Low calorie recipes: Lemon drizzle cake
Friday 19 October 2012
YOU WILL NEED
100g softened butter
175g self-raising flour
1 tsp baking powder
175g golden caster sugar
2 large eggs
6 tbsp milk
finely grated rind of 1 large lemon
For the icing
juice of 1 large lemon (you need 3 tablespoons)
100g golden caster sugar
Serves: Cuts into 10 slices
Cook time: 45 mins
Prep time: 20 mins
Calories per serving: 175
HOW TO DO IT
1. Preheat the oven to 180C/fan oven 160C. Butter and line the base of a shallow oblong tin (about 18x28cm/7x11in) with baking parchment. Tip all the cake ingredients into a large mixing bowl and beat for 2-3 minutes, until the mixture drops easily off the spoon.
2. Spoon the mixture into the tin and smooth the surface with the back of a spoon. Bake for about 40 minutes, until golden and firm to the touch.
3. Meanwhile, make the icing: beat together the lemon juice and sugar, pour the mixture evenly over the cake while it is still hot, then leave to cool.
