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Lemon cake with maple glaze

We are getting ready for some spring inspired recipes! This lemon cake is better than what you can get in any coffee shop, moreover, it does not use industrial sugar but our 100% pure and natural maple syrup. You might be surprised that we put some olive oil in the dough but this makes it even fluffier. We finished it off with a simple but delicious thick and creamy maple glaze. As sweetener we used our happy maple syrup Goût Robuste which is perfect for baking because of its caramel notes.

Ingredients for 6 people (cake pan is 20cmØ)

Dry ingredients

  • 120g flour

  • 10g baking powder

  • pinch of salt

Wet ingredients

  • 100g happy maple Goût Robuste

  • 120g milk (regular or vegan)

  • 60g yogurt (regular or vegan)

  • 30g olive oil

  • juice from 1/2 lemon

  • zest from 1 lemon

  • pinch of vanilla powder or extract

Frosting ingredients

  • 80g cream cheese (vegan or regular)

  • 40g happy maple Goût Robuste

  • 1/2 teaspoon lemon juice

How to

  1. Preheat oven to 180°C.

  2. In a bowl, combine all wet ingredients and mix.

  3. Add dry ingredients to wet ingredients and whisk until well combined.

  4. Grease a cake pan and line the bottom with parchment paper.

  5. Pour the batter into the pan and bake for 50-55 minutes at 180°C. Prick the center of the cake with a knife or a toothpick to check if the cake is ready.

  6. While the lemon cake is baking, prepare the maple frosting. In a bowl, whisk together all the frosting ingredients. Refrigerate the frosting.

  7. When the cake is done baking, allow it to cool off at room temperature. Make sure it has completely cooled off, then add the cream cheese frosting on top and spread it out with a spatula. If the cake is still warm, the frosting will melt off.


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