Lemon flavoured bakes are the best. Especially this time of year when you crave more zesty, fresh flavours.
These lemon drizzle cake slices are perfect for when you fancy lemon cake but don’t want to make a huge cake with giant slices (or you do, but know you shouldn’t) and if using the sugar-free option, are really quite a healthy alternative!
It’s easy to make these gluten-free because the sponge is so moist, thanks to the drizzle and yoghurt, that it can withstand the gluten-free flours (usual) drying effects.
Simply replace the spelt flour for gluten-free flour! Or if you simply can’t find spelt flour, you can just use regular plain flour too :-)
For the lemon cake
- 1 cup spelt flour, or equal amounts of gluten-free plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 3 tbsp sunflower oil or mild olive oil
- 1/3 cup maple syrup
- 1 tbsp lemon zest
- 1/2 cup dairy free yoghurt
- 1/4 cup almond milk
- 1 tsp apple cider vinegar
For the drizzle
- 1 tbsp maple syrup
- 2 tbsp lemon juice
For the lemon icing & decoration
- 8 tbsp Icing sugar or powdered xylitol, for a sugar-free version
- 2 tbsp lemon juice
- optional Dried lemon slices and zest
To make the cake
- Preheat oven to 180C / 350F and line an 8x8 inch baking tray with greaseproof paper.
- Mix the dry ingredients together in a large bowl. Add the wet ingredients in, leaving the apple cider vinegar until last and stir until well combined.
- Pour the mixture into the baking tray and bake for 20-25 minutes until golden brown, spongey and a cake tester comes out clean.
To make the drizzle
- Whilst it's still warm from the oven, poke a few holes in the cake using a skewer or fork. Prepare the drizzle by mixing the maple syrup and lemon juice together and pouring over the cake. Using a pastry brush to spread it evenly over the top of the cake.
- Leave the cake to cool whilst you prepare the icing.
- To make the icing, simply mix the powdered sugar with the lemon juice until you have a thick runny icing. You may need to add more lemon juice or more powdered sugar until you have the desired consistency.
- Spread the icing onto the cooled cake and allow to set. I put mine in the fridge for 30 minutes.
- Then cut into 16 small squares and decorate with dried lemon slices or zest.