Just before my wonderful ski trip to Morzine, I was in the UK for a week of Wedmin (less than 6 months to go!!) and a bit of a cookathon. I’ve a few recipes stacked up ready to share with you all but today is rain and thunderstorms in Dubai so I thought it was the perfect time to share with you one of my favourites – this indulgent and nutritious Lemon and Raspberry Cake.
There are a lot of ingredients in Dubai that I find simply aren’t as good quality as in the UK, so when I’m home I make a point of knocking up a selection of really tasty and healthy recipes! It started with my Egg, Bacon and Kale cups (simply delicious and inspired by my mumma), and then moved onto this addictive, flavoursome Lemon and Raspberry Cake. If you had a secret camera on me throughout the week you would have seen me sitting down with an Earl Grey tea and a rather large slice of this moreish cake every afternoon. Berries just taste that much better from home so it was Raspberry galore for the week!
It’s light, fluffy and completely indulgent at the same time. Everything you would want from a juicy fruity lemon cake AND it’s that bit (or rather a lot) healthier using no refined sugar, butter, cream or any super-calorific ingredient. What a winner! It’s simply good quality ingredients mixed together to make the perfect guilt-free dessert for all you wonderful people.
If you’re someone trying to reduce sugar content or burn fat through eating more whole and healthy, then this delectable Lemon and Raspberry Cake is the perfect example of how to do that without cutting out everything except protein and vegetables! It’s all about the finding perfect balance for your body – and most importantly enjoying that process.
I don’t have children yet but when I bake I always ask myself, “Would I want to feed this to my kids?”. Offer me a cake full of refined sugar that sends blood sugar levels through the roof and rest assured I’ll be picking this natural (and yummy!) cake any day.
I hope you all enjoy it and tag me in your creations @LeanLivingGirl XoX.
Never tried this version of lemon cake before, sounds delicious though. Will have to give this ago. Thanks simon
One more question- what is the sub for the self raising flour do you suggest ? If I use buckwheat for the plain flour …
Is this to make it gluten-free? I think solely using buckwheat might be a bit heavy and overpowering, can you get hold of a pre-blended gluten-free flour baking mix? They seem to do them in most supermarkets now and it’s a blend of a few gluten-free flours that most resemble plain/self-raising.
If not, try with buckwheat and I would love to know if it works! xx
Do you think I could use flax eggs instead of actual eggs ?
I’m not sure how well it would rise and how fluffy it would be in the middle with flax eggs but I haven’t tried it so please go ahead and give it a shot! If it works would love to know :)
Could you give advice on how to make this gluten free if possible? My sister is a coeliac but it looks delicious and I’d love to make it for her!
I’m gluten free too, and was planning on subbing the flours for gluten free versions. That’s what I usually do for recipes so fingers crossed it works!
Completely agree with Olivia! Gluten-free blends can be really good for a simple substituation as they have the right mix of flours to make them resemble usual baking flours as best as possible and you don’t spend hours trying to get the mix right!
Hope that helps and your sister enjoys it, very sweet of you! xx
Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!