Cakes are a wonderful invention and the majority of people love to eat them. However most of us feel guilty about the calories we intake but by making some small changes to the recipe you can enjoy a lemon drizzle cake without the guilt on your shoulders. For example you can exchange the solid fat for oil and you can change the regular flour for the whole grain flour. By doing just these two changes you will be lowering the calories. You can also substitute the white sugar for brown sugar which also helps a little bit.
Ingredients for a Lemon Drizzle Cake
You will need four large eggs and six flour ounces of oil, such as a groundnut oil. You will also need six ounces of a golden icing sugar as well as the zest and the juice from a lemon. To finish you will also be requiring around four table spoons of golden caster sugar.
Directions to Cook a Lemon Drizzle Cake
Firstly you will need to grease and then line a cake tin that is eight inches. Now you can whisk the eggs together with the oil and the zest from the lemon. Once this stage is complete you can fold in the sieved self raising flour coupled with the icing sugar. If there is some bran left in the sieve you can simply put it into the mix. Now you can combine all the ingredients and put them into the prepared tin. The tin can be placed in the pre heated oven for just over half an hour on gas mark four. Once the cake is cooked you can use a slim skewer to puncture the cake a number of times. At this stage you can begin to gently heat but not boil the lemon juice coupled with the caster sugar and once heated you can use a spoon to lace the cake with the liquid. Finally you can place the cake to one side to cool.
Lemon Drizzle Cake that is Gluten-free
For this recipe you need to pre heat your oven to 180c and line a round cake tin. You need to beat the butter and the sugar so as to become fluffy and begin to add the eggs and fold in the almonds and the mashed potato coupled with the lemon zest and the baking powder. Once this stage is complete, you need to put it into the tin and put in the oven for around forty minutes. To check if its cooked just use a skewer to see if it comes out wet or not.