This Low Syn Slimming World Lemon Drizzle Cake will satisfy your cake cravings without piling on the calories. An airy sponge cake soaked with lemon syrup drizzled with a light glaze – perfect with a cup of tea! Only 4 syns per slice or 4 SmartPoints on WW!
Keyword: Slimming World Cake, Slimming World Lemon Drizzle Cake
For the glaze (optional = add 2 extra syns if using)
4tbspSukrin Icing(or icing sugar)
Lemon juice, as needed
Lemon zest to decorate cake
Preheat the oven to 180C (350F). Line the bottom of an 8inch (20cm) cake with greaseproof 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.
Lemon Drizzle Cake TipsThis is a very basic cake recipe but even so there’s a few tips to get it just right.
Separating the eggs: cold eggs are easier to separate but they should be brought to room temperature before using in the recipe. Make sure none of the egg yolk gets into your egg whites otherwise they won’t whisk successfully.
Make sure that your mixing bowl and whisk are spotlessly clean and free of grease otherwise the eggs will not froth up.
You have to use a stand or hand mixer for this whisked sponge. A stand mixer is better if you have one.
When making a separated eggs cake you are adding air by first whisking the egg yolks and sugar (here sweetener) until light and doubled in volume. Even more air is incorporated by gently folding in the whisked egg whites.
Add the lemon zest with the egg yolks and sugar for maximum flavour – I forgot to to that in the video and added later - oops!
Make sure that your flour is fresh – self raising flour is enriched with raising agents, as the name suggests, and will not work if past its best.
Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator.
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.