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Rosemary Conley's lemon drizzle cake

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Rosemary Conley's lemon drizzle cake
  • Serves: 14

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

 

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!

Ingredients

  • 180g low-fat spread
  • 180g caster sugar
  • 3 eggs, beaten
  • 180g plain flour
  • 1 tsp baking powder
  • 2 lemons
  • 1 tbsp Demerara sugar

Nutritional information

Each portion contains:

  • Calories144
    7%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

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This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

Line the bottom of the loaf mould with a strip of parchment paper to make it easier to lift out when cooked.

Method

  1. 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.
  2. 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.
  3. 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.

Average rating

  • 4
(68 ratings)

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Your comments

mary knight

So light and fluffy and tasty, and easy to bake. Have made it 4 times in the last 2 weeks, cannot keep it in the tin, family addicted to it !!

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