Rosemary Conley’s lemon drizzle cake Recipe

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serves:

14

Skill:

easy

Cost:

cheap

Prep:

15 min

Cooking:

1 hr

Nutrition per portion

RDA
Calories 144 kCal 7%

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.

More Recipe Ideas

Top Tip

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

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