Slimming World Lemon Drizzle Cake
User Reviews
4.4
Slimming World Lemon Drizzle Cake
Description
The Slimming World Lemon Drizzle Cake uses separated eggs where whites are whisked to stiff peaks and folded gently to create a light sponge. Egg yolks are combined with sweetener, lemon zest, and lemon juice, then folded with self-raising flour and bicarbonate of soda to provide rise. The lemon syrup, poured over the hot cake after baking, keeps it moist and adds concentrated citrus flavor. An optional sweetened lemon glaze complements the drizzle, and zest garnish offers a fresh visual touch.
The cake texture is airy due to beaten egg whites, with a delicate crumb that’s moist but light. The baking process is careful to preserve the egg whites' volume by folding ingredients gently. The lemon components offer a fresh, tangy taste that balances the sweetness, made from low-calorie sweeteners to fit Slimming World principles.
This cake suits tea times or as a dessert for those seeking a lighter citrus cake with lower sugar. It pairs well with plain yogurt or fresh berries for added freshness.
Key tips include ensuring eggs are at room temperature before separating for better whipping, using a grease-free bowl and whisk for egg whites to rise properly, and folding gently to maintain volume. Using fresh, well-risen self-raising flour is critical for good texture and lift.
Ingredients
- 6 egg separated, large
- Pinch salt
- 150 g sweetener Sukrin 1, 5.3 oz
- 1 tbsp lemon juice
- 2 lemon zest only, plural
- 150 g self-raising flour 5.3 oz
- ½ tsp bicarbonate of soda (baking soda)
Lemon syrup
- 2 lemon juice only, plural
- 2 tbsp sweetener or Splenda, Sukrin 1
For the glaze (optional = add 2 extra syns if using)
- 4 tbsp Sukrin icing sugar (or icing sugar)
- lemon juice , as needed
- lemon to decorate cake, zest
Instructions
- Preheat the oven to 180C (350F). Line the bottom of an 8inch (20cm) cake with baking paper and lightly spray with cake release.
- Separate the eggs and put the egg whites into the bowl of your stand mixer. Add a pinch of salt and whisk on low speed until frothy. Increase the speed to medium high and continue whisking until you have firm peaks. Transfer to a clean bowl.
- Add the egg yolks, sweetener and lemon juice and zest to the mixing bowl (no need to clean) and whisk on high speed for 3-5 minutes until lightened almost double in volume.
- Sieve half the flour and bicarbonate of soda into the bowl and fold it in.
- Add half the egg whites and fold in then add remaining flour and mix in.
- Add the remaining egg whites and lightly fold them, scraping the bottom and sides of your bowl with a spatula so the batter is evenly mixed. Try to retain as much of the volume of the egg whites as possible.
- Transfer to the prepared cake tin and bake for 35 minutes until cake is risen and firm. Cool in the tin for 10 minutes.
- Prepare the lemon syrup: put the juice and sweetener into a small saucepan and heat gently, stirring, until sweetener has dissolved.
- Prick the cake with a skewer a few times and pour in the syrup. Allow for the syrup to absorb then turn out the cake onto a plate or stand. The cake might sink a little at this point, this is normal.
- Mix the Sukrin icing sugar with enough lemon juice so that it creates a glaze that slowly drips off a spoon. Drizzle over the cake, decorate with lemon zest then slice and serve immediately.
Notes
- Warm eggs to room temperature before separating for easier separation and better volume.
- Ensure no yolks contaminate egg whites to achieve stiff peaks when whisking.
- Use a clean, grease-free bowl and whisk for whipping egg whites successfully.
- Fold ingredients gently to retain air and obtain a light sponge texture.
- Add lemon zest to egg yolks and sweetener early for maximum lemon flavor distribution.
- Use fresh self-raising flour with active raising agents for proper cake rise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 slices
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 123mg | 41% |
| Sodium | 48mg | 2% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 29.4mg | 33% |
| Calcium | 35mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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