Rosemary Conley’s lemon drizzle cake recipe

Click to rate
(752 ratings)
Sending your rating
serves: 14
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 1 hr

Nutrition per portion

RDA
Calories 144 kCal 7%
  • We earn a commission for products purchased through some links in this article.
  • 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

    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.

    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.

    Click to rate
    (752 ratings)
    Sending your rating

    Explore More