A light, lemony sponge smothered in lemon zest and sprinkled with candied lemon… our Slimming Lemon Drizzle Cake is a slice of easy-to-squeeze sweetness. Who is knocking the kettle now?
Slimming World Lemon Cake Recipe
serves 8
4 Syns per serving
vegetarian
ready in 45 minutes, plus cooling
What you need.
2 eggs
50g extra light spread (30% fat), suitable for baking
6 level tablespoons of sweetener granules
100g self-rising flour
grated zest and juice of 1 unwaxed lemon
2-3 drops of vanilla essence
for candied lemon.
1 unwaxed lemon, thinly sliced
1 level tsp sugar
for lemon dripping.
2 level spoons of sugar
¼ lemon juice
2 drops yellow food coloring (optional)
What are you doing:
1. Preheat the oven to 180°C/fan 160°C/gas.
2. Beat eggs, cream and sweetener in a bowl. Sift in flour and pour into the mixture of lemon peel and vanilla. Pour the mixture into the loaf pan and bake for 25 minutes or until firm and golden. Remove, place on a wire rack and let cool completely.
3. As soon as the cake is in the oven, prepare the candied lemon. Place the lemon wedges and sugar in a small pan with the sugar and enough water to cover. Bring to a boil over high heat, then reduce heat to low and cook for about 10 minutes. Drain well, then spread the lemon slices on a non-stick baking sheet and leave at room temperature to dry and crisp.
4. To make the lemon drizzle, mix the sugar with the lemon juice and food coloring (if using) in a small bowl to make a spoonful. Pour evenly over cake and top with candied lemon wedges. Cut into 8 slices to serve.
Sweet special offer!
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