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Lemon Drizzle Cake

Slimming World extra easy syns: 20.0 per portion
Serves: 10
Preparation time: 15 minutes
Cooking time: 45 minutes

A full fat lemon drizzle cake with some handy tips for less guilt.

Ingredients

  • 225 gms - Unsalted Butter, Softened
  • 225 gms - Caster Sugar
  • 4 - Eggs
  • 1 - Lemon Zest, finely grated
  • 225 gms - Self Raising Flour
  • 1½ - Lemon Juice
  • 85 gms - Caster Sugar

Method

  1. Heat oven to 180°C/Fan 160°C/Gas 4.
  2. Beat together butter and castor until pale and creamy, then add 4 eggs, one at a time and slowly mixing through.
  3. Sift in the flour, then the finely grated lemon zest and mix well to combine.
  4. Line a loaf tine with greasproof paper and spoon in mixture and level the top with a spoon
  5. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
  6. While the cake is cooling in it's tin, mix together the juice of 1 and a half lemons and 85gms sugar to make the drizzle.
  7. Prick the cake all over, then pour over the drizzle mix - the juice will soak in and the sugar form a crisp topping.
  8. Leave in the tin to cool completely, then remove and serve. Will keep in an airtight container for 3-4 days or freeze for up to 1 month
Saturday the 21st of April, 2012 11:58 AM
Tip
By replacing a few ingredients you can reduce the syns: For example - Using low fat margarine instead of butter reduces the portion syns down to 15 per slice. (saving 5 syns) Also reduce the sugar in the drizzle to 40 gms, mix with 5 tbsps Sweetener, reduces it to 13 syns per slice (saving another 2 syns).
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