Lemon and Marzipan drizzle Loaf

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)

Print Recipe

Lemon and Marzipan drizzle Loaf

This lemon drizzle loaf is absolutely divine and perfect during the summer months. I hope you enjoy making it and more importantly eating it.

Keyword

Dairyfree, Glutenfree, Vegan

Cook Time

30 minutes

Servings

slices

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

Keyword Dairyfree, Glutenfree, Vegan Cook Time 30 minutes Servings slices 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

Instructions

1. Combine your dry ingredients with the cold water and 1 lemon (juice and rind)
2. Add your melted coconut oil and stir until well combined.
3. 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.
4. 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.
5. 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.
6. Leave the icing to set for 1-2 hours and drizzle over the remainder of your icing.
7. 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