Lemon Drizzle Cake

  • 10MINS
  • 30MINS
  • 73KCAL

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!

NutritionPer Serving

  • Calories73
  • Carbs6g
  • Protein5g
  • Fat3g
  • Saturates1g
  • Sugars1g

Lemon Drizzle Cake - Pinch of Nom Slimming Recipes

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 to know in the blurb!

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

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 or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Lemon Drizzle Cake recipe?

  • You need to count 2 Points per portion of this Lemon Drizzle Cake recipe if you’re on WW Green. 
  • You need to count 1 Point per portion of this Lemon Drizzle Cake recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Lemon Drizzle Cake recipe if you’re on WW Purple.

You really can have your cake and eat it!

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!

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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.

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.

Step 1

Preheat the oven to 180ºC and spray a 1lb loaf tin with Low Calorie Cooking Spray and line with baking parchment.

Step 2

Remove the zest from the lemons using a hand grater and separate the egg whites from the yolks.

Step 3

Mix together the flour, 2 1/2 tbsp of granulated sweetener, the lemon zest, juice of 1 lemon and 5 egg yolks.

Step 3 pinchofnom.com

Step 4

In another bowl whisk the egg whites until they form soft peaks.

Step 5

Gently fold the egg whites into the flour and egg yolk mixture, until they are mixed evenly.

Step 5 pinchofnom.com

Step 6

Pour the mixture into the lined loaf tin.

Step 6 pinchofnom.com

Step 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!

Step 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.

Step 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.

Step 10

Leave to cool, and then cut into 8 equal slices.

Lemon Drizzle Cake - Pinch of Nom Slimming Recipes

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!

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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!
  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • KCals 73
  • Carbs 6G
WW Points
  • 2 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 50 g Self Raising Flour
  • 3 tbsp Granulated Sweetener
  • 2 Lemons
  • 5 Eggs

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

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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

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Lemon Drizzle Cake - Pinch of Nom Slimming Recipes

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36 comments

See what others have to say

CaroleSaturday 30th May 2020

How would you adapt the recipe if using gluten free self raising flour

Reply

    LisaTuesday 2nd June 2020

    Hi Carole. Gluten free flour is often more absorbent than normal wheat flour, so you may have to add some extra liquid. As brands do vary, we suggest you have a look on the packet for any instructions specific to your brand. Hope this helps.

    Reply

      CaroleFriday 5th June 2020

      Thank you

KatieWednesday 1st April 2020

Mine tasted like a Yorkshire pudding 🙁 any idea why ?

Reply

    Holly LevellWednesday 20th May 2020

    Hi Katie, you could try a different sweetener? We use Sukrin 1 which is an all-natural granulated stevia sweetener alternative to sugar with zero calories. It also shares the exact same sweetness and weight to sugar but some sweeteners have a totally different ratio so you may need to use more or less to get the same results. Hope that helps!

    Reply

Abigail BarwellSaturday 13th July 2019

Hi
I love this cake as it tastes good and is so simple to make. However I can never stop it from sinking any idea how I can stop that? Rises brilliantly I turn the heat off but but don’t open the oven and it still sinks.

Reply

    Holly LevellWednesday 20th May 2020

    Hi Abigail, you need to be really careful not to over mix the mixture when you fold in the flour and egg yolks. Try to be as gently as possible hope that helps!

    Reply

OliveSunday 26th May 2019

Can I use sukrin flour?

Reply

    Emma TMonday 3rd June 2019

    Hi Olive,

    We’ve not tested this with different flours – almond and coconut flours tend to be very absorbent so require more wet ingredients. We have lots of cake recipes which use different flours here:

    https://pinchofnom.com/?s=cake

    Hope that helps!

    Reply

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