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Lemon and honey loaf (grain free)

Lemon and honey loaf (grain free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Jade Woodd
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8-10 1x
  • Category: Snacks, desserts
  • Method: Baking
  • Cuisine: Australian
  • Diet: Gluten Free


This irresistible lemon and honey loaf is a moist, flavour-packed grain free cake that is perfect as a snack or for dessert. Sweetened only with honey, this can be served as is or topped with a browned butter honey frosting. You will LOVE this recipe. 




  1. I recommend using kitchen scales for accuracy in this recipe. If you don’t have scales, I use Australian standard cups, and follow the scoop and scrape method for measuring.
  2. Preheat oven to 160 C / 320 F. Check your oven if you’re not sure- honey will burn at higher temperatures, so this step is important! Grease and line a standard metal loaf tin (23cm)- ensure you cover all sides with baking paper, as this will prevent the crusts from burning.
  3. Cube the butter and add to a small saucepan with the lid on. Melt over low heat. If you are using runny honey move to the next step. If your honey is solid/raw, add to the melted butter and whisk until combined. Turn off heat and allow to cool for 5 minutes.
  4. Transfer the melted butter to a large mixing bowl along with runny honey. Whisk to combine until uniform, then whisk in lemon zest and juice. Add eggs, and whisk again until even.
  5. Sift in the remaining ingredients. Use a rubber spatula to gently fold together until no lumps remain. Transfer to the prepared baking tray and bake for 60 minutes, or until cooked when tested with a skewer. Note- if you omit the coconut flour, baking time will increase to 1hour and 15 minutes.
  6. Make the lemon honey syrup by combining in a bowl. If you are using solid/raw honey, you may need to blend the two, or use heat. Use a skewer to poke small holes into the top of the hot cake, then pour the syrup on top. Run a butter knife around the cakes edge, so the syrup can soak in everywhere. Allow the cake to cool completely in the tin for 4+ hours. If you are making the optional frosting, do so now.

Brown butter frosting

  1. Cut butter into small cubes and place into a light coloured frypan (so you can see when the butter is ready). Melt over medium heat, then reduce to low. Stirring frequently, brown butter for 5-6 minutes. When the butter is ready it will be foamy, fragrant (a nutty aroma is ideal) and browned under the foam. You will notice small brown flecks- this is good! Immediately transfer browned butter to a heat proof dish and refrigerate until solid.
  2. Once butter has set remove from fridge and place in a medium bowl with remaining ingredients. Use electric beaters to whip until very thick and creamy. Set aside to cake has cooled.
  3. Remove cooled cake from eth tin and place on a serving tray. Top with frosting and enjoy!
  4. To store, frosted cake should be stored in an air tight container in the fridge. The unfrosted cake can be stored at room temperature for up to 5 days, and is freezer friendly.


While i recommend using coconut flour for this recipe, you can omit it- baking time will increase by 15 minutes to a total of 1 hour 15 minutes. Cover with aluminium foil at the 50 minute mark.