Unleash your inner baker and whip up this low calorie lemon drizzle cake. Ready in an hour and 5 minutes, who said you can’t have cake on a diet?


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




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.