Healthy Lemon Drizzle loaf (GF, DF, Low Sugar)

Healthy Lemon Drizzle loaf (GF, DF, Low Sugar)

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This classic and timeless lemon drizzle loaf has been revamped to be just as scrumptious but healthier and more inclusive than the original. Since its gluten, dairy and oil free. As well as being lower in sugar. This makes it the perfect tea time treat your sure to love.   

Coming up with this recipe is something I’ve been wanting to do for a while now. If you’ve even been to Costco and checked out their bakery section (which is to die for). Then you will know about their lemon drizzle loaf. This was a must buy for me every time I went. With its soft, moist and mouthwatering sweet lemon flavour.  

That was until a few years ago when I had to change my lifestyle. Now since I lead a gluten and dairy free life, I’ve had to find/make alternatives to my once favourite foods. Enter this delicious soft and flavour packed lemon drizzle loaf.  

Glazed lemon drizzle loaf

On my search for a suitable lemon drizzle loaf I struggled to find any in supermarkets full stop. Then the ones I did find were packed full of sugar. Even when I searched for recipes online, they all required upwards of 150g-200g of sugar.  

Through a lot of trial and error, four tries to be exact. I finally perfected this scrumptious lemon drizzle loaf. You’d never guess it was lower in sugar and all round healthy. Perfect for an afternoon snack or an after dinner treat.  

Lemon Glaze 

While the lemon glaze is optional it does add a nice zesty kick and that great sticky glaze on top. For that I simply mixed icing sugar and lemon juice together. To create a thick and yet still runny enough to be able drizzle over the top of the loaf. 

 

2 slices of lemon drizzle on a plate

Ingredients needed: 

  • Plain gluten free flour 
  • Almond flour 
  • Plain dairy free yoghurt  
  • Granulated sweetener 
  • Medium eggs
  • Coconut milk  
  • Lemon zest
  • Lemon juice 
  • Baking powder 

Others recipes to check out: 

Blueberry and Lemon Muffins

Apple Pie Muffins

Cherry Bakewell Cookies


Final Result 

I really enjoyed recreating an old favourite of mine. It’s great to be able to make family favourite like these and share them with friends. Where we can all enjoy delicious baked goods regardless of any dietary requirements.  

Sliced lemon drizzle loaf

Healthy Lemon Drizzle loaf

This classic and timeless lemon drizzle loaf has been revamped to be just as scrumptious but healthier and more inclusive than the original. Since its gluten, dairy and oil free. As well as being lower in sugar. This makes it the perfect tea time treat your sure to love.   

Course Dessert, Snack
Cuisine DF, GF, Low Sugar
Keyword Lemon drizzle loaf
Prep Time 12 minutes
Cook Time 38 minutes
Servings 8
Calories 203 kcal
Author emma

Ingredients

  • 175 grams Plain dairy free yoghurt i used alpro soy yoghurt
  • 3 medium Whole eggs
  • 50 grams Sweetener i used natvia
  • 200 grams Gluten free plain flour
  • 65 grams Almond flour
  • 125 ml Coconut milk
  • 2 tbsp Lemon juice
  • Zest of 3 lemons
  • 3 tsp Baking powder

Lemon glaze

  • 40 grams Icing sugar
  • 3-4 tbsp Lemon juice (depending on thickness of glaze)

Instructions

  1. Pre heat oven to 150c

  2. In a medium sized mixing bowl add the plain flour, almond flour, sweetener, baking powder and lemon zest. Stir to combine.

  3. Add the egg, yoghurt, coconut milk and lemon juice. Mix to combine the wet and dry ingredients together. Until you have a smooth batter.

  4. Prepare you loaf tin by lightly coating the sides and bottom with dairy free butter or oil. Then lightly dust with flour. This will help to your loaf from sticking to the tin.

  5. Pour the batter into the prepare loaf tin and bake in the oven at 150c for 30 minutes.

  6. After 30 minutes remove the loaf from the oven and cover with tin foil. Return the loaf to the oven for another 5-8 minutes. The foil will stop the top of the loaf from burning will the centre of the loaf bakes.

  7. Remove the loaf from the oven. Take the foil off and insert a tooth prick or skewer into the centre of the loaf. If it comes out clean then the loaf is finished baking.

  8. Leave the loaf to cool for 5 minutes kin the tin. Then transfer the loaf to a wire cooling rack.

Lemon glaze

  1. Mix the icing sugar and lemon juice together to create a runny glaze.

  2. Poke 5-10 holes into the top of the loaf and drizzle the lemon glaze over the top. Leave to the loaf to cool and the icing to set.

  3. Store the lemon drizzle loaf in an airtight container for up to 5 days. Although it takes best within the first 2 days.

Recipe Notes

Macros per serving with lemon glaze 6.8f 29c 6.4p

Macros per serving without lemon glaze 6.8f 21c 6.4p

lemon drizzle pinterest image



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