Lemon Drizzle Cake

Whether you’re counting Calories or following a diet plan like Weight Watchers, there’s no need to miss out on cake with our slimming-friendly Lemon Drizzle Cake!

Lemon Drizzle Cake | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

We’ve got loads of “loaf” cake recipes – why not try one of these too?

How many Calories are in this Lemon Drizzle Cake?

There are 73 calories in each portion of our slimming friendly Lemon Drizzle Cake. This means it falls into our Everyday Light recipe category. .

This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

What diets is this Lemon Drizzle Cake suitable for?

This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions; 

  • Gluten free flour

You could also enjoy this Lemon Drizzle Cake if you’re dairy free. 

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Lemon Drizzle Cake recipe?

This Lemon Drizzle Cake has 1 Point per portion! So you really can have your cake and eat it!

How to make this Lemon Drizzle Cake

You’ll be amazed how simple this cake is to make. Here’s a summary;

  • Separate the eggs and mix the yolks in with the flour, sweetener, lemon zest and juice
  • Whisk the egg whites to form soft peaks
  • Fold the whites into the lemony mixture
  • Pour carefully into a lined loaf tin and bake until golden
  • Make the drizzle by putting the rest of the sweetener into a saucepan with more lemon juice and heating gently
  • Once the cake is cooked through, pour over the lemon syrup and return to the oven for a few more minutes

Do you need any special ingredients to make this Lemon Drizzle Cake?

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You can buy all of the ingredients for this recipe in a standard supermarket – there is nothing unusual in the recipe at all!

You will need a small loaf tin to cook this in. You’ll be able to pick one up in most large supermarkets, or online from Amazon.

Can you cook this Lemon Drizzle Cake another way?

This cake needs to be baked as per the instructions in the method below.

How do you know when this Lemon Drizzle Cake is cooked?

This Lemon Drizzle Cake is cooked when a skewer is pushed into the cake and is comes out clean. The cake should be golden brown.

This should take approx 25 minutes in the oven.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep this Lemon Drizzle Cake for?

You should keep this Lemon Drizzle Cake in and airtight container.

It won’t last as long as normal cake because it doesn’t contain any fat, but it should keep for around 3 days.

Can I freeze Lemon Drizzle Cake?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

Some of you love this 1 Syn a Slice Lemon Drizzle Cake recipe!

Lemon Drizzle Cake | Slimming & Weight Watchers Friendly
One of our Instagram followers @fataliesw made this dish and loved it!
Lemon Drizzle Cake | Slimming & Weight Watchers Friendly
Another of our Instagram followers @lose_that_baby_weight made this dish and loved it too!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

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1 Syn a Slice Lemon Drizzle Cake

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Lemon Drizzle Cake | Slimming & Weight Watchers Friendly

Votes: 78
Rating: 3.67
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

portions 10 minutes 30 minutes

Calories

WW

Carbs

73kcal 1

Smart Points (Flex/Freestyle)

Coming Soon

Per portions Per portions Per portions
Suitable For Freezing icon Dairy Free icon
Looking for Slimming World Syns?

We agreed with Slimming World to remove their trademarked terms from our website

FIND OUT WHY

INGREDIENTS
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INSTRUCTIONS
  1. Preheat the oven to 180ºC and spray a 1lb loaf tin with Low Calorie Cooking Spray and line with baking parchment.
  2. Remove the zest from the lemons using a hand grater and separate the egg whites from the yolks
  3. Mix together the flour, 2 1/2 tbsp of granulated sweetener, the lemon zest, juice of 1 lemon and 5 egg yolks
  4. In another bowl whisk the egg whites until they form soft peaks
  5. Gently fold the egg whites into the flour and egg yolk mixture, until they are mixed evenly
  6. Pour the mixture into the lined loaf tin.
  7. Bake for 25-30 minutes at 180ºC until golden brown or until the knife comes out clean. Don't be tempted to check it before 25 minutes or the cake will sink!
  8. While the cake is cooking mix the remaining sweetener with the juice of the other lemon and heat on low in a sauce pan
  9. When the cake is done (to check insert a knife and it should come out clean) remove it from the oven, turn the heat down to 100ºC then pour the lemon syrup over the top of the cake and put it back in for another 10 minutes
  10. Leave to cool, and then cut into 8 equal slices

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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  • You don't reproduce the recipe in full
29 Comments
  1. Sounds fantastic! Would it work with another type of artifical sweetener? I’ve got Hermesetas in the cupboard x

    1. Hi Glynnis – you might need to whizz it up in a food processor to make it nice and fine. Otherwise it might be a bit grainy.

  2. I made this cake full of optimism, however it came out rather soggy and very much like eggy bread? What did I do wrong? Im desperate to try the chocolate and orange one. Thank You 🙂

    1. Hi Emma,
      Step 2 should be 2 and a half tbsp of Sukrin, as you need to reserve some for the drizzle. This has been changed in the instructions

  3. How do you ladies store this please? Last time I made it I stored in a tub and it started going mouldy after 2 days 🙁

    1. Hi Hannah
      Generally, it doesn’t last that long in our house! You may want to try keeping it in the fridge, especially if your kitchen is on the warmer side

  4. Made this tonight for me and a friend she says it very eggy tasting!! And i never done it right as no margy or not enough flour whos right ? Should it taste eggy?

  5. Made this today. I liked it husband didn’t.
    I will make it again for me.

    I ate it with some thawed frozen fruit and vanilla yogurt….lovely

  6. I’ve made this today and had to whisk the egg white by hand. I’m not sure if I’ve done it right – I doesn’t really taste like a ‘cake’…
    I’ll try again but buy an electric whisk I think 🤔

  7. I have just made this cake today and I didn’t like it, it’s very eggy did I do something wrong? But I did make the raspberry and white chocolate muffins and they are delicious 😋

  8. Do these need to go in the fridge? I’ve devided mine into muffin tins and added a little orange zest and juice too they’re springy and yummy but I’m worried with that much egg they need storing properly but then read post above about them going mouldy in a tub! Help!

  9. I have made lemon drizzle cake several times, this is the best recipe so far, it tastes lovely and no issues with consistency, etc. It looks exactly like the picture, however, if you do not whisk using an electric whisk, it does affect the consistency a lot, as it’s very dufficult to get the egg whites stiff enough by hand.

  10. Just made this. The texture is lovely. But it’s not very sweet. It’s quite savoury. I used sucralose granulated sweetener it’s fluffy like candarel. It just disappeared into the mixture. Is that my mistake? Should I be using more? Or something else?

      1. Hi Sarah,

        You need to make sure that the cake is mixed thoroughly before baking. It can also help to turn it upside down to cool 😊

  11. Hi Kate – doesn’t this recipe need baking powder? I baked the banana loaf with chocolate chips on Sunday (delicious!) which was a similar recipe – doesn’t it help it to rise?

    1. Hi Alax,

      You need to be careful when folding all the ingredients together that you don’t knock out any air, make sure you whisk the egg whites until they form soft peaks, and be sure to use self raising flour and not plain flour. Try not to open the oven door until the cooking time is up as it can deflate if opened too soon 😊

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