Lemon Drizzle Cake A Zesty Twist on a Classic: Low-Syn Lemon Drizzle Cake Craving a sweet treat without the guilt? This low-syn lemon drizzle cake is the perfect solution. Bursting with citrusy flavor and a touch of sweetness, this recipe is ideal for those following the Slimming World plan. Enjoy a slice of this indulgent cake guilt-free, knowing that each serving is packed with flavor and low in syns. About Time: Serves: 8 Syns per serving: 4 Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes Ingredients For the cake: 2 eggs 50g low-fat spread 6 tbsp sweetener granules 100g self-raising flour Grated zest and juice of 1 lemon 2-3 drops vanilla essence For the candied lemon: 1 lemon, thinly sliced 1 tsp sugar For the lemon drizzle: 2 tbsp icing sugar Juice of ¼ lemon 2 drops yellow food coloring (optional) Instructions Preheat oven: Preheat your oven to 180°C/fan 160°C/gas 4. Prepare tin: Line a small loaf tin with baking paper. Mix wet ingredients: In a bowl, whisk together the eggs, spread, and sweetener. Combine dry ingredients: Sieve in the flour and fold into the wet mixture along with the lemon zest and vanilla. Bake: Pour the mixture into the loaf tin and bake for 25 minutes, or until firm and golden. Cool: Remove from the oven and let cool completely on a wire rack. Make candied lemon: While the cake is baking, combine the lemon slices and sugar in a small pan with enough water to just cover them. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and spread the lemon slices on baking paper to dry. Make lemon drizzle: Mix the icing sugar, lemon juice, and food coloring (if using) in a small bowl. Drizzle over the cooled cake. Decorate and serve: Top with candied lemon slices and cut into 8 servings. Enjoy your delicious, low-syn lemon drizzle cake!

Lemon Drizzle Cake

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Lemon Drizzle Cake
A Zesty Twist on a Classic: Low-Lemon Drizzle Cake
Craving a sweet treat without the guilt? This low-lemon drizzle cake is the perfect solution. Bursting with citrusy flavor and a touch of sweetness, this recipe is ideal
Enjoy a slice of this indulgent cake guilt-free, knowing that each serving is packed with flavor and low in .

About Time:

  • Serves: 8
  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Total time: 45 minutes

Ingredients

For the cake:

  • 2 eggs
  • 50g low-fat spread
  • 6 tbsp sweetener granules
  • 100g self-raising flour
  • Grated zest and juice of 1 lemon
  • 2-3 drops vanilla essence

For the candied lemon:

  • 1 lemon, thinly sliced
  • 1 tsp sugar
  • For the lemon drizzle:
  • 2 tbsp icing sugar
  • Juice of ¼ lemon
  • 2 drops yellow food coloring (optional)

Instructions

  1. Preheat oven: Preheat your oven to 180°C/fan 160°C/gas 4.
  2. Prepare tin: Line a small loaf tin with baking paper.
  3. Mix wet ingredients: In a bowl, whisk together the eggs, spread, and sweetener.
  4. Combine dry ingredients: Sieve in the flour and fold into the wet mixture along with the lemon zest and vanilla.
  5. Bake: Pour the mixture into the loaf tin and bake for 25 minutes, or until firm and golden.
  6. Cool: Remove from the oven and let cool completely on a wire rack.
  7. Make candied lemon: While the cake is baking, combine the lemon slices and sugar in a small pan with enough water to just cover them. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and spread the lemon slices on baking paper to dry.
  8. Make lemon drizzle: Mix the icing sugar, lemon juice, and food coloring (if using) in a small bowl. Drizzle over the cooled cake.
  9. Decorate and serve: Top with candied lemon slices and cut into 8 servings.
    Enjoy your delicious, low-calorie lemon drizzle cake!

How to cook in an Air Fryer

  • Preheat Air Fryer: Set your air fryer to 180°C (356°F) or the equivalent fan setting.
  • Prepare Tin: Line a small loaf tin with baking paper.
  • Mix Wet Ingredients: In a bowl, whisk together the eggs, spread, and sweetener.
  • Combine Dry Ingredients: Sieve in the flour, baking powder, and salt. Fold into the wet mixture along with the lemon zest and vanilla.
  • Bake: Pour the mixture into the loaf tin and place it in the air fryer. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Remove from the air fryer and let cool completely on a wire rack.
  • Make Candied Lemon: While the cake is baking, combine the lemon slices and sugar in a small pan with enough water to just cover them. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and spread the lemon slices on baking paper to dry.
  • Make Lemon Drizzle: Mix the icing sugar, lemon juice, and food coloring (if using) in a small bowl. Drizzle over the cooled cake.
  • Decorate and Serve: Top with candied lemon slices and cut into 8 servings. Enjoy!

Tips:

  • For a more intense lemon flavor, add a teaspoon of lemon juice to the cake batter.
  • Experiment with different sweeteners to suit your taste preferences.
  • To make this recipe lower in calories, use a low-fat spread or substitute it with applesauce.
  • By using an air fryer, you can enjoy this delicious lemon drizzle cake while potentially saving time and energy compared to baking in a traditional oven.