While browsing through Instagram, I saw this recipe on the Prima account – https://www.prima.co.uk/all-recipes/ It’s not hard to get me interested when I see lemon and then to add fresh rosemary to the mix, well it was so intriguing and interesting that I wanted to give it a try.
Originally the recipe has a higher sugar content which I’ve greatly reduced plus I decided to try and convert it to a gluten free version and hope it wasn’t noticed and what do you know, it worked! It’s impossible to tell this cake is gluten free. It’s been a big success and I love it. All the tasters thought it was plenty sweet with the reduced sugar quantity too. Other than cutting up the rosemary into teeny bits, it’s quick and simple to make so give it a go.
This is a traditional Lemon Drizzle Cake with a crunchy top. I’ve made the original version and then adapted it a bit – delicious as it was, I felt there was something not quite hitting the mark. I’m delighted with the second version too so I’ll write up both and it’s up to you which you make.
The first one is a light, moist sponge with a nice tangy, slightly crunchy topping – the second, ingredients in the brackets, will give you a light, very lemony sponge with a tangy, crunchy topping. As usual, I’ve reduced the sugar substantially and it’s still perfectly lovely 🙂
A wonderfully light and moist loaf cake which combines two of my favourite taste combinations – lemons and blueberries. The addition of Greek yoghurt helps to create a very light, tasty result.
You can choose to cover the entire cake with a lemon icing, drizzle it lightly over the top or leave it off completely. That’s the beauty of this lovely anytime recipe! It will adapt to most occasions. Serve it with some extra blueberries and a dollop of Greek yoghurt.