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Overhead shot of Lemon Drizzle traybake with a small bowl of honey and some sliced lemon
45Total Time
10Prep Time
35Bake Time

Low Sugar Lemon Drizzle Cake

Quick and easy
  • Low Sugar

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.

45Total Time
10Prep Time
35Bake Time


  1. 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.

  2. Step 2:

    Beat the spread and Truvia for Baking Caster in a large bowl using an electric hand whisk until pale and creamy.

  3. 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.

  4. 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.

  5. 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.


  • 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

Nutritional Information

per 81g
  • 243cal Energy
  • 16g Fat
  • 5.1g of which Saturates
  • 33g Carbohydrates
  • 2.8g of which Sugars
  • 5g Protein
  • 0.68g Salt

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