Lighter lemon drizzle cake

Lighter lemon drizzle cake

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(30 ratings)

Prep: 25 mins Cook: 40 mins

Easy

Cuts into 12 slices
Angela Nilsen gives one of our site's most popular cakes the ultimate healthy makeover by reducing fat

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal243
  • fat10.2g
  • saturates1.4g
  • carbs35.4g
  • sugars21.5g
  • fibre0.9g
  • protein4.7g
  • salt0.34g
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Ingredients

  • 75ml rapeseed oil, plus extra for the tin
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 175g self-raising flour
  • 1½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g ground almond
  • 50g polenta
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • finely grated zest 2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 140g golden caster sugar
  • 2 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g natural yogurt

For the lemon syrup

  • 85g caster sugar
  • juice 2 lemon (about 5 tbsp)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Heat oven to 180C/160C fan/gas 4. Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment. For the cake, put the flour, baking powder, ground almonds and polenta in a large mixing bowl. Stir in the lemon zest and sugar, then make a dip in the centre. Beat the eggs in a bowl, then stir in the yogurt. Tip this mixture along with the oil into the dip (see step-by-step number 1), then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.

  2. Spoon the mixture into the tin and level the top (step 2). Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.

  3. While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.

  4. Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake (step 3). Slowly spoon over half the lemon syrup (step 4) and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.

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Comments, questions and tips

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raspberry
2nd Mar, 2014
4.05
I make this with about 5 lemons and reduce by boiling for the drizzle as I like an intense tangy flavour. For a low fat recipe it is first rate.
patricia211151
17th Jul, 2013
I made this for tea in the garden with a friend yesterday and was slightly disappointed that it turned out a bit rubbery and not light and spongy (no doubt due to the polenta and oil).....however we both appreciated that it was a low fat treat and really enjoyed the great lemony flavour. Next time I would not boil the syrup but leave it crunchy
jaywin
31st May, 2013
5.05
Have made this completely jummy cake a number of times now. Last time changed flour to gluten free for my sister. Took bit longer to cook but was lovely and light and very very moreish (if there's such a word) have tried it with orange as well. Jum. Definitely a big family favourite now. Tried it last year and did the alternate method this year. Thanks Angela for another great recipe.
suziq123
28th Apr, 2013
4.05
My guests all agreed this was a really tasty cake. I replaced the oil for coconut oil. It had a mild coconutty taste but was still really lemony. I agree that the syrup didn't look that syrupy but if was still nice. I don't think I used enough. Next time I will use up all the syrup and keep pouring. Would like to try out less sugar next time though.
alice24
10th Mar, 2013
5.05
Fantastic cake :) I did it as a tray bake and slightly reduced the cooking time to 25 minutes, but it came out wonderfully. Really moist and lemony. Will definitely do again!
gardener27
9th Feb, 2013
5.05
This recipe is amazing. My birthday is in early February and I wanted a low fat cake to celebrate. I wasn't sure what to expect but it turned out very well. Everyone was impressed. I even used 0% yogurt and it turned out just fine. Well done Angela.
dwalstow3
29th Jan, 2013
I've recently baked this recipe and taken it to my local 'Clandestine Cake Club'. This months theme was 'Low fat delights' as we all like to attempt that 'new start' in January. This cake was a hit as it was one of few cakes that tasted like a normal cake rather than a low fat cake. I will be keeping the recipe as one of my favourites!
silverfox61
3rd Dec, 2012
5.05
I used gluten free self- raising flour instead and made sure that the lemon syrup was quite thick, it is absolutely delicious. I shall be adding this recipie to my Gluten Free cake list.
missferreira
30th Sep, 2012
when i read the ingredients i thought adding polenta was very unusual however the cake was one of the nicest ones i've made, it had a grainy lemony taste -delicious!
tinx100
8th Sep, 2012
5.05
On a reluctant diet so decided to try this and I'm really happy! Lovely, moist with a great texture. I added the juice of half a lemon to the batter mix and it was delicious. If only all diet/lighter food tasted this good.........

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