Lemon cake with coconut oil

Method

Preheat oven to 180 °C. Grease cake-pan with coconut oil. Pour milk into a small bowl and add vinegar, set aside for 2 minutes until it becomes buttermilk.

In a large mixing bowl mix coconut oil, margarine and sugar until fluffy for about 2 minutes. Add lemon juice and zest, eggs and the buttermilk and mix until combined. Mix the flour, baking powder, baking soda and salt together. Mix the flour mixture slowly into the wet batter until combined. Don’t over mix. Transfer batter into the baking-pan and bake for about 25 minutes or until top is brown and an inserted toothpick comes out clean. Leave out to cool.

In a small bowl prepare the lemon glaze with the powdered sugar and lemon splash. Sprinkle over cake and garnish with lemon zest.

TIP: The cake batter will also work perfectly for lemon muffins.

Ingredients

• 170 g Rapunzel Cristallino raw cane sugar
• 50 g plant margarine
• 45 g Rapunzel coconut oil cold pressed
• zest of one large lemon, plus extra to garnish
• 2 tbs fresh squeezed lemon juice
• 2 large eggs, room temperature
• 200 ml almond milk
  or your favorite milk
• 1/2 tbs Rapunzel white wine vinegar
• 240 g spelt flour
• 1/2 tsp Rapunzel sea salt with iodine
• 1/2 tsp baking powder
• 1/2 tsp baking soda

For the lemon glaze:

• 6 tbs (ground in a coffee grinder) Rapunzel Cristallino raw cane sugar
  or use powdered sugar
• 2 tbs of lemon juice