low calorie lemon drizzle cake
Light lemon drizzle cake
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A lighter version of the ever popular lemon drizzle cake. The version drops the butter in favour of rapeseed oil and fat free yoghurt, making it lower in saturated fat and carbs.
Servings
10
Prep Time
25min
Cook Time
40min
Servings
10
Prep Time
25min
Cook Time
40min
low calorie lemon drizzle cake
Light lemon drizzle cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A lighter version of the ever popular lemon drizzle cake. The version drops the butter in favour of rapeseed oil and fat free yoghurt, making it lower in saturated fat and carbs.
Servings
10
Prep Time
25min
Cook Time
40min
Servings
10
Prep Time
25min
Cook Time
40min
Ingredients
Servings:
Units:
Instructions
  1. Heat the oven to 180C/160C fan/350F/Gas 4. Lightly oil a 20cm round, deep cake tin and line the bottom with parchment paper.
  2. In a large bowl, add the dry ingredients, stirring in the lemon zest. In a jug, mix the eggs, rapeseed oil and yoghurt. Make a well in the ingredients and pour the wet ingredients in. Briefly stir with a large metal spoon, until all ingredients are just combined (careful not to over mix).
  3. Spoon the mixture into the tin and level. Bake for 40 minutes, or until a skewer comes out clean. Cover loosely with foil for the final 5-10 minutes, if it starts to brown too quickly.
  4. While the cake is baking, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml of water. Heat over a medium heat, occasionally stirring, until the sugar has dissolved. Increase the heat to boil for 4 minutes, until liquid is reduced and syrupy. The remove from the heat.
  5. Remove the cake from the oven and let it cool for 5 - 10 minutes in the tin. While it is still warm, turn it out of the tin, peel off the parchment paper and sit the cake on a wire rack, over a baking tray. Use a skewer to make lots of small holes all over the top of the cake. Slowly spoon over half the syrup and let it soak in. Spoon over the rest in the same way, brushing the edges with the last of the syrup.
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Nutrition Information

Amount Per Serving
Calories 293kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
11g
1g
94mg
42g
2g
24g
8g
17%
5%
4%
14%
8%
16%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
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Nutrition Information

Amount Per Serving
Calories 293kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
11g
1g
94mg
42g
2g
24g
8g
17%
5%
4%
14%
8%
16%
* Percent Daily Values are based on a 2000 calorie diet.
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