I LOVE lemon drizzle cake. My mum used to make it when I was a kid and I’ve adored it ever since. Soft, light sponge with a sweet, tangy glaze was how I remembered it. But what I also remember is the vast amounts of refined white flour, butter and sugar!
This recipe tastes JUST like it should, but doesn’t contain any of the nasties. It uses Sukrin’s incredible low carb Gluten Free Cake Mix which contains sesame flour instead of wheat flour – very clever. The mix contains natural sweeteners as well, so no additional sugar is required.
I also added a boost of protein (of course) in the form of Muscle Mousse which is a casein based protein powder that doesn’t dry the sponge out.
I also replaced the butter with rapeseed oil which is a fantastic form of mono-unsaturated fat – so you could almost say enjoying a few slices is good for your health… Kinda…
(Recipe makes 6 squares. If you want more, simply double or triple the recipe as stated below.)
Prep: 15 mins
Cook: 20 mins
95g Sukrin Gluten Free Cake Mix
25g White Chocolate Muscle Mousse (you could sub this for casein or whey but it may dry out the mixture a little)
1 Whole egg
35ml Rapeseed or coconut oil (melted)
Zest of 1/2 lemon
50ml Milk (I used almond milk but you can use any)
For the icing simply mix the juice of half a lemon with 30g of sugar free Sukrin icing, or you can use protein powder. For this I used both.
1Preheat your oven to 180’c
2All you need to do is throw all the dry ingredients together and give them a stir, add the wet ingredients and stir well.
3Then tip this into a lined and greased shallow square tin and bake for 17 – 20 minutes until it is a light golden brown. Be careful not to over bake it or your cake will be dry.