Lemon Drizzle Cake
Lemon Drizzle Cake
This wonderful citrus sponge is incredibly light and moist - this cake has polenta added to it which provides a lovely crumbly texture. The Lemon Drizzle Cake is a dessert which will leave friends begging for another slice!
Serves: 10
Preparation time: 15 minutes
Cooking time: 1 hour
You will need a 900G/2Ib greased and lined loaf tin
Ingredients:
200g/7oz low fat spread
25g canderel sweetener
Zest and juice of 2 lemons + 2 lemons for topping
2 tbsp mild olive oil
4 large eggs
150g/5oz self-raising flour, sifted
1 tsp baking powder, sieved
100g/31/2 oz fine polenta
1tsp sweetener to mix with lemon juice for the topping
Method:
Preheat the oven 170ºC/Gas 3
In the mixer bowl of a food mixer, add the low fat spread and canderel and beat together until light and fluffy. Add the lemon zest and olive oil and beat again until incorporated.
Now add the eggs one at a time, along with a tbsp of flour then fold in the remaining flour and baking powder followed by the polenta and lemon juice.
Spoon the mixture into the tin and level the surface. Bake for about 60-70 minutes, loosely covering with foil towards the end if it is beginning to brown too much. It is ready when a skewer inserted into the middle comes out clean. It will also just about feel firm in the middle.
Mix the remaining lemon juice with the sweetener and whilst the cake is still make small holes in the cake with a skewer then pour the mixture over and leave to cool completely before removing from the tin and slicing to serve.
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