£9.99
Loaf Mould
Whether you're making fresh bread or even pasta bakes and lasagnes, you'll love this non-stick mould for its flexibility and easy-clean qualities.
Light Lemon drizzle cake
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Nutritional Info
Calories per serving
144KCal
Ingredients
- 180g low-fat spread
- 180g caster sugar
- 3 eggs, beaten
- 180g plain flour
- 1 tsp baking powder
- 2 lemons
- 1 tbsp Demerara sugar
Cooking Instructions
- Preheat the oven to 150C, 300F, Gas Mark 2. Beat the low-fat spread with the caster sugar, gradually adding the egg. Sieve in the flour and baking powder and beat again adding the finely grated zest of both lemons.
- Pour into a loaf mould, lined with parchment paper. Bake in a preheated oven for 60 minutes until a skewer inserted into the thickest part comes out clean.
- When the cake is cooked - remove from the oven and pour over the juice from the 2 lemons and sprinkle with sugar, allow to cool and then serve cold.
Tips
Line the bottom of the loaf mould with a strip of parchment paper to make it easier to lift out when cooked.
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