Lemon Loaf with White Chocolate Drizzle

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Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 9 slices
Calories: 152kcal


  • 240 g self-raising flour
  • 120 g granulated sweetener (e.g. Canderel Sugarly - must be granulated sweetener with similar texture to real sugar)
  • 6 g baking powder
  • 2 g baking soda
  • 1 teaspoon vanilla essence
  • Juice and zest of a lemon
  • 150 mls unsweetened almond milk (or any milk)
  • 60 g melted butter or oil
  • 20 g white chocolate


  • Preheat the oven to 180 degrees Celsius.
  • Warm the almond milk slightly in the microwave for 30 seconds (just so it is not too cold so that it solidifies the melted butter).
  • Add the granulated sweetener, lemon juice, vanilla essence, melted butter/oil and half of the almond milk to a bowl and whisk.
  • Sift in the dry ingredients (self-raising flour, baking powder, baking soda).
  • Fold in with a spatula until the mixture is well combined.
  • Mix in the rest of the almond milk.
  • Pour the batter into a lined bread/loaf tin.
  • Bake in the middle of the over for 40-45 minutes until golden on top and a knife comes out clean. (If it starts to colour too early, cover it with foil to prevent it from burning).
  • Remove the loaf from the oven and allow it to cool in the tin for about an hour (so that it doesn’t crumble when you slice it).
  • Cut the loaf into 9 slices.
  • Melt the white chocolate and drizzle it evenly over the loaf.
  • Sprinkle on the lemon zest.
  • This recipe will keep in an airtight container for a few days at room temperature.


Serving: 1slice | Calories: 152kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g