This invigorating lemon cake gets its zesty flavour from fresh citrus and LAND Rise Ritual. Savoury notes of olive oil, almond and turmeric also means you could eat it for breakfast! It’s perfect with coconut yoghurt and fresh raspberries – and of course, another serving of our favourite digestive elixir, Rise Ritual, stirred into warm water. 


Lemon & Olive Oil Cake:
3⁄4-cup gluten-free flour
1 cup almond meal
1 tsp. turmeric
1 tsp. LAND Rise Ritual
Pinch sea salt
3⁄4-cup good-quality olive oil
1⁄4-cups coconut sugar
1 large lemon
1 tsp. vanilla extract
3 organic eggs

Lemon glaze (optional):
1 cup icing sugar
1-2 tbsp. lemon juice
1 tsp. LAND Rise Ritual

Lemon zest, coconut yoghurt and raspberries, to serve


  • Pre-heat oven to 180°C
  • Lightly oil and line a loaf tin with baking paper
  • Zest and juice lemon, removing any pips, set aside
  • Sift gluten-free flour into a medium bowl, and then add almond meal, turmeric, LAND Rise Ritual and a pinch of sea salt. Whisk to combine
  • Using a hand mixer or Kitchen Aid, beat together olive oil, coconut sugar, lemon juice & zest, and vanilla until well combined, about 2-3 minutes
  • Add eggs one at a time, followed by the dry ingredients, one third at a time
  • Pour mixture into prepared loaf tin and bake for 50 minutes, or until a skewer comes out clean
  • Leave to stand in the tin for 10 minutes, before lifting out onto a wire rack to cool
  • Meanwhile, make the glaze by combining lemon juice and LAND Rise Ritual in a small bowl, stir to dissolve. Add icing sugar and whisk until smooth. Add more icing sugar if too thin, or more lemon juice if too thick
  • Once the cake has cooled completely, drizzle over lemon glaze
  • Top with extra lemon zest and serve with coconut yoghurt and fresh raspberries

Recipe & Images by Zoe of Undressed Tablescapes.