Lemon and Lime Cakes
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Prep Time
15 MINS
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Cook Time
20 MINS
- KCals 95
- Carbs 15G
Ingredients
To make the cakes:
- 100 g self-raising flour
- 100 g reduced-fat spread
- 50 g white granulated sweetener
- 50 g caster sugar
- 1/2 tsp baking powder
- 2 medium eggs
- zest of 1 lemon, finely grated
- zest of 1 lime, finely grated
To decorate:
- 50 g reduced-fat cream cheese
- 1 tsp icing sugar
- zest of 1/2 lemon, finely grated
- zest of 1/2 lime, finely grated
Instructions
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Preheat the oven to 160°C. Place the paper cake cases in a 12-hole bun tin.
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Place the self-raising flour, reduced-fat spread, sweetener, sugar, baking powder, eggs, lemon zest, and lime zest in a large mixing bowl.
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Beat for 1-2 minutes with an electric whisk — until the whisk leaves a ribbon trail in the mixture (you can use a wooden spoon, but it will take a bit more effort).
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Spoon the mixture into the cake cases and place in the preheated oven for about 20 minutes, or until risen slightly and golden. To check if they're cooked, inset a knife inserted into the centre of the cakes — it should come out clean.
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Place the cakes on a cooling rack and leave to cool completely.
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While the cakes are cooling, make the topping. Place the cream cheese and icing sugar in a small bowl and stir to mix completely — until smooth.
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Place a small amount on top of each cake, and spread into a small swirl in the centre. Sprinkle a little lemon and lime zest over the topping to decorate.