Lemon Cake with Basil & Greek Yoghurt Icing

I hope you had a great break and an amazing start to the New Year. Since I last posted a lot has happened. I’ve settled into my new home, there’s been Christmas and New Year celebrations and the abundance of eating that goes along with such occasions, my big 25th birthday, and I went on my first non-school, non-music festival camping trip! It sure has been an eventful and fun month, and the best part, I still managed to wind down a little, and get in some baking along the way…

The lemon tree at mum and dad’s house is the inspiration for this cake. The lemon tree has been there, in the same spot by the side of the house, for as long as I can remember, and I’m sure for a few years before my time. It is always full of deliciously sweet lemons, the best lemons you can get (I’m not biased I promise). There was a year or two there where we weren’t sure if the lemon tree would make it, but with lots of love and care, it came out the other side, with more lemons than ever.

So when cake making day came around, I popped over to mum and dad’s, knowing all too well that there’d be an abundance of lemons for the taking (don’t worry I didn’t neglect the homegrown tomatoes or zucchini either).

It didn’t take me long to turn those lemons into this amazing gluten free lemon cake! And to finish it off, I couldn’t resist adding a lovely lemony yoghurt icing with fresh basil from our garden for an extra kick of flavour – thanks to Robbie’s gardening skills.

I was pleasantly surprised at how soft and delicious the cake turned out. Seriously, gluten free flour is a fickle friend – I just never know if it wants to play nice! But in this recipe, it plays very nicely. Nice enough that many non-gluten-free-friends, family, work colleagues and all other people I fed it to, couldn’t tell the difference. That’s always a win – a gluten free, low FODMAP, fructose friendly, and (without the icing) low sugar and lactose free, cake that everybody loves :)