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This tender loaf cake tastes like spring! Free from both dairy and gluten, anyone can enjoy a slice of sunshine with Natvia!

  • Serves 8
  • Prep 10 minutes
  • Cook 30 minutes
lemon drizzle loaf cake made with natvia sweetener

This tender loaf cake tastes like spring! Free from both dairy and gluten, anyone can enjoy a slice of sunshine with Natvia!

  • Serves 8
  • Prep 10 minutes
  • Cook 30 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 100 g gluten-free flour
  • 100 g ground almonds
  • 100 g Natvia Natural Sweetener
  • 1 teaspoon baking powder
  • 2 eggs
  • 200 mls milk of choice
  • Zest and juice of 2 lemons
  • For the drizzle:
  • 3 tablespoons Natvia Natural Sweetener
  • Juice of 1 lemon

Nutrition tips/tips – Add in some frozen blueberries, raspberries or cherries for a fruit twist.

– You could use oranges in place of lemons.

METHOD

  1. Preheat the oven to 170C and grease and line a loaf tin.
  2. Mix together the flour, ground almonds, Natvia and baking powder in a bowl
  3. Whisk together the eggs, milk and lemon and pour into the dry ingredients to form a batter. Pour into the tin and spread out evenly.
  4. Bake for 30-35 minutes until golden and risen then leave to cool.
  5. After 10 minutes poke holes in the top of the loaf with a skewer or fork.
  6. Mix together the Natvia and lemon juice then pour over the loaf to cover and leave for 30 minutes - then pop out, slice and enjoy

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