1.5 tbsp. powdered sweetener
2 tbsp. coconut butter
2 tbsp. Bulletproof Brain Octane C8 MCT Oil
Juice of 3/4 to 1 lemon

Garnish

Lemon zest

Instructions:

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.)
Add all ingredients into a blender and combine until smooth.
Pour into the prepared cake tin.
Place into the oven and bake for 17-20 minutes, or until the cake is cooked through.
Remove from the oven and allow to cool before icing.
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.
Place the lemon cake onto a rectangular plate or tray. Begin to drizzle the icing over the top of cake with a spoon.
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

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About Jordan Pie

Jordan Pie is a New Zealand-based Holisitic Nutritionist, GAPS Practitioner, health and wellness blogger (over at LifeofPie.com), and cookbook author. Pie studied nutrition and became a GAPS Practitioner after struggling with her own gut health, she now works with clients offering one-on-one nutrition consultations so they too can nurture and nourish their bodies to the state of wellness and balance that everyone deserves. Most days (well, every day), you’ll find her in her kitchen whipping up something nourishing and delicious to share with her boyfriend.