Lemon Almond Cake With Chocolate Eggs




This cranberry & sage pie is so wintry, I love it. It’s both sweet and tangy, the crust is crumbly, but not too much you know. And it’s actually pretty easy to make! Even as this recipe might look super lenghty. Just give it a good read a few times and you’ll see there’s nothing to worry about!

Let me know what you think if you decide to give this recipe a try. Oh and I wouldn’t blame you if you had a big dollop of whipped cream with it.


You need:

  • 1 cup spelt flour
  • 1/2 cup almond flour
  • 3/4 cup coconut sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 eggs
  • 1/2 cup extra virgin olive oil
  • 1/2 cup lemon juice
  • zest of 1 lemon
  • 2 eggs
  • chocolate eggs (optional)

For the glaze

  • 1 cup confectioners’ sugar
  • 1 tbsp lemon juice
  • 1 tbsp plant milk
  • 1 tsp vanilla extract

How to make it:

  1. Preheat the oven to 180C/350F. Grease a bundt or rectangular loaf pan.
  2. In a large bowl, combine the dry ingredients. Whisk. Make a well and add all of the wet ingredients. Stir until everything is combined. Don’t overmix.
  3. Pour the batter into the greased pan and place in the oven. Bake for 45 minutes. Check if it’s done by inserting a cake tester. The edges should be pulling away from the sides of the pan.
  4. Leave to cool for a couple of minutes before removing from the pan. Then transfer it to a wire rack.
  5. In the mean time, make your glaze. Pour it over the cake. In about 10 minutes the glaze will harden. Decorate with chocolate eggs, almond flakes, and confectioners’ sugar if you will. The cake is best served while still a bit warm. Enjoy lovelies!
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