About the Recipe
Impress your friends and family this weekend with this gluten free, grain-free treat!
1/4 cup butter
1/2 cup sugar substitute or use coconut sugar
3 large eggs
1 tsp vanilla essence
1/4 cup water juice and zest of 1 lemon
Syrup 2 lemons 1/2 cup your sugar substitute (or to your own taste)
Cream butter and sugar together.
Add eggs, vanilla essence and water and stir to combine.
Add the dry ingredients lemon juice and zest.
Pour into tin and bake for 40 minutes.
Combine the juice of two lemons and the zest of 1 lemon with the sugar in a saucepan.
Heat until sugar dissolves.
Pour the lemon mix over your cake while it’s still warm and let it soak into the cake while it cools.