Lemon Drizzle Cake


Preparation: 30 minutes

Difficulty: simple

Yield: 8 pieces

Fructose: 0,14 g per piece

Glucose: 21,42 g per piece


Sorbitol: non



  • 175 g butter (lactose free)
  • 175 g corn sugar
  • 3 eggs
  • 225 g spelt flour
  • 2 tsp baking powder
  • 2 tbsp milk (lactose free)
  • 2 packets lemon zest ( or 28 g fresh zest)
  • 6 tbsp lemon juice
  • 3 tbsp rice syrup




  1. Pre-heat the oven to 160 degrees
  2. Cream the butter and sugar until fluffy
  3. Add the eggs one by one and beat further
  4. Mix the flour, baking powder and lemon zest together and add
  5. Pour in the milk and lemon juice, mix well 
  6. Grease a loaf tin or use a silicon one and pour in the batter
  7. Bake for approx 45 minutes. The cake may go a bit dark, but leave it in until it`s fully baked (test it with a skewer)
  8. When the cake is ready, take it from the oven, but leave it in the tin
  9. Slowly heat the rice syrup and lemon juice, no need to boil
  10. While the cake is still warm, make holes in the cake with a skewer and drizzle the lemon syrup over it
  11. Leave the cake to cool and if you want you can ice it
  12. Used powdered corn sugar (grind it) , a little bit of lemon juice and a bit of hot water to make the icing
  13. leave the icing to dry and then enjoy!!┬á­čśë


Fructose/Glucose/Sorbitol content, without guarantee