Suddenly Lemon Drizzle Cake was everywhere- perhaps something to do with spring and a desire for sharp, fresh flavours? With my recent copy of The Simple Things having a traditional, full fat version in it I knew there must be another way! I have mentioned before that due to my husband's chronic health condition, we try to eat low fat and to bake with olive oil or vegan spread where we can. So by happy accident I came across a recipe in the February Delicious magazine by Lorraine Pascale for a Lemon Yoghurt Pound Cake. Now I'm not one for faddy phrases, but if ever there was a different way to bake that emphasised the phrase 'game changer' then this is it!
I can't urge you to try this enough- it's easy to make, fragrant, delicious and it does not taste like a low fat traducement of a classic. Even if you make it with butter it is still on the low fat side of the equation- nothing to lose.....
75g vegan spread or Butter, softened, plus extra to grease
100g Caster Sugar
2 Eggs, plus 1 egg white
2 Tbsp zero fat Greek Yoghurt
150g Self-Raising Flour
1 Tsp Baking Powder
1 Tsp vanilla extract
Fine grated zest of 2 unwaxed lemons
1. Preheat the oven to 180C/Gas Mark 4. Grease a loaf tin and then line it with parchment paper.
2. Beat together the butter and sugar until creamy, then add the eggs, egg white and Greek yoghurt. It will look a little bit curdled but carry on beating for a couple more minutes.
3. Add in the flour, baking powder, vanilla extract and lemon zest. Mix all together until combined and then spoon the mixture into the loaf tin and bake for 30 -40 minutes (The recipe said 20-25 but the min needed longer. Just check with a skewer to make sure the mixture comes out clean).
4. When ready, leave the cake to cool down and start getting the icing ready and then put aside for later.
For the icing-
50g Icing Sugar
2 Tbsp Lemon juice
Whisk together till combined and lump free.
5. Once it's cooled down, gently drizzle over the icing.