1 SYN Lemon Drizzle Cake


50 g self rising flour for 8 syns

3 tbsp granulated sweetner 

2  lemons

5  eggs


Remove the zest from the lemons using a hand grater and separate the egg whites from the yolks

Mix together the flour, 2 1/2 tbsp of granulated sweetener, the lemon zest, juice of 1 lemon and 5 egg yolks

In another bowl whisk the egg whites until they form soft peaks

Gently fold the egg whites into the flour and egg yolk mixture, until they are mixed evenly

Pour the mixture into a loaf tin (I lined the bottom with baking parchment and gave it a quick spray with Frylight just in case)

Bake for 25-30 minutes at 180ºC until golden brown or until the knife comes out clean. Don’t be tempted to check it before 25 minutes or the cake will sink!

While the cake is cooking mix the remaining sweetener with the juice of the other lemon and heat on low in a sauce pan

When the cake is done (to check insert a knife and it should come out clean) remove it from the oven, turn the heat down to 100ºC then pour the lemon syrup over the top of the cake and put it back in for another 10 minutes

Leave to cool, and then cut into 8 equal slices