Dessert

Lemon Drizzle Cake is for Dessert.

Lemon Drizzle Cake takes 10 minutes to prepare.

Lemon Drizzle Cake takes 40 minutes to cook.

Lemon Drizzle Cake makes 10 servings.

The ingredients for Lemon Drizzle Cake are:

200g Olivani Lite (Olive oil spread)
160 g caster sugar
3 Tbsp of Equal spoon for spoon sweetener
Juice and zest of 2 lemons
4 medium eggs
200g GF flour
3 Tbsp baking powder
50g ground almonds

1/4 cup Icing sugar
Juice and zest of 1 lemon

Here is how you make Lemon Drizzle Cake:

Turn oven to 160 C fan-forced. Grease tin.Beat Olivani and sugar and Equal until mixed and fluffy. Add zest and lemon juice from 2 lemons. Whisk each egg in, one at a time. Fold in flour, baking powder and almonds.Put into tin and bake for around 45 minutes or until skewer comes out clean. Mix icing sugar and juice and zest of 1 or 2 lemons to make drizzle (runny icing). Pour over hot cake in tin.Cool (in tin) for 30 mins (I usually cheat and leave it for 15 then it is warm - yum!!).Serving Size: Cuts into 10 generous slicesNumber of Servings: 10Recipe submitted by SparkPeople user ANAJAK.

The nutritional information for Lemon Drizzle Cake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 241.3

• Total Fat: 7.1 g
• Cholesterol: 65.1 mg
• Sodium: 193.1 mg
• Total Carbs: 41.9 g
• Dietary Fiber: 1.0 g
• Protein: 4.1 g

The dietary needs meet for Lemon Drizzle Cake is Gluten Free