This lovely low sugar lemon drizzle cake will be your new go-to bake. A super easy recipe that packs a lemon punch, while being lower carb and really low in sugar! Serve it warm with a dollop of double cream or a scoop of low sugar vanilla ice-cream. Enjoy!
MAKES: 1 x standard loaf cake
You will need
1 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix
1 x standard loaf tin (25cm x 10cm)
Digital kitchen scales
For the cake
1 x sachet Noshu 98% Sugar Free Vanilla Velvet Cake Mix
2 x extra large eggs
100 g butter (melted)
3/4 cup full cream milk
Zest of 2 lemons
For the lemon drizzle
1 x sachet Noshu Vanilla Frosting Mix
1 tbsp lemon juice
Preheat oven to 160°C (150°C fan forced). Grease and line your loaf tin with baking paper.
Place Vanilla Velvet Cake Mix, eggs, butter, milk and lemon zest into a large bowl and beat with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl with a spatula and mix on medium speed for a further 30 seconds until fully combined and smooth. Pour the batter into your prepared loaf tin and cover with foil.
Bake in your preheated oven for 30 minutes. Remove foil and bake for a further 20 minutes. You will know your cake is ready when it is golden brown in colour and a skewer inserted in the centre comes out clean. Remove cake from the oven and prick the top all over with a fork. Lift the cake out of the tin with the baking paper and place on a wire cooling rack.
To make the lemon drizzle, simply mix together the vanilla frosting mix and lemon juice with a whisk until fully combined, then pour the mixture all over your loaf cake. It is ok for for the glaze to go over the cake while it is still warm. Slice and serve warm with a dollop of double cream. Yum!
Store in an airtight container for up to 5 days or freeze for up to 3 months.