Sticky lemon loaf

By Eleanor Ozich

This recipe is extracted from Simply Food by Eleanor Ozich, published by Penguin Random House NZ, RRP $45.00.

Text © Eleanor Ozich, 2021. Photography © Eleanor Ozich, 2021

The thing I love about a loaf is that it’s secretly a fuss-free cake in disguise. You can feel slightly more virtuous eating it, plus it slices easier, too!

Lemon brings a bright, fresh zingy note to this sticky loaf, making it the perfect antidote for a grey, wintery day. It’s a moist and soft loaf that’s enough on its own; however, a slather of butter or a dollop of Greek yoghurt never hurts!

Makes one loaf

½ cup maple syrup or honey
¾ cup natural unsweetened yoghurt or coconut cream
½ cup olive oil or coconut oil
1 tsp baking soda
½ tsp sea salt
zest of 2 lemons
1½ cups spelt flour or all-purpose GF flour
2 free-range eggs


Preheat the oven to 180°C, and line a 12cm x 22cm loaf tin with baking paper.

Place all the ingredients in a food processor, and pulse until well combined. Pour the batter into the prepared loaf tin, and spread out evenly.

Bake for 25 minutes, or until a skewer comes out clean when inserted into the middle. Allow to cool in the tin for 10 minutes before turning out onto a rack.

Will keep for up to 1 week in an airtight container.

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