LO-CAL LEMON DRIZZLE CAKE

Like most people in January, I am trying to eat less sugar/fat/calories etc. I had a lonely lemon in the fridge and, as my usual lemon cake is sugar-packed, I went looking for a less calorific one to make. I adapted this Rosemary Conley recipe to include spelt flour, less egg and to make a smaller loaf.

If you make 12 slices of the cake, it is 100 calories per slice, which is pretty great.

I used a 2lb loaf tin which resulted in a squat enough cake, I was too lazy to line a 1lb tin (I have readymade liners for the 2lber). You could make double this recipe for a 2lb tin (bake for 1 hour), or this amount for a 1lb tin.

INGREDIENTS
90g low-fat marg
90g caster sugar
1 egg, beaten
90g wholegrain spelt flour (or plain flour)
2 tbsp of porridge oats
1 tbsp milk
half tsp baking powder
1 lemon, zested

TOPPING
juice of the lemon
1 tsp demerara sugar

METHOD
- Preheat the oven to 150°C/300°F/Gas Mark 2
- Line your loaf tin
- Zest the lemon
- Juice the lemon
- Beat the marg with the caster sugar, gradually adding the egg
- Sieve in the flour and baking powder and beat again
- Add the lemon zest, porridge oats and milk and mix through
- Pour into lined loaf tin
- Bake in the preheated oven for 40 mins, or until a skewer inserted into the thickest part comes out clean.
- Pour over the lemon juice and sprinkle with sugar, allow to cool in tin
- Serve cold