Lemon Drizzle Cake
Nutritional Info
- Servings Per Recipe: 38
- Amount Per Serving
- Calories: 91.8
- Total Fat: 4.1 g
- Cholesterol: 17.1 mg
- Sodium: 42.0 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 0.2 g
- Protein: 1.1 g
View full nutritional breakdown of Lemon Drizzle Cake calories by ingredient
Introduction
Yummy... next time I make it I'm going to replace the sugar with sweetener and see how it works!This recipe makes two cakes! Yummy... next time I make it I'm going to replace the sugar with sweetener and see how it works!
This recipe makes two cakes!
Number of Servings: 38
Ingredients
-
225g Soya Margarine
225g Caster Sugar
4 Eggs
Finely Grated Zest of 1 Lemon
225g Self Raising Flour
For the Drizzle Topping:
Juice of 1 1/2 Lemons
85g Caster Sugar
Directions
Heat oven to 180C/fan 160C/gas 4.
Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
Sift in the flour, then add the lemon zest and mix until well combined.
Line 2 x loaf tins (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle.
Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
Leave in the tin until completely cool, then remove and serve.
Serving Size: 19 x 1cm Slices per cake (38 in total)
Number of Servings: 38
Recipe submitted by SparkPeople user BOARDBABE1973.
Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
Sift in the flour, then add the lemon zest and mix until well combined.
Line 2 x loaf tins (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle.
Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
Leave in the tin until completely cool, then remove and serve.
Serving Size: 19 x 1cm Slices per cake (38 in total)
Number of Servings: 38
Recipe submitted by SparkPeople user BOARDBABE1973.