{"id":6914,"date":"2025-12-29T09:44:13","date_gmt":"2025-12-29T09:44:13","guid":{"rendered":"https:\/\/slimmingworld.wpenginepowered.com\/blog\/?p=6914"},"modified":"2026-02-19T11:38:15","modified_gmt":"2026-02-19T11:38:15","slug":"slimming-world-lemon-drizzle-cake","status":"publish","type":"post","link":"https:\/\/www.slimmingworld.co.uk\/blog\/slimming-world-lemon-drizzle-cake\/","title":{"rendered":"Slimming World lemon drizzle cake<\/strong>\u00a0"},"content":{"rendered":"\n

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\u2019s popping the kettle on? <\/p>\n\n\n

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Slimming World lemon drizzle cake recipe <\/h2>\n\n\n
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serves 8  
4 Swips per serving 
vegetarian 
ready in 45 minutes, plus cooling <\/p>\n\n\n\n

What you need: <\/strong><\/p>\n\n\n\n

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 <\/p>\n\n\n\n

for the candied lemon: <\/p>\n\n\n\n

1 unwaxed lemon, thinly sliced 
1 level tsp sugar  <\/p>\n\n\n\n

for the lemon drizzle: <\/p>\n\n\n\n

2 level tbsp icing sugar 
juice of \u00bc lemon  
2 drops yellow food colouring (optional) <\/p>\n\n\n\n

What you do: <\/strong><\/p>\n\n\n\n

1. Preheat your oven to 180\u00b0C\/fan 160\u00b0C\/gas 4. Line a small loaf tin with baking paper. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

Fancy an extra slice? <\/h2>\n\n\n
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Join Slimming World today<\/a> to unlock our amazing collection of more than 2,400 recipes on the app and website \u2013 including hundreds of delicious cakes, bakes and desserts!<\/p>\n\n\n

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