Lemon drizzle loaf is a classic bake sale treat. With its tangy and delicious lemon flavour and it’s sweet yet zesty icing it’s a favourite for all the family.
Don’t get me wrong, it’s a treat but this version has much lower sugar than your usual lemon drizzle without any compromise on flavour.
Leaving off the icing is another way to further lower the sugar content but let’s not take away all the fun. If you think your kids won’t love the taste of lemon give it a go anyway, they might well surprise you. Lemon in a cake is far removed from lemon as a fruit and from lemon in a savoury context.
You can slice this loaf and freeze it in slices making it super convenient to keep in the freezer either iced or un-iced.
There quite a few lemon recipes on the blog why not check them out down below.
Eating this loaf takes me straight back to my childhood, my grandma loved to bake and used to sneak lemon into everything.
She never bought lemons though, there were always neighbours with overly abundant trees that they were desperate to off load. It certainly makes me wish I had the same now when their price skyrockets!
You can’t beat this loaf for a delicious treat for afternoon tea or morning tea.
Lemon drizzle loaf
- 1.5 cups self raising flour
- 2 tbsps maple syrup
- 3 eggs
- ½ cup natural yoghurt
- ⅓ cup coconut oil melted
- 2 tbsps lemon juice
- zest of one lemon
- 3 tbsps lemon juice
- ½ cup icing sugar
- Preheat oven to 180 degrees celsius.
- Combine all the loaf ingredients in a large bowl and mix well to combine.
- Pour into a loaf pan (either lined or silicone).
- Bake for 25 minutes, or until a skewer inserted into the loaf comes out clean.
- Cool in the pan 20 minutes before turning out onto a wire rack.
- Allow it to cool completely.
- Combine icing sugar and lemon juice and whisk to combine.
- Drizzle over the loaf. Allow to set.
- Cut into slices.