Lemon Drizzle Cake

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Lemon Drizzle Cake calories by ingredient
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Gluten and Dairy free Gluten and Dairy free
Number of Servings: 10


    200g Olivani Lite (Olive oil spread)
    160 g caster sugar
    3 Tbsp of Equal spoon for spoon sweetener
    Juice and zest of 2 lemons
    4 medium eggs
    200g GF flour
    3 Tbsp baking powder
    50g ground almonds

    1/4 cup Icing sugar
    Juice 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.

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