Gentle, 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’s popping the kettle on?
Slimming World lemon drizzle cake recipe
serves 8
4 Swips per serving
vegetarian
prepared in 45 minutes, plus cooling
What you want:
2 eggs
50g extra-light unfold (30% fats), appropriate for baking
6 degree tbsp sweetener granules
100g self-raising flour
grated zest and juice of 1 unwaxed lemon
2-3 drops vanilla essence
for the candied lemon:
1 unwaxed lemon, thinly sliced
1 degree tsp sugar
for the lemon drizzle:
2 degree tbsp icing sugar
juice of ¼ lemon
2 drops yellow meals colouring (non-compulsory)
What you do:
1. Preheat your oven to 180°C/fan 160°C/gasoline 4. Line a small loaf tin with baking paper.
2. In a bowl, whisk collectively the eggs, unfold and sweetener. Sieve within the flour and fold into the combination with the lemon zest and vanilla. Pour the combination into the loaf tin and bake for 25 minutes, or till agency and golden. Take away, placed on a wire rack and permit to chill utterly.
3. As soon as the cake is within the oven, make the candied lemon. Put the lemon slices and sugar in a small pan with the sugar and sufficient water to simply cowl them. Deliver to the boil over a excessive warmth, then scale back the warmth to low and simmer for about 10 minutes. Drain properly, then unfold the lemon slices out on non-stick baking paper and go away them at room temperature to dry and crisp up.
4. To make the lemon drizzle, combine the icing sugar in a small bowl with the lemon juice and meals colouring (if utilizing) to make a spoonable combination. Drizzle evenly over the cake and prime with the candied lemon slices. Lower into 8 slices to serve.
Fancy an additional slice?
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