Buttermilk Lemon Cake

Ingredients

• 160 g butter (room temperature)
• 150 g unsweetened applesauce
• 2 tbsp honey
• 2 Eggs (size M)
• a pinch of salt
• 400 g spelt flour type 1050
• 1 packet baking powder
• 200 ml Buttermilk
• 1 organic lemon (zest and juice)
• 120 g erythritol

Instructions

1. 1.

   Whisk the butter, honey, and applesauce until creamy; gradually fold in the eggs with a pinch of salt. Mix the spelt flour with half the lemon zest and baking powder, then alternate adding it with the buttermilk to the butter mixture until a smooth batter forms; add water if needed.

2. 2.

   Spread the batter evenly into a greased pan and bake in a preheated oven at 180 °C (fan: 160 °C) for 35–40 minutes, checking doneness with a skewer.

3. 3.

   Remove the cake from the oven and let it cool. Mix erythritol with enough lemon juice to make a thick glaze; brush over the cooled cake and allow to set. Optionally dust with coconut sugar and extra lemon zest before slicing and serving.