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Breakfast, Lunchbox, Treats & Snacks, x For Freezer x

Lemon Shizzle Cake

Botox Baking

This sticky citrus cake is practically belching with age-defying vitamins like E, C and plant-based calcium.

Its fantastical glow comes from a spice called turmeric, more recently referred to as poor man’s saffron. Turmeric delivers a cargo of anti-inflammatory artillery for squeaky bones and damaged skin. Not bad for a cáca milis.

We use ground almonds in place of flour to bump up this cake’s nutritional points. Almonds are seriously nourishing, so keep a stash of almond butter and medjools dates in the glove compartment. You’ll soon learn to love traffic jams. Better still, a slice of this lemon drizzle cake will have your lips fizzing in the tailback on the M50.


lemon shizzle cake II

For a cake, it has impressive quantities of that difficult-to-find mineral, magnesium. This mineral is known for its prowess in supporting adrenal function and marriages (helps circulation and PMT). An almond’s stash of vitamin E will also help your body wage war against damaging free radicals. Vitamin E is celebrated as the ‘beauty’ vitamin. Nice one.


Lemon Drizzle Cake:

6 tablespoons light agave or honey (90ml)
6 tablespoons cold pressed macadamia or coconut oil (90ml) or melted ghee
4 eggs
1 teaspoon ground turmeric
300g ground almonds
Zest of 1 large unwaxed lemon
1 teaspoon baking powder
½ teaspoon unrefined salt

For the drizzle:

Juice of 1 large lemon or 2 smallies
3-6 tablespoons light agave or raw honey


Preheat oven to 170 Celsius. 180 Celsius is a little too hot and will brown the cake. Line an 8×8 brownie tin with non-stick paper such as If You Care brand (the best on the market).

Blend everything in a food processor or electric blender. That’s it!

Pour into your prepped tin and bake for 25 minutes, removing before it browns in the oven. Leave to cool in the tin.

Now for the shizzle. Warm the lemon juice with agave or honey. Pour over your cake. A few piercings from a fork will help. Admire your brilliance and let your nostrils samba.




Special thank you to Emine Ali Rushton

for christening the cake with a cracking good name!







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  • Reply Nancy Cantwell March 15, 2015 at 1:52 pm

    Just finished half this in one sitting, gorgeous, added some chia seeds & bit of coconut milk too, yum

    • Reply Susan Jane March 19, 2015 at 10:48 am

      Fab idea!

      • Reply Isabel November 16, 2015 at 6:42 pm

        Hi Susan Jane. Still loving your recipes,but am dying to find an easy Feather-light rye bread (for crispy toast!) I was wondering if you have any suggestions? I of course know of tartine;bretzel;Joe Fitzmaurice’s rye etc, but I live in kilkennyso need to learn to make my own. Also, whilst I know you are an advocateof wheat-free (as am I) but wonder if you have heard of Macroom mills course wholemeal flour? Additiveand preservative free, and so course and unrefined it’s like gravel! Rarely have it in bread now, but my mother makes an out-of-this-world nutrient-dense loaf with it; kind of knocks the socks off other loaves. Thanks for all the inspiration. Isabel

        • Reply Susan Jane November 24, 2015 at 12:17 pm

          Thanks Isabel! Yes = someone sent me 1kg of it and it’s fabulous really. Can’t help direct you to a crisp light rye recipe, but I love My First Mess blog, and Golubka so perhaps they’ll have something? Joe Fitzmaurice does courses too, so I bet he’s the best help of all 😉

  • Reply Mary-Pat March 16, 2015 at 9:43 am

    well shizzle me timbers, this cake is a wonderous thing- having the last of it for my breakfast – yum yum!

    • Reply Susan Jane March 19, 2015 at 10:47 am

      shizzle me timbers indeed!

  • Reply Ruth Noble March 17, 2015 at 12:56 pm

    Thank you, Sarah Jane, that cake is tastes great and it’s really good to get a hit of turmeric from it too. Ta.

    • Reply Susan Jane March 19, 2015 at 10:48 am


  • Reply liz nolan March 19, 2015 at 8:20 am

    Delicious looking recipe Susan but i am surprised you are still giving option of agave with all the bad press about it – surely maple or honey is perfect?

    • Reply Susan Jane March 19, 2015 at 10:45 am

      Yep – diabetics have little choice. I’ve written pretty extensively about agave in the paper, including the good and bad press. I leave it up to the reader to make those kind of decisions. I use agave probably once a month, for specific recipes catering to diabetics. Agave is also brilliantly light in colour, and keeps this cake bright (maple or date syrup will darken it). Given it serves up to 20 people, it’s still immeasurably better than a store-bought equivalent. I myself use raw honey, but I hate excluding choice for readers. Hope this helps?

  • Reply Laura McEvoy March 30, 2015 at 6:15 pm

    Susan, I made this recipe and I really like it. Could I use rice syrup or Highbank orchard apple syrup in this recipe to replace the honey or agave?

    • Reply Susan Jane April 2, 2015 at 8:49 pm

      Yes! Highbank would be AMAZINGGGGGG but fairly pricey in the quantities stated. You could make your own apple syrup by boiling freshly juiced apples for 25 minutes, until thick and viscous. Br rice syrup works, but half as sweet as honey (a bonus if you don’t have a sweet tooth, but a disadvantage if you do!) Keep me posted! SJ

  • Reply SusanM May 24, 2015 at 12:38 pm

    Thanks Susan, great recipe. Made this with grapefruit for the syrup. Nom nom. Might make it with the Highbank syrup next time

    • Reply Susan Jane May 25, 2015 at 5:50 pm

      Amaaaaazing idea! (Just noticed, Susan M is my name too! Well used to be in School. Snap) xx

  • Reply SusanM May 25, 2015 at 8:32 pm

    Can i just say they also freeze perfectly!

  • Reply stacy July 15, 2015 at 4:23 pm

    Yummy looking cake. Would it work with liquid stevia or xylitol I wonder? Agave doesn\’t agree with me so much, I tolerate stevia and xylitol much better as a recovered candida sufferer

    • Reply Susan Jane July 16, 2015 at 10:37 am

      xylitol, defo. But I’m afraid I can’t advise on stevia. It always misbehaves with me! Good luck and let me know how you get on. It should work very well indeed 😉

  • Reply David August 4, 2015 at 9:34 pm

    I cannot wait to make this!

  • Reply Janet October 11, 2015 at 10:28 am

    I just made this recipe from the book , then found it online, and it is slightly different…. just wondered is it intentional? The online version has twice as much sweetener ( must mention I have a bit of a sweet tooth) , and also has lemon zest (in the book it has lemon juice)

    I took the liberty of putting extra honey and lemon on top after seeing the extra sweetener in the online version. Anyway, actually tastes even better cold the next day!

    • Reply Susan Jane October 12, 2015 at 6:38 pm

      Hi Janet! Well spotted! The “tasting panel” wanted less sweetness, but I’m with you. The added bit of honey is too gorgeous!

      • Reply Riley July 11, 2020 at 12:19 pm

        So do you think it\’s better with lemon zest, or lemon juice, in the cake itself? I also was a little confused reading the book and it mentioned \’unwaxed lemons\’ which usually means zest but in the book it has only lemon juice.

        • Reply Susan Jane December 21, 2020 at 5:57 pm

          Oh the book must have left it out! Both ways work however as lots of feedback from the blog version, and the cookbook version. So rock with whichever one you fancy! (I love the lemon zest). Happy Christmas!

  • Reply Mairead November 10, 2015 at 3:23 pm

    hi Susan, hoping to make this recipe tonight (need to pick up some coconut oil on way home).  Just wondered if you melt the coconut oil first before adding to the mix, or just put it in cold/hard? I might go half and half agave & maple syrup, fingers crossed. Thanks!

    • Reply Susan Jane November 10, 2015 at 10:34 pm

      All of the above work! Enjoy every crumb 😉

  • Reply Maria February 26, 2016 at 7:47 pm

    Hi Susa, I am going to make this tomorrow and want to know if you melt the coconut oil first or not?
    Thanks ?

    • Reply Susan Jane February 27, 2016 at 6:46 pm

      Should work! Go for it!

  • Reply Asia April 27, 2016 at 10:23 pm

    Hi Susan,

    Do you think it would work with “chia egg”?


    • Reply Susan Jane May 3, 2016 at 10:43 am

      I don’t 🙁 You could try psyllium husk though. I’m playing around with that lots these days (see Milf muffin recipe and vegan banana bread)

  • Reply christina April 11, 2017 at 10:09 pm

    Hi Susan Jane! This looks amaazing! Do you think you could add poppy seeds to this to make a lemon and poppy seed shizzle? Would that work? Thanks!

    • Reply Susan Jane April 21, 2017 at 7:02 pm

      Defo! Stunning idea! x SJ

  • Reply Ciara Heffernan July 11, 2017 at 12:36 pm

    Hi Susan Jane,

    What would be the best egg substitute to use for this recipe?

    Many thanks,

    • Reply Susan Jane July 19, 2017 at 9:20 pm

      I haven’t tried any sub for this one, although I do psyllium husk quite often in other recipes. I love psylium! One tablespoon to 3 tablespoons of water often replaces around 3 eggs in a recipe (but since I haven’t tried this recipe, I couldn’t say). Let me know if you succeed! SJ

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