Lemon Drizzle Cake

8 Servings

Pre-heat the oven to 180ºC and spray a 1lb loaf tin with Low Calorie Cooking Spray and line with baking parchment.
Remove the zest from the lemons using a hand grater and separate the egg whites from the yolks
Mix together the flour, 2 1/2 tbsp of granulated sweetener, the lemon zest, juice of 1 lemon and 5 egg yolks
In another bowl whisk the egg whites until they form soft peaks
Gently fold the egg whites into the flour and egg yolk mixture, until they are mixed evenly
Pour the mixture into the lined loaf tin.
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!
While the cake is cooking mix the remaining sweetener with the juice of the other lemon and heat on low in a sauce pan
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
Leave to cool, and then cut into 8 equal slices

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