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Lemon Shizzle Cake

Lemon Shizzle Cake

A healthy take on Lemon Drizzle!
Author Susan Jane White


  • 300 g ground almonds
  • 4 eggs
  • 3 tablesp raw honey or agave syrup
  • juice of 1 lemon
  • 6 tablesp coconut oil or macadamia oil
  • 1 teasp baking powder
  • 1 teasp tumeric
  • 1/2 teasp. unrefined salt

For the drizzle

  • juice of 1 lemon
  • 2 tablesp light agave syrup or raw honey


  1. Preheat your oven to 170C 150 Fan 340F.
  2. Line a brownie tin with baking paper.
  3. Throw all the ingredients into a food processor or blender and whizz until smooth.
  4. Pour out into the tin and bake in oven for 20-25 minutes taking care to remove before it starts to brown.

To make the shizzle

  1. Warm the lemon juice with the agave or honey over a low heat. Taste and add more sweetener if necessary. Pierce the cake a few times with a fork and pour drizzle over the cake while still warm.

Recipe Notes

Adapted from The Virtuous Tart