Lemon Drizzle Cake
Fat per serving 6.90%
Calories per serving 144KCal
180g low-fat spread
180g caster sugar
3 eggs, beaten
180g plain flour
1 tsp baking powder
1 tbsp Demerara sugar
1. Preheat the oven to 150C, 300F, Gas Mark
2. Beat the low-fat spread with the caster sugar, gradually adding the egg. Sieve in the flour and baking powder and beat again adding the finely grated zest of both lemons.
3. Pour into a loaf mould, lined with parchment paper. Bake in a preheated oven for 60 minutes until a skewer inserted into the thickest part comes out clean.
4. When the cake is cooked - remove from the oven and pour over the juice from the 2 lemons and sprinkle with sugar, allow to cool and then serve cold.
Line the bottom of the loaf mould with a strip of parchment paper to make it easier to lift out when cooked.