“This is a healthi(er) cake although it is very dense and slightly dry. I has a very pleasant flavour, no overpowering sweetness. It is extremely simple to make. I have included alternative for diabetics, but the original recipe itself is probably suitable, in moderation, for diabetics. I got this from a cookbook written by the cook at the daycare centre I attended as an infant. If your kids don't like the tartness of lemon, you could easily substitute the lemon by an orange. *I have made a couple of suggestions at the bottom of the directions.”

Ingredients Nutrition


  1. Beat the butter with brown sugar until creamy and until sugar is dissolved in the fat.
  2. Add eggs and beat well.
  3. Add all other ingredients and mix well.
  4. Pour in a grease 8x8 baking pan.
  5. Bake at 350F for 40-50 minutes, until a toothpick comes out clean.
  6. Cool ten minutes, then pour hot glaze.
  7. To make glaze, mix all ingredients in a small saucepan and bring to a boil.
  8. Simmer for 10 minutes.
  9. Pour onto warm cake and set aside for at least 30 minutes before serving.
  10. *I like to turn the cake upside down and poke holes with a toothpick, then pour on half the glaze. Turn the cake over, poke holes on top, then pour remaining glaze (keeping most of the zest for the top). I then pour glaze left over at the bottom, back into the pan, then slowly re-pour on top. I repeat until no, or little, glaze is pooled at the bottom of the dish.
  11. *I usually add little extra lemon zest, which I grind in the blender. I then set aside most of the zest and grind my almonds in the same container, that way, some of the lemon goes into the cake batter.
  12. *I usually bake this in a convection toaster-oven and it is ready in 30 minute rather than 40-50.

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