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Iced Maple and Lemon Cake

Serves: 8

Ready in: 60 mins +

Freezes Well

We love a zesty lemon cake, and this one is made even more special by the addition of pure maple syrup. It's the ultimate teatime treat! This recipe is extracted from Cooking with Maple, Naturally, which includes 50 family-friendly recipes to showcase the versatility of pure Canadian maple syrup. The cookbook is available to download for free through the link below.

Iced Maple and Lemon Cake Recipe: Live Green & Good


225g unsalted butter, softened, plus extra for greasing
175g maple sugar
4 medium free-range eggs
4 tbsp pure maple syrup (preferably amber syrup for its rich taste)
225g self-raising flour, sieved
1 tsp baking powder
1½ tsp ground ginger
finely grated zest of 1 lemon

For the iced topping:

juice of ½ lemon
2 tsp pure maple syrup (preferably amber syrup for its rich taste)
150g icing sugar


  • Preheat the oven to 160C/325F/Gas 3 and grease a loaf tin with butter.
  • In a large bowl, beat together the butter and maple sugar until pale, creamy and fluffy.
  • Mix in the eggs one at a time, followed by the maple syrup. Next, fold in the flour, baking powder, ginger and lemon zest and stir to fully combine.
  • Pour the batter into a greased loaf tin and smooth over the top. Bake for 50-60 minutes, or until an inserted skewer comes out clean. Remove from the oven, turn out onto a wire rack and leave to cool.
  • Meanwhile, mix together all of the iced topping ingredients in a small bowl until a thick but pourable consistency is formed.
  • When the cake is fully cooled, pour the topping in a zig-zag motion and leave to set. Garnish with extra lemon zest and serve. Keep in an airtight container for 3-4 days, or freeze straightaway for up to a month.
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