Neil absolutely adores his Mum’s lemon drizzle cake, which is totally delicious, but also I imagine quite calorific and full of sugar. Not great for a young baby whose sugar intake I’m trying to limit. I have never posted a dessert type recipe before, instead focussing on finger food, but there comes a point when a baby reaches a certain age where they start taking an interest in desserts and snacks and I wanted to make something that would be suitable for this.
Don’t get me wrong, there IS sugar in this recipe, but there’s no added sugar. The sugar comes naturally from the lemon juice which forms the batter of the cake. I found it sweet enough without adding sugar, however you can add a drizzle to the cake which is made from lemon juice and powdered sugar which will give you that big sugary hit.
I used coconut flour to make this cake, making it gluten free and containing less calories than using traditional flour. You can of course use traditional flour if you wish, but you’ll need to change the quantities of the ingredients which I’ll list below the recipe.
What you need to make this baby led weaning cake:
40g coconut flour
juice of 1 lemon
zest of 2 lemons
40g melted butter
1 tsp baking powder (gluten free)
How to make this baby led weaning cake:
1. Preheat the oven to 180C and line a loaf tin with baking paper.
2. Measure the coconut flour into a bowl, add the baking powder, then create a well in the middle and crack in the six eggs.
3. Combine thoroughly before adding melted butter, the juice of one lemon and the zest of two lemons.
4. Give it a good mix before pouring the mixture into the loaf tin.
5. Bake for around 25-30 minutes. Pull it out around this time to check it is cooked through with a cake tester. If not, give it a further ten minutes.
6. Leave to cool slightly.
This lemon cake is so moist and delicious that Dexter just wanted more and more. I cut the cake into eight slices which works out at around 100 calories a slice, so I wasn’t too bothered about him having a couple of slices. With the rest, I poured over some lemon drizzle to make the cake even tangier, moister and nice and sugary for my husband’s tastes. For the drizzle, I mixed 110g powdered sugar with the juice of two lemons, mixed until combined and then poured it over the cake.
If you want to use traditional flour in this recipe, use 120g instead of 40g coconut flour and reduce the number of eggs to 3.
Let me know if you try this baby led weaning cake and what you think.
You can read more of my delicious BLW recipes here.
- 40g coconut flour
- 6 eggs
- juice of 1 lemon
- zest of 2 lemons
- 40g melted butter
- 1 tsp baking powder
- Preheat the oven to 180C and line a loaf tin with baking paper.
- Measure the coconut flour into a bowl, add the baking powder, then create a well in the middle and crack in the six eggs.
- Combine thoroughly before adding melted butter, the juice of one lemon and the zest of two lemons.
- Give it a good mix before pouring the mixture into a loaf tin.
- Bake for around 25 minutes. Pull it out around this time to check it is cooked through with a cake tester. If not, give it a further ten minutes.
- Leave to cool slightly.