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Lemon Drizzle

by Jenna Boyson

I love Lemon Drizzle – It needs to be zesty but light and moist. This is the closest I have come to perfection so far… I hope you like it.


Free From self raising flour - I use Doves Farm
Gluten free baking powder
Caster sugar
Sunflower oil
Dairy free milk – I use KoKo Dairy Free Milk
Apple cider vinegar
Lenon Juice
Lemon Zest


Lemon Juice
Icing sugar


  1. Preheat the oven to 180c – Line a loaf tin with grease proof paper.
  2. Add the vinegar to the Free From milk in a jug. Grate the lemons and put to one side. Juice one of the lemons and add to larger bowl. Add the oil, sugar, lemon zest and milk mixture to the same bowl and mix. In the same bowl sift in the flour and baking powder and mix. Pour mixture into prepared tin. Bake for approx. 45 minutes.
  3. Leave to cool for 5 minutes. Using a skewer stab approximately 10 holes into the sponge. Mix the juice of your 2nd lemon with the icing sugar until it’s all dissolved. Drizzle this all over the top of the cake. Leave to cool for a further 10 minutes. Turn out and leave to completely cool down before serving.