• Preheat the oven to 160 degrees C
• Line a loaf tin with parchment paper
• In a medium mixing bowl add in the dry ingredients of almond meal, buckwheat flour, baking powder and salt, mix well to combine
• In a small bowl whisk together the eggs, castor sugar and olive oil until well combined
• Pour the wet ingredients into the dry and mix well to combine.
• Add in the zest of a lemon and then the juice of the lemon
• Mix until well combined
• Pour the mixture into the prepared loaf tin and place in the oven to bake for approximately 55mins to 1 hour or until a skewer comes out clean.
• Remove from the oven and let cool in the tin for 10 minutes and turn out onto a wire rack for a further 10-15mins to cool.

For the drizzle sauce

• In a small saucepan over low to medium heat, whisk together juice of a lemon and castor sugar, stir until the sugar is dissolved and then remove from the heat.
• Pour the drizzle sauce over the loaf. Cut into slices and serve with a cuppa.