Lighter Lemon Drizzle
This 'lighter' version of the classic lemon drizzle cake means you can have an extra slice!
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- Prep Time
- 1 hour 15 mins
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- Cook Time
- (3/5)
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- Serves
- 10
Ingredients
- Frylight Cooking Spray
- 1 large unwaxed lemon, juice and zest
- 150g caster sugar
- 160ml low-fat natural yogurt
- 150ml sunflower oil
- 270g self-raising flour
- 2 large eggs
Directions
- Preheat the oven to 160 °C. Spray a 20cm diameter round cake tin well with Frylight.
- Pour the lemon juice into a small bowl and mix in 1 tablespoon of sugar. Set aside.
- Place the lemon zest in a large bowl and add the remaining sugar with the yogurt, oil, flour and eggs. Using a wooden spoon mix everything together for 1 minute.
- Pour the mixture into the prepared cake tin and cook in the middle of the oven for 55 minutes or until risen and springy when touched.
- Remove the cake from the oven and stand the tin on a cooling rack. Slowly spoon the prepared lemon juice over the hot cake. Allow it to cool down completely in the tin before turning out.
- Once completely cooled add a light lemon icing or icing sugar, slice and enjoy.
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