Sunday, 20 July 2014

Lemon Drizzle cake

Low calorie Lemon drizzle cake
Cake Ingredients:
100g soft butter
175g plain flour (recipe uses SR Flour)
2 tsp baking powder (I add extra tsp as I'm using plain flour)
125g caster sugar (recipe uses 175g golden caster sugar)
2 eggs
6 tbsp milk
Finely grated rind of a Lemon
Icing/lemon syrup:
Juice of a lemon (around 3 tbsp)
100g caster sugar
Preheat oven 180.
Grease and line a loaf tin.
In a mixing bowl, put all the cake ingredients together and whisk for 2-3 minutes.
It should be light and fluffy.

Spoon the mixture into the loaf tin.
Smooth out on top and bake in the oven for 40 mins.

Make up the lemon syrup while it's baking.
Mix together the lemon juice and sugar, set aside.

When the cake is golden and firm to touch. Test cake with a skewer to make sure it's cooked. When it is done, poke lots of holes with the skewer evenly on the top of the cake.
Wait few mins and pour the lemon syrup over the cake.
Let the cake cool in the tin. Take out and you can decorate with lemon icing or dust with icing sugar.
Ta da!! Your 175 per slice lemon drizzle cake it done! Go on treat yourself!
Recipe adapted from Woman's own magazines website.


  1. Hi Mandy, can I use back my 8 inch round tin to bake this ? Thks Maureen

    1. Hi Maureen, I think it would be fine. It will still come out fine I'm sure.