Gluten-free lemon vanilla and coconut blossom cake (lemon glaze)

Ingredients

4 servings

• 100 g coconut sugar
• 80 g lemon juice
• 120 g salted butter
• 3 eggs
• 1 tsp vanilla extract
• 150 g corn flour
• 1 tsp lemon juice
• 100 g powdered sugar

Steps

1. 1

   Preheat the oven to 170°C. In a bowl, pour the melted salted butter and the coconut blossom sugar and mix everything together. Add the eggs, flour, and baking powder, then mix again. Once the mixture is smooth, stir in the lemon juice and vanilla extract.

2. 2

   Bake for 30 to 40 minutes at 170°C.

3. 3

   In a bowl, mix a large amount of icing sugar with a little lemon juice until you get a smooth paste.

4. 4

   Unmold the cake onto a wire rack, let it cool, then pour the glaze over it.

5. 5

   Enjoy.