Love a slice of cake but watching what you eat? Try Rosemary Conley’s diet lemon drizzle cake recipe – it’s only 144 cals per slice! For a classic version, see Mary Berry’s lemon drizzle cake.
- 180g low-fat spread
- 180g caster sugar
- 3 eggs, beaten
- 180g plain flour
- 1 tsp baking powder
- 2 lemons
- 1 tbsp Demerara sugar
Preheat the oven to 150°C/300°F/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.
Pour into a loaf mould, lined with parchment paper. Bake in a preheated oven for 60 mins until a skewer inserted into the thickest part comes out clean.
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.
Top tip for making Rosemary Conley’s lemon drizzle cake
Line the bottom of the loaf mould with a strip of parchment paper to make it easier to lift out when cooked.
You might also like...