Light, lemony sponge smothered in lemon drizzle icing and scattered with candied lemon… our slimming-friendly lemon drizzle cake is an easy-squeezy slice of sweetness. Now, who’s popping the kettle on?
Slimming World lemon drizzle 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 tbsp sweetener granules
100g self-raising flour
grated zest and juice of 1 unwaxed lemon
2-3 drops vanilla essence
for the candied lemon:
1 unwaxed lemon, thinly sliced
1 level tsp sugar
for the lemon drizzle:
2 level tbsp icing sugar
juice of ¼ lemon
2 drops yellow food colouring (optional)
What you do:
1. Preheat your oven to 180°C/fan 160°C/gas 4. Line a small loaf tin with baking paper.
2. In a bowl, whisk together the eggs, spread and sweetener. Sieve in the flour and fold into the mixture with the lemon zest and vanilla. Pour the mixture into the loaf tin and bake for 25 minutes, or until firm and golden. Remove, put on a wire rack and allow to cool completely.
3. Once the cake is in the oven, make the candied lemon. Put the lemon slices and sugar in a small pan with the sugar and enough water to just cover them. Bring to the boil over a high heat, then reduce the heat to low and simmer for about 10 minutes. Drain well, then spread the lemon slices out on non-stick baking paper and leave them at room temperature to dry and crisp up.
4. To make the lemon drizzle, mix the icing sugar in a small bowl with the lemon juice and food colouring (if using) to make a spoonable mixture. Drizzle evenly over the cake and top with the candied lemon slices. Cut into 8 slices to serve.
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