LEMON DRIZZLE

Ingredients 

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2 large lemons, unwaxed

200g coconut sugar 

2 tablespoons of maple syrup

150g unsalted butter

3 large eggs

250g buckwheat flour (you could also use brown rice flour)

1/2 tsp baking powder

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Method 

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Preheat oven to 180 and grease a baking tin.

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Melt the butter in a saucepan 

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Sieve the flour and baking powder into a large bowl, then add in the eggs and 150g of the sugar. 

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Grate the zest of one lemon into the flour mixture and then add the juice. Mix well. 

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Add the butter and maple syrup and stir well. 

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Pour the mixture into the baking tin and bake for 25 minutes (or until knife comes out clean). 

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Allow the cake to cool slightly. 

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Whilst the cake is cooling mix the lemon juice from the remaining lemon and the last of the sugar together in a jug. 

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Pierce several holes in the top of the cake with a cocktail stick and then pour over the lemon and sugar mix. 

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