I have a soft spot for lemons, especially when it comes to baking. After making my famous lemon muffins for Slimming World, I felt it was time to make a delicious lemon drizzle cake.
Making a delicious lemon drizzle cake is something I enjoy doing very much. With its amazing flavours and satisfyingly filling texture, this recipe has been a mainstay in my kitchen for years. It's the ideal treat to satisfy your cravings without gaining too much weight!
Look no further if you're looking for a delicious lemon drizzle cake that will help you lose weight. I've tried to make it as easy as possible for you, and the result should be delicious and light in colour. Just watch how long you leave it in the oven!
SLIMMING WORLD LEMON DRIZZLE LOAF CAKE
This slimming world lemon drizzle cake is the perfect option whether you're getting ready for a dinner party or just in the mood for something sweet after dinner. It's a simple task that anyone can master, full of flavour and quick to make.
This recipe is unique in that it is straightforward and contains no strange or dangerous ingredients. My favourite flavour, lemon, takes centre stage. If you do buy lemons, make sure they are not waxed.
Making this delicious lemon drizzle cake helps me relax when I'm stressed, nervous, or tired. Not only does lemon's soothing scent keep me from buying essential oils, but when baked, it makes a delicious treat!
TOOLS FOR LEMON DRIZZLE CAKE
I use several different kitchen tools to make this recipe come to life. The following links are affiliate links, which means you won't pay me anything extra but I will receive a small commission. With your help, I can make even more amazing recipes related to the slimming world in the future.
SLIMMING WORLD LEMON DRIZZLE CAKE'S SYN VALUE
As you look at this lemon cake, you may be thinking there's no way it could be a low-syn slimming treat. It has a surprisingly low syns count. This cake only counts for 4 syns for a generous slice, which is pretty amazing!
It's important to note that most syns are related to the frosting. If you want a slightly healthier version, you might want to skip the frosting. But I have to admit, one thing that makes the cake look better overall is the icing.
This delicious cake recipe is an affordable option for those searching for inexpensive cake recipes, as it only costs £1.78 to make. I love to experiment with inexpensive dinners, and this cake is a great fit for that theme. Don't forget to budget your money and plan your meals!
INGREDIENTS:
150 g Low-Fat Spread
and 115 g Self-Raising Flour
Four tablespoons SukrinOne or two eggs
One teaspoon of baking powder
One lemon, juiced and zest
ICING:
125 grammes (25 syns) of icing sugar,
1 lemon, juice only
INSTRUCTIONS:
Set the oven's temperature to 180°C (400°F), Gas Mark 6.
Zest the lemon with a fine grater and stir it into the cake batter.
Slice the lemon in half, then squeeze out the juice, being careful not to let any pith get into the drink.
Mix the flour, sweetener, baking powder, eggs, low-fat spread, lemon zest, and lemon juice thoroughly in a sizable bowl.
Transfer the blend to a loaf pan with lining.
The lemon cake should be baked for 20 to 25 minutes, or until the loaf turns golden and a skewer inserted into the centre comes out clean.
For the icing:
juice the lemon into a bowl, being careful to remove the pith.
Add the icing sugar little by little until well combined.
Pour the frosting over the cake and place it in the fridge to help it solidify.
After the frosting is firm, cut into slices and enjoy the delicious cake.
Lemon Drizzle Cake
Ingredients
- 150 g Low-Fat Spread
- 115 g Self-Raising Flour
- 4 tbsp SukrinOne or two eggs
- 1 tsp of baking powder
- 1 lemon juiced and zest
ICING:
- 125 g (25 syns) of icing sugar
- 1 lemon juice only
Instructions
- Set the oven's temperature to 180°C (400°F), Gas Mark 6.
- Zest the lemon with a fine grater and stir it into the cake batter.
- Slice the lemon in half, then squeeze out the juice, being careful not to let any pith get into the drink.
- Mix the flour, sweetener, baking powder, eggs, low-fat spread, lemon zest, and lemon juice thoroughly in a sizable bowl.
- Transfer the blend to a loaf pan with lining.
- The lemon cake should be baked for 20 to 25 minutes, or until the loaf turns golden and a skewer inserted into the centre comes out clean.
For the icing:
- juice the lemon into a bowl, being careful to remove the pith.
- Add the icing sugar little by little until well combined.
- Pour the frosting over the cake and place it in the fridge to help it solidify.
- After the frosting is firm, cut into slices and enjoy the delicious cake.