2 tbsp Sukrin 1 sweetener or Splenda For the glaze
4 tbsp Sukrin Icing (or icing sugar)
Lemon juice , as needed
Lemon zest to decorate cakes
Instructions:
Preheat the oven to 180C (350F).
Line the bottom of an 8inch (20cm) cake with greaseproof paper and lightly spray with cake release.
Separate the eggs and put the egg whites into the bowl of your stand mixer. Add a pinch of salt and whisk on low speed until frothy.
Increase the speed to medium high and continue whisking until you have firm peaks. Transfer to a clean bowl.
Add the egg yolks, sweetener and lemon juice and zest to the mixing bowl (no need to clean) and whisk on high speed for 3-5 minutes until lightened almost double in volume.
Sieve half the flour and bicarbonate of soda into the bowl and fold it in.
Add half the egg whites and fold in then add remaining flour and mix in.
Add the remaining egg whites and lightly fold them, scraping the bottom and sides of your bowl with a spatula so the batter is evenly mixed.
Try to retain as much of the volume of the egg whites as possible.
Transfer to the prepared cake tin and bake for 35 minutes until cake is risen and firm.
Cool in the tin for 10 minutes
Prepare the lemon syrup: put the juice and sweetener into a small saucepan and heat gently, stirring, until sweetener has dissolved.
Prick the cake with a skewer a few times and pour in the syrup.
Allow for the syrup to absorb then turn out the cake onto a plate or stand.
The cake might sink a little at this point, this is normal.
Mix the Sukrin icing sugar with enough lemon juice so that it creates a glaze that slowly drips off a spoon.
Drizzle over the cake, decorate with lemon zest then slice and serve immediately.
Notes:
These are some tips to make a perfect Lemon Drizzle Cake even though it is a simple recipe. Firstly, it is recommended to separate the eggs when they are cold, but they should be left to reach room temperature before using them in the recipe. Additionally, it is important to avoid getting any egg yolk in the egg whites to ensure successful whisking. The mixing bowl and whisk should be free of any grease or dirt to help the eggs froth up. A hand or stand mixer should be used for this recipe, with the latter being the better option. When whisking the separated eggs, the addition of lemon zest with the egg yolks and sweetener helps to maximize the flavor. Lastly, it is important to use fresh self-raising flour as it contains raising agents that may not work effectively if the flour is past its best.
