Lemon Drizzle Cake – 2 ways Spelt + Buckwheat Flour Recipes

Lemon Drizzle Cake – 2 ways  Spelt + Buckwheat Flour Recipes

I was curious if I could make a lemon drizzle cake 2 ways; Lemon Drizzle Cake with Spelt flour and a Lemon Drizzle cake with buckwheat flour. I wanted a simple Lemon Drizzle cake recipe that was easy to make at home and was still light, fluffy and moist.

Voted the number one for the most popular English cake I was inspired by the renowned English baker Mary Berry for her easy lemon drizzle loaf cake recipe however, she used self-raising flour (which I rarely buy or use) therefore, I have adapted and swapped out self-raising flour for Spelt flour and buckwheat flour (naturally gluten-free). If you're looking for an alternative Lemon Drizzle recipe, maybe a Spelt Lemon Drizzle Recipe or a Gluten-free Buckwheat Lemon drizzle cake then try this Sue Maree P cake recipe.

Check out my video for step by step instructions on how to make.

Cake Ingredients

  • *Spelt or Buckwheat Flour – 175g (about 1 1/4 cup)
  • Baking Powder – 2 1/4 tsp
  • Castor sugar – 175g (about 3/4 cup + 2 tbsp)
  • Large eggs – 3
  • Unsalted Butter – 175g (about 3/4 cup)
  • Lemon Zest – 1


  • Sugar – 100g (about 1/2 cup)
  • Juice from 1 lemon


  1. PREHEAT  – oven to 170˚C fan (190˚C)
  2. PREPARE – grease with butter and paper line small loaf tin (1lb)
  3. BEAT butter and sugar together until fluffy and creamy
  4. ADD eggs one at a time and lemon zest beat together until smooth
  5. SIFT – flour, baking powder then add to the butter mixture. Be careful not to over beat
  6. POUR your cake batter into a prepare tin
  7. BAKE – 40 mins or until golden brown
  8. PREPARE – the drizzle. Mix the lemon juice and sugar in a bowl or jug
  9. POKE – the warm cake with holes, then pour over the lemon syrup while the cake is still in the tin
  10. LEAVE – the cake to cool for 20 mins then lift the cake from the cake tin

Sue Maree P's Baking Tips

  • *Flour – swap out for self raising flour and leave out the baking powder.
  • Sift flour with the baking powder for the best results
  • Sugar – must use castor in the cake as regular sugar will not dissolve properly. However, use regular sugar on top to get the crisp sugary coating
  • Baking - use the middle shelf baking to avoid the top of the cake cracking. Avoid opening the oven door while baking as this will cause the cake to sink in the middle.
  • Storage – the cake will keep for three days in a sealed container at room temperature. You could freeze the cake for up to 2 months if covered correctly.
  • Butter – make sure the butter is pre-cut into cubes and at room temperature at least an hour before baking.
  • Measuring – I'd recommend using a set of scales to ensure accuracy and you'll get better results and more consistent. All cup conversions are approx. for USA.
  • Cake tin – As a rough guide, a 2lb (900g) loaf tin is about 21cm long, 11cm wide and 7cm high. (8 x 4 x 3 inches). 1 lb (450g) loaf tin is 16cm long, 11cm wide and 7cm high (6 x 4 x 3 inches).