You can't go wrong with a Lemon Drizzle cake. With this Truvia low sugar lemon drizzle recipe everybody can enjoy a slice with the inclusion of Truvia for Baking Caster.
9 ingredients5 steps
Low Sugar
Ingredients
MetricImperial
For the cake
200g64% fat spread (Clover or similar) + extra for greasing
200gTruvia for Baking - Caster
4Medium free range eggs (lightly whisked)
175gAllinson's Self-Raising White Flour
1 tspBaking Powder
25gGround Almonds
1Lemon (juice and zest)
For the drizzle
50gTruvia for Baking - Caster
1 tbspClear honey
Nutritional information per 81g serving
Energy 243cal
Fat 16g
of which Saturates 5.1g
Carbohydrates 33g
of which Sugars 2.8g
Protein 5g
Salt 0.68g
Method
Step 1
Preheat the oven to 180C/160C fan/gas mark 4. Grease and line the base of a 24cm square cake tin with parchment.
Step 2
Beat the spread and Truvia for Baking Caster in a large bowl using an electric hand whisk until pale and creamy.
Step 3
Whisk the eggs gradually into the mixture, adding a spoonful of flour and beating well between each addition. Add the remaining flour, baking powder, ground almonds and lemon zest and fold into the cake mixture using a large metal spoon or spatula.
Step 4
Spoon the mixture into the prepared cake tin and bake for 30-35 minutes or until a skewer inserted into the middle of the cake comes out clean.
Step 5
Put the cake tin on a wire rack to cool for a couple of minutes. Meanwhile mix the lemon juice, 50g of Truvia for Baking Caster and honey to make a runny syrup and then drizzle over the top of the cake. Cool in the tin for a further 10 minutes and then remove from the tin and cool completely before serving.
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