Spelt lemon and maple drizzle cake

Makes one loaf to feed about 8

190g, plus extra for greasing

Unsalted butter, softened


190g

Gilchesters Organic Spelt flour


2

Eggs, large


2 tsp

Baking powder


3

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


180ml

Maple syrup


For the Drizzle


1

Lemon, zest and juice


70g

Caster sugar


Method

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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