Thursday, 1 March 2012

Low-Fat Lemon Cake: Lemon drizzle cake

This is a very "lemony" version of my basic low-fat cake recipe. You need to pour lemon syrup after the cake is baked. 1 lemon would be enough, but try 2 if you like a really lemony flavour. :) 


  • 6 oz Castor Sugar 
    Baked in a lof tin. decorated with lemon icing
    (Lemon juice and icing sugar)
  • 6 oz SR Flour (or plain flour + 2tsp baking powder)
  • 6 oz Low-Fat Spread (ignore the note on the package “Not suitable for baking” It seems to work fine.) 
  • 2 Eggs  
  • The Zest of 1 or 2 Lemons
  • 2 Tbsp Milk
 For Lemon Syrup 
  • The Juice of 1 or 2 Lemons
  • 1 or 2 Tbsp Sugar


  1. Pre-heat the oven to 180 °c or 160°c for fan oven.
  2. Put all ingredients in the food processor, or stand mixer, and mix well. (but not too much) I normally use a hand mixer.
  3. Bake in the oven for about 40 to 50 minutes.
  4. When the cake is baked, let it stand in the tin for 5 minutes.
  5. Make 12 holes with a fine skewer.
  6. Make a syrup with lemon juice and sugar and pour over the cake.
  7. Wait about 20 minutes for the cake to absorb the syrup and then remove the cake from the tin.
  8. Finish with a thin even layer of granulated sugar and a few pieces of lemon zest