Lemon Drizzle Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
200g Olivani Lite (Olive oil spread)160 g caster sugar3 Tbsp of Equal spoon for spoon sweetenerJuice and zest of 2 lemons4 medium eggs200g GF flour3 Tbsp baking powder50g ground almonds1/4 cup Icing sugarJuice and zest of 1 lemon
Turn oven to 160 C fan-forced. Grease tin.
Beat Olivani and sugar and Equal until mixed and fluffy. Add zest and lemon juice from 2 lemons. Whisk each egg in, one at a time. Fold in flour, baking powder and almonds.
Put into tin and bake for around 45 minutes or until skewer comes out clean.
Mix icing sugar and juice and zest of 1 or 2 lemons to make drizzle (runny icing). Pour over hot cake in tin.
Cool (in tin) for 30 mins (I usually cheat and leave it for 15 then it is warm - yum!!).
Serving Size: Cuts into 10 generous slices
Number of Servings: 10
Recipe submitted by SparkPeople user ANAJAK.
Beat Olivani and sugar and Equal until mixed and fluffy. Add zest and lemon juice from 2 lemons. Whisk each egg in, one at a time. Fold in flour, baking powder and almonds.
Put into tin and bake for around 45 minutes or until skewer comes out clean.
Mix icing sugar and juice and zest of 1 or 2 lemons to make drizzle (runny icing). Pour over hot cake in tin.
Cool (in tin) for 30 mins (I usually cheat and leave it for 15 then it is warm - yum!!).
Serving Size: Cuts into 10 generous slices
Number of Servings: 10
Recipe submitted by SparkPeople user ANAJAK.
Nutritional Info Amount Per Serving
- Calories: 241.3
- Total Fat: 7.1 g
- Cholesterol: 65.1 mg
- Sodium: 193.1 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 1.0 g
- Protein: 4.1 g
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