Lemon and Marzipan drizzle Loaf
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This lemon drizzle loaf is absolutely divine and perfect during the summer months. I hope you enjoy making it and more importantly eating it. (Marzipan is optional)

Cook Time | 30 minutes |
Servings |
slices
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Ingredients
- 115 g coconut oil
- 270 g gluten free self raising flour
- 190 g unrefined cane sugar
- 1 tsp Baking powder
- 2 lemon Both juice and rind grated
- 170 ml cold water
- 50 g marzipan optional
- 150 g icing sugar
Ingredients
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Instructions
- Combine your dry ingredients with the cold water and 1 lemon (juice and rind)
- Add your melted coconut oil and stir until well combined.
- Transfer to a large loaf tin and bake in a preheated oven (180 degrees) for 25-30 minutes, or until an inserted skewer comes out clean.
- While your loaf is baking, you can start to prepare the lemon drizzle icing. Simply combine the icing sugar with the juice of 1 lemon and stir thoroughly to ensure there are no lumps.
- Once the loaf is baked and cooled, use a small skewer to randomly insert small holes into the cake and drizzle half of your icing on top, ensuring the drizzle is spread evenly over the cake.
- Leave the icing to set for 1-2 hours and drizzle over the remainder of your icing.
- Please note: the icing quanities are based on a small drizzle, however if you like a heavier drizzle, simply double up the icing recipe.
Recipe Notes