Spelt lemon and maple drizzle cake

Makes one loaf to feed about 8

190g, plus extra for greasing

Unsalted butter, softened


Gilchesters Organic Spelt flour


Eggs, large

2 tsp

Baking powder


Lemons, zest of 3 and juice of 1, plus extra for decorating


Maple syrup

For the Drizzle


Lemon, zest and juice


Caster sugar


Pre-heat the oven to 180°C. Grease and line the base and side of a 900g loaf tin with baking parchment. Using electric beaters, beat the butter until very soft and creamy. Beat in the remaining ingredients until well mixed. Spoon into the prepared tin and level the surface. Bake for 35-40 minutes, or until golden and a skewer comes out clean.

For the lemon drizzle mix the lemon zest and juice with the sugar. As soon as the cake comes out of the oven, prick several times with a skewer, then slowly pour the lemon drizzle all over the top, letting it soak into the cake. leave to cool completely in the tin before turning out.

Decorate with extra slices of lemon, and enjoy.

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