Low Sugar Lemon Drizzle Cake

Preheat the oven to 180C/160C fan/gas mark 4. Grease and line the base of a 24cm square cake tin with parchment.

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

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.

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.

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.