Lemon Drizzle Cake

Time For Cake

Posted by David Horne.

Sep 04, 2017


Lemon Drizzle Cake

Serves 8
Only 8syns the whole cake.

Ready to eat in just 45 minutes. 



2 Lemons
5 Eggs
45g Granulated sweetener 
50g Self Raising Flour 



Place 30g of the sweetener and the flour in a bowl
Squeeze the juice of one of your lemons into the mix
Grate the zest of both lemons into the mix
Mix all together 
Separate the egg yolks from the white keeping the whites aside for the next step. Beat the yolks and add to the mix.
Whisk the egg whites until they are firm and form soft peaks. then fold the egg whites into the mix.
Place in the cake tin. (I always line the bottom with some baking paper) 
Bake for 20 - 30 minutes at 180c until golden brown. 
to cool a little
Whilst you are waiting for that to happen 
Mix the juice of the second lemon and the remainder 15g of sweetener and pour over the top of the cake.
Bake for a further 10 minutes until the top of the cake is beautifully glazed. 



I always slice the cake through the middle when it is cold and spread some Slimming World lemon curd. This makes what is a lovely cake even nicer.
I have also served it as a dessert with some Muller Light Lemon Yought.