Lemon Drizzle Loaf Cake
by Zorah Booley Samaai
from The South African Guide to Gluten-Free Baking
“I have always loved a classic lemon pound cake. I love adding lemon to recipes, because it adds a tart, zesty flavour that can really bring a dessert to life.”
Introduction
“I used lemons from the lemon tree in my garden to create this gluten-free lemon loaf, which can be enjoyed by anyone! Similar to a pound cake, this loaf is firm and moist, with a lovely crumble to it and a sweet, lemon flavour coming through.”
Prep time: 20 minutes
Baking time: 30–40 minutes
Ingredients
For the loaf cake
For the lemon drizzle
Method
Preheat the oven to 175°C on the fan setting. Grease a loaf tin with nonstick spray, then line it with baking paper. Set aside.
To make the loaf cake, add the almond flour, oat flour, baking powder and salt to a medium-sized bowl. Whisk to remove any lumps.
In a separate bowl, add the eggs, melted coconut oil, sugar, milk and vanilla extract, and whisk for 1–2 minutes to combine. Add the lemon juice and whisk again.
Add the wet ingredients to the dry ingredients, and combine using either a spatula or by whisking very lightly. Fold in the poppyseeds and lemon zest using a spatula.
Pour the batter into the prepared loaf tin and smooth out the top using the spatula. Bake for 30–40 minutes, until a toothpick inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
To make the lemon drizzle, stir together the icing sugar and lemon juice. The drizzle should be runny but thick enough to coat the back of a spoon, so add the lemon juice a little at a time until you reach the desired consistency. Then, drizzle over the cooled lemon cake. Sprinkle over some more grated lemon zest.
