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.

8 thoughts on “Meyer lemon loaf cake with berry sorbet

      1. Zainab

        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


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