Meyer lemon loaf cake with berry sorbet


Since it’s the last month of Winter (YAY!) Spring is patiently waiting its arrival, I thought I’ll celebrate some spring flavours with you.. a meyer lemon loaf cake with berry sorbet. A super simple recipe.

You see, our lemon tree is overloading with juicy citrus fruit. We currently have a super huge basket sitting comfortably in the kitchen sink, waiting to be used…


I’ve made some lemon and herb roasted vegetables as a side for dinner yesterday, a big batch to be precise. I saved some in a container for another recipe, I’m thinking Mediterranean pizza… What do you think?


I’ve also been baking and photographing non-stop these days for some exciting projects which will be released soon but that would explain the lack of posts, I’m sorry but everything will be worth the wait!


So here’s the recipe, a super simple, moist and tangy lemon loaf cake accompanied with a mixed berry sorbet. A perfect dessert on a lazy afternoon, just like today. Delicious.

Meyer lemon loaf cake with berry sorbet


    For the cake:
  • 2 cups plain flour (or gluten-free flour mix)
  • 1/2 cup raw caster sugar
  • 1/4 cup coconut palm sugar
  • 1 tbsp baking powder
  • 1 cup almond milk (or any other plant-based milk)
  • 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water) alternatively you can use 2 whole eggs
  • 1/2 cup coconut oil, melted
  • 1 tbsp meyer lemon zest
  • 1 tsp vanilla extract
  • For the berry sorbet:
  • 3 cup frozen mixed berries
  • 5 tbsp coconut water
  • 4 tbsp maple syrup of honey
  • 1 tsp vanilla extract
  • zest of 1 lemon


    For the cake:
  1. Preheat the oven to 180C. Lightly grease and flour 2 loaf tins, tapping out any excess flour.
  2. In a large bowl, combine the flour, sugars and baking powder. Whisk until combined.
  3. In another bowl, whisk together the milk, flax eggs or whole eggs, vanilla and lemon zest.
  4. Pour the wet ingredients over the dry ingredients and add the melted coconut oil.
  5. Gentry fold the ingredients together until incorporated.
  6. Pour the batter into the prepared tins and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool completely in the tin before slicing.
  8. For the berry sorbet:
  9. Place all ingredients in a large blender and process until smooth.
  10. Pour the mixture into a container and freeze for 3-4 hours or until set.


  1. Ana Aguilar October 15, 2014

    Oh Zainab!! This is soooo beautiful. Where do you get this amaing flatware? Please don’t tell in flie markets in Australia because I’m in Spain…hahaha

    • Zainab October 20, 2014

      Hehe, fortunately it’s not! It’s by a brand named Sabre Paris (I think) but search them up of Google and you’ll easily find them :)

  2. Puhpreekuh September 21, 2014

    I tried it. Mine doesn’t look as good as yours. Did you use the flax egg?

  3. Puhpreekuh September 9, 2014

    Wheb You use flax eggs do You leave The flax once it tickets or seperate it?

    • Puhpreekuh September 9, 2014

      *thickens sorry

      • Zainab September 9, 2014

        I usually set them aside in a bowl to just rest (or thicken) for about 5 minutes if I have the time. If I’m super rushed I just pop them into the mix straight away and it’s doesn’t really effect the final result :) hope this helps!! x

  4. erin August 21, 2014

    What an amazing colour in the sorbet. I LOVE making lemon cake! One of my faves.

    Beautiful as usual.


    • Zainab August 29, 2014

      Aw thanks so much Erin! Glad you loved it and it totally agree with the lemon cake (us ladies can never get enough!)


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>