wheat free lemon and raisin drizzle loaf

Submitted by:
fruity and zingy lemon loaf

Preparation time: 10mins
Cooking time: 40-45mins

Serves: 8

Dietary guidance: v 


125g butter
200g caster sugar
2 large eggs
1tsp grated lemon rind
170g spelt flour
2tsp baking powder
1 half tsp xanthium gum
scant tsp salt
125ml rice milk

50g granulated sugar
125ml fresh lemon juice (approx 3 lemons)


Cream butter and sugar.

Beat in eggs and lemon rind.

Sift dry ingredients together and add, alternatively with milk, to creamed mixture. Spoon into a greased 9inch loaf tin.

Bake in a preheated oven at 180 c (gas mark 4) for 40-45mins or until done. Cool in tin.

for topping boil sugar and lemon juice for about 3 mins and spoon syrup over loaf in tin while still hot.

Leave cake for a few more minutes in tin before turning out onto a wire rack to cool further.

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