- You are here:
- goodtoknow
- Recipes
- Rosemary Conley's lemon drizzle cake
Rosemary Conley's lemon drizzle cake
( ratings)
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!
-
Serves: 14
-
Prep time: 15 mins
-
Cooking time: 1 hr
-
Total time: 1 hr 15 mins
-
Skill level: Easy peasy
-
Costs: Cheap as chips
Ingredients
Line the bottom of the loaf mould with a strip of parchment paper to make it easier to lift out when cooked.
- 180g low-fat spread
- 180g caster sugar
- 3 eggs, beaten
- 180g plain flour
- 1 tsp baking powder
- 2 lemons
- 1 tbsp Demerara sugar
Method
- 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.
By
Nutritional information per portion
- Calories 144(kcal)
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.
Your rating
Average rating:
( ratings)
Your comments