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…).




Lemon Loaf

  • 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

Lemon Drizzle Topping

  • Juice of 1 lemon
  • Juice of 1/2 lemon zest
  • 35 g (3/8 cup) of coconut sugar
1 hour and 50 minutes
20 minutes
1 hour and 30 minutes
  • 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.

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