




About the bake
You can't go wrong with a Lemon Drizzle cake. With this Truvia low sugar lemon drizzle recipe everybody can enjoy a slice with the inclusion of Truvia for Baking Caster.
Method
Step 1:
Preheat the oven to 180C/160C fan/gas mark 4. Grease and line the base of a 24cm square cake tin with parchment.
Step 2:
Beat the spread and Truvia for Baking Caster in a large bowl using an electric hand whisk until pale and creamy.
Step 3:
Whisk the eggs gradually into the mixture, adding a spoonful of flour and beating well between each addition. Add the remaining flour, baking powder, ground almonds and lemon zest and fold into the cake mixture using a large metal spoon or spatula.
Step 4:
Spoon the mixture into the prepared cake tin and bake for 30-35 minutes or until a skewer inserted into the middle of the cake comes out clean.
Step 5:
Put the cake tin on a wire rack to cool for a couple of minutes. Meanwhile mix the lemon juice, 50g of Truvia for Baking Caster and honey to make a runny syrup and then drizzle over the top of the cake. Cool in the tin for a further 10 minutes and then remove from the tin and cool completely before serving.
Ingredients
For the cake
- 200g 64% fat spread (Clover or similar) + extra for greasing
- 200g Truvia for Baking - Caster
- 4 Medium free range eggs (lightly whisked)
- 175g Allinson's Self Raising White Flour
- 1 tsp Baking Powder
- 25g Ground Almonds
- 1 Lemon (juice and zest)
For the drizzle
- 50g Truvia for Baking - Caster
- 1 tbsp Clear honey
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the cake
- 200g 64% fat spread (Clover or similar) + extra for greasing
- 200g Truvia for Baking - Caster
- 4 Medium free range eggs (lightly whisked)
- 175g Allinson's Self Raising White Flour
- 1 tsp Baking Powder
- 25g Ground Almonds
- 1 Lemon (juice and zest)
For the drizzle
- 50g Truvia for Baking - Caster
- 1 tbsp Clear honey