Fat free lemon drizzle cake

So the baking continues and my husband said this was the best lemon cake he’d ever had!

IMG_2211

I used the recipe on the packet of the Doves Farm Organic wholemeal self-raising flour which I used in the cake.  However, I have altered it slightly – I used a loaf tin, not two sandwich tins, I cut out the zest as my son seems to react to it (he has food allergies) and I did not use lemon marmalade but instead a drizzle.

So this cake had wholemeal flour and no butter and it tasted great! It was important to whisk the egg whites well, though, and fold in carefully.  I created a lemon drizzle by mixing lemon juice with caster sugar and pricked the cake all over with a fork, poured this over and left the cake in the tin until cold. Delicious!

Ingredients

3 eggs

4 oz caster sugar

4 oz wholemeal SR flour

2 lemons, juice only

Drizzle

75g caster sugar

1 lemon, juice only

Method

1) Separate the eggs and beat the egg yolks together with the sugar until thick and creamy. Beat in the flour.

2) In a separate bowl whisk the egg whites until stiff, then fold them into the yolk mixture with a metal spoon. Do this carefully, you don’t want to lose much air!

3) Transfer to a loaf tin and bake for 30 minutes at 180 (turning to 160 if starts to brown).

4) While the cake is warm, prick all over with a fork. Then pour over the drizzle and leave in the tin until cold.

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