This recipe is for a delicious and healthy Slimming World Lemon Drizzle Cake of site mynrecipes. It is a low-calorie and low-sugar version of the classic lemon drizzle cake, made with Sukrin 1 sweetener instead of regular sugar. The cake is light and fluffy, thanks to the use of separated eggs and self-raising flour, and has a zesty lemon flavor from both the juice and zest of two lemons. The cake is topped with a tangy lemon syrup, made with more lemon juice and sweetener, and can also be drizzled with a simple glaze for added sweetness. This recipe is perfect for those who want to enjoy a sweet treat without compromising on their healthy eating goals.
About Time
- Prep Time:15 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 10 Slices
- Calories: 132 kcal
- 4 Syns per slice
Ingredients:
- 6 large eggs, separated
- Pinch of salt
- 150g (5.3 oz) self-raising flour
- 1/2 tsp bicarbonate of soda (baking soda)
- 150g (5.3 oz) Sukrin 1 sweetener
- 1 tbsp lemon juice
- Zest of 2 lemons
For the lemon syrup:
- Juice of 2 lemons
- 2 tbsp Sukrin 1 sweetener or Splenda
For the glaze (optional; adds 2 extra syns if using):
- 4 tbsp Sukrin Icing (or icing sugar)
- Lemon juice, as needed
- Lemon zest to decorate cake
Instructions:
- Preheat the oven to 180C (350F) and line the bottom of an 8-inch (20cm) cake tin with greaseproof paper. Lightly spray with cake release.
- Using a stand mixer, whisk the egg whites with a pinch of salt on low speed until frothy. Increase the speed to medium-high and continue whisking until you have firm peaks. Transfer to a clean bowl.
- In the same mixing bowl, add the egg yolks, Sukrin 1 sweetener, lemon juice, and zest. Whisk on high speed for 3-5 minutes until the mixture has lightened in color and almost doubled in volume.
- Sieve half of the flour and bicarbonate of soda into the bowl and fold it in. Add half of the egg whites and fold them in. Then, add the remaining flour and mix in. Finally, add the remaining egg whites and gently fold them in, being careful to retain as much volume as possible.
- Transfer the batter to the prepared cake tin and bake for 35 minutes, or until the cake is risen and firm. Let the cake cool in the tin for 10 minutes.
- While the cake is cooling, prepare the lemon syrup by heating the lemon juice and sweetener in a small saucepan over low heat. Stir until the sweetener has dissolved.
- Prick the cake with a skewer a few times and pour the lemon syrup over the cake. Let the syrup absorb into the cake, then turn the cake out onto a plate or stand. The cake may sink slightly, which is normal.
- If desired, mix the Sukrin icing sugar with enough lemon juice to create a glaze that drips off a spoon. Drizzle the glaze over the cake, decorate with lemon zest, and serve immediately.
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