Lucy’s Lemon Drizzle Loaf

Lemon drizzle cake is one of my ALL time favourite cake flavours. During lockdown here in the UK, like many of us, I’ve been enjoying getting my bake on more and experimenting in my kitchen as I love to do! The perfect self care/mindful activity, don’t you think?

This cake is fabulously zesty and light, and the frosting… creamy with a touch of sourness as it’s made with greek yoghurt. It’s also gluten free.

I hope you enjoy! L x

Cake ingredients (makes 10-12 slices):

80g Gluten free plain flour (Dove’s)

95g Almond flour

1 heap tsp baking powder

2 eggs

60g coconut oil (hard weight) melted, or butter

40g thick greek yoghurt

90g caster sugar – or any coarse sugar of choice (i.e. coconut sugar)

1 lemon (zest)

5 tbsp whole milk

Glaze:

3 tbsp thick greek yoghurt

1/2 tsp vanilla extract

1.5 tsp sugar (add a little more to taste if needed)

2 tsp lemon juice

Instructions:

Set oven to 165 fan

Line and grease a loaf tin

With a large spoon, mix the flours and sugar together in a large mixing bowl

Add the rest of the cake ingredients to the bowl and beat together until smooth

Pour the mixture into a loaf tin and bake on the lower shelf of your oven for 40-45 mins until the cake is golden and a skewer pulls out clean

To make the glaze, simply mix all the glaze ingredients together with a spoon in a small dish, and then pop it in the fridge to stay chilled whilst the cake is baking

Once baked, peel off the baking paper and let the loaf cake cool for around 30 mins-1hr

Make some holes in the cake surface with a fork and squeeze a 1/4 of a lemon (juice) into it, letting it soak in.

Spoon and spread the glaze on top with a little extra zest and slice into portions!

Nutrition facts per slice:

166 calories, 10g fat, 15g carbohydrates (8g sugar), 3g protein

#baking #glutenfree #cake #snack #glutenfree