Lemon Drizzle Loaf
It is safe to say that London has been a little bit on the dull and wet side this week. And while I have all my fingers (and toes) crossed for a sunny weekend, this lemon drizzle loaf is the perfect sweet treat to brighten the weekend. As a lover of all things lemony, this classic take on the lemon drizzle tea-time favourite sure went down well with me and the rest of LK HQ, and I am quite sure you will all agree. I’ve topped this cake off with the traditional lemon drizzle, some added coconut yoghurt and berries for extra yumminess (and yes I am currently writing this while digging into another slice...).
Prep: 20 minutes
Cook: 1 hour and 30 minutes
Total: 1 hour and 50 minutes
- 400 g (4 1/2 cup) ground almonds,100 g (1 cup) buckwheat flour,50 g (1/2 cup) coconut sugar,2 tbsp coconut oil,100 g cashew butter,100 ml (3/4 cup) maple syrup,410 ml (2 cups) almond milk,Zest of 3 lemons,Juice of 1 lemon,1 tsp of vanilla powder
- Juice of 1 lemon,Juice of 1/2 lemon zest,35 g (3/8 cup) of coconut sugar
Lemon Drizzle Topping
Preheat the oven to 180 degrees celsius, grease and line a loaf tin with greaseproof paper.
Next melt the coconut oil on a low heat in a saucepan.
Mix the ground almonds, buckwheat flour, coconut sugar and vanilla powder in a large mixing bowl.
Add the melted coconut oil, maple syrup and almond milk and mix again.
Grate the lemons using the zest of three lemons and the juice of one. Add this to the mixture and stir.
Spoon the mixture into the loaf tin and place in the oven for one hour and 30 minutes.
To make the lemon drizzle, mix all ingredients into a bowl and stir.
Once the cake is baked, remove from the loaf tin and place on a wire cooling rack.
Using a skewer, poke several holes through the cake and pour over the lemon drizzle.