Julian’s Seeded Lemon Drizzle Cake

175g Coconut Sugar 175g Gluten Free Self-Raising Flour 175g Softened Butter 150g Mixed Seeds - such as linseed, chia seeds, sunflower or pumpkin seeds Finely Grated Zest of 1 Lemon 3/4tsp Baking Powder 1/4 tsp Pink Himalayan Salt 3 Eggs, beaten

For the lemon drizzle topping:

100g Coconut Sugar 1 Lemon, juiced 1 Lemon, sliced Fresh Thyme

Heat the oven to 180C (160C fan, Gas 4).

Grease and line a loaf tin with enough baking paper to leave a small overhang. This will make it easier to lift the cake out.

In a large bowl add the sugar, flour, butter, salt, seeds , eggs, lemon zest and baking powder. Beat together with an electric whisk until smooth.

Pour the cake batter into the prepared cake tin and promptly place it on the middle shelf of the oven. Bake for 40 minutes or until golden brown, shrinking away from the sides of the tin and springy to touch.

Meanwhile, make the lemon drizzle topping. Mix together the sugar and lemon juice. When the cake is out of the oven and still warm, carefully spoon over the drizzle mixture and layer over the lemon slices. Add the fresh thyme.

Once the cake is cool, lift it out of the tin and slice.

Ingredients

• Coconut Sugar

• Gluten Free Self Raising Flour

• Butter

• Mixed Seeds

• Eggs

• Lemons

• Baking Powder

• Himalayan Salt

• Thyme