Directions
(Light, quick, and perfect with coffee or tea)
This lemon cake has a refreshing tangy flavor and a natural sweetness from coconut sugar.
The bright citrus aroma blends beautifully with the caramel notes of the sugar, giving the cake a deeper, more refined taste. Make it once, and it will easily become your favorite treat to enjoy with coffee or tea 
Its quick preparation makes it ideal when you’re short on time, yet the result is truly impressive.
Ingredients for the cake batter
- 4 large eggs
- 200 g all-purpose flour
- 200 ml sunflower oil
- 110 g coconut sugar
- 8 g baking powder
- ½ teaspoon salt
- 2 tablespoons vanilla extract
- Zest of 2 lemons
Note: Coconut sugar gives the cake a naturally deeper, golden-caramel color.
Ingredients for the glaze
- 120–130 g finely ground coconut sugar
(or powdered sugar if you prefer a lighter-colored glaze) - 5 tablespoons freshly squeezed lemon juice
- 2 tablespoons milk
For decoration
- Lemon slices
- Fresh acacia blossoms (in season)
(use only the blossoms, gently washed and fully dried)
Instructions
- In a bowl, lightly whisk the eggs.
- Add the coconut sugar, oil, and vanilla extract, and whisk until smooth.
- Add the dry ingredients, then the lemon zest, and mix until you get a light caramel-colored, yellowish batter.
- Pour the batter into a greased and lightly floured cake pan of your choice.
- Bake in a preheated oven at 150°C (300°F) for about 45 minutes. Check with a toothpick to ensure it’s fully baked.
- While the cake is still warm, poke holes with a toothpick and pour the glaze over it. This step makes the cake extra moist and aromatic.
- Once cooled, decorate with lemon slices and fresh acacia blossoms.
Storage & serving
Let the cake rest a bit before slicing.
Store it in the refrigerator, wrapped in plastic wrap — the longer it rests, the moister and more flavorful it becomes.
