Lemon Drizzle Cake

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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:

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