Low Fat Lemon Drizzle Cake
Indulge in the zesty goodness of this Low Fat Lemon Drizzle Cake, a lighter twist on the classic British dessert. Bursting with refreshing lemon flavor from freshly squeezed juice and zest, this cake is moist, airy, and guilt-free, thanks to the use of low-fat yogurt and light olive oil. The perfect balance of sweetness and tanginess is crowned by a delicate lemon drizzle that soaks into every bite. Ready in just an hour, this easy-to-make cake pairs beautifully with a cup of tea or coffee, making it a delightful treat for any occasion. Whether you're watching your calories or simply love citrus desserts, this low-fat lemon drizzle cake will have you coming back for more! Keywords: low-fat dessert, lemon cake, healthy baking, moist cake recipe, lemon drizzle cake.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons sodium bicarbonate
- 100 grams granulated sugar
- 2 large eggs
- 125 grams low-fat yogurt
- 3 tablespoons light olive oil
- 60 milliliters fresh lemon juice
- 1 tablespoons lemon zest
- 75 grams powdered sugar
- 30 milliliters fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper or lightly grease it.
In a large bowl, sift together the flour, baking powder, and sodium bicarbonate. Set aside.
In another bowl, beat the eggs and sugar until well combined and slightly frothy.
Stir in the low-fat yogurt and olive oil into the egg mixture, followed by the 60ml of lemon juice and lemon zest.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the lemon drizzle by mixing the powdered sugar with 30ml of fresh lemon juice until smooth.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack.
While the cake is still warm, prick all over the top with a skewer and pour the lemon drizzle evenly over it. Let it soak in and allow the cake to cool completely before serving.
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 1546 mg | 67% | |
| Total Carbohydrate | 348.9 g | 127% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 186.0 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 351 mg | 27% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 781 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
