Lemon Drizzle Cake

Serving 8 people

75 min


  • apricot jam 5 heaping tablespoons sugar-free apricot jam
  • baking powder 1 1/2 teaspoons baking powder
  • eggs 2 large free-range eggs
  • lemon juice tablespoon of lemon juice
  • lemon zest grated zest of 1 unwaxed lemon
  • maple syrup 1/2 cup maple syrup
  • milk 4 tablespoons milk, to glaze
  • salt pinch of salt
  • spelt flour 1 3/4 cups white spelt flour, sifted
  • unsalted butter 9 tablespoons unsalted butter, softened
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How to make it

  1. Preheat the oven to 350°F.Grease and flour a 5 x 9 inch loaf pan.In a large mixing bowl, cream the butter until pale and fluffy with an electric mixer.
  2. Add 2-3 tablespoons of the flour and beat in the eggs, one at a time.Continue to beat until you have a light, fluffy mixture (if it looks as if it’s curdling, add another tablespoon of flour).
  3. Add the remaining flour, the baking powder, salt, maple syrup and the lemon zest, and fold in very gently using a metal spoon or spatula.Lastly add enough of the milk to get a good dropping consistency.Scrape the mixture into the prepared pan and bake in the oven for about 30 minutes, or until the center springs back to the touch.
  4. Remove from the oven and leave to cool in the pan for about 10 minutes before turning out onto a wire rack to cool completely.
  5. Place the apricot jam and the lemon juice in a small saucepan, bring to a boil, turn down the heat, and simmer for a minute or so.Strain if you wish to make a smoother drizzle sauce.
  6. Brush the jam liberally over the top of the loaf.Find more lemon desserts on Food Republic:Grilled Lemon-Saffron Pound Cake Recipe
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  8. Texas Grapefruit Pie Recipe