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!
180g low-fat spread
180g caster sugar
3 eggs, beaten
180g plain flour
1 tsp baking powder
1 tbsp Demerara sugar
Line the bottom of the loaf mould with a strip of parchment paper to make it easier to lift out when cooked.
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.
Nutritional information per portion
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.