If you need a fool proof, easy, low calorie, low fat desert, this lemon cake is perfect! (And if you ever have the need, like I always do, to use up a glut of lemons, this lemon cake also fits the bill...)I am in a very healthy place at the moment - I am managing six exercise sessions a week and I feel quite wonderful.
I am not depriving myself of any particular foods...but I AM being careful not to blow my hard work on crap.
So, as always, a recipe which promises me a treat but also promises low fat and low calorie always appeals to me to be tried and tested!
Easy Lemon Cake...(No Fat and Low Calorie!)
|Easy Lemon Cake - low calorie, low fat, low effort!|
For the cake:
4 large eggs, separated
50g caster sugar
5 tablespoons artificial sweetener (I use Stevia)
150g self raising flour
1 teaspoon baking powder
Juice and finely grated zest of 2 large lemons
For the gooey syrup:
Juice and strands of zest from 2 large lemons
1 tablespoon cornflour
4 tablespoons artificial sweetener (again, I used Stevia)
1 tablespoon water
1. Preheat the oven to 190`c
2. Grease and line a 20cm cake tin.
3. Using an electric stand mixer, combine the egg yolks, caster sugar, sweetener flour, baking powder and lemon juice and zest. Using a whisk attachment beat on high for about 4 minutes - you need to make sure everything is beautifully beaten until it's changed to a paler colour, and has thickened.
4. In a separate bowl, again using an electric stand mixer, beat the egg whites until they form firm peaks (so that you can tip the bowl up without anything dripping out!)
5. Fold the egg whites into the cake mixture gently
6. Tip the whole lot into the cake tin, and bake for 30 mins.
7. Whilst your cake is baking, place all the syrup ingredients into a small saucepan, and over a medium to high heat, whisking with a silicone, whisk the whole time, until the syrup thickens and becomes transparent and clear. As soon as it thickens, carry on whisking and remove from the heat.
8. Remove the cake from the oven and place it on a wire rack to cool slightly.
9. Place a large plate under the wire rack to catch the syrupy drips!
10. Pour the warm syrup all over the cake.
Serve with low fat vanilla yogurt and perhaps some blueberries?
GUILT FREE! ( I calculated this out - per serving - only 110 calories, and only 1.9g of fat.)
The Sunbeam Mixmaster that you can see in my snaps? This was sent to me to trial by the lovely Brad at Kitchenware Direct. He knew that, sadly, my old mixer has died a slow death after 43 years of service. The Sunbeam Mixmaster is set to replace my battered old stand mixer. So far I have used it to make cakes, and biscuits, and pizza dough, and it has a very sturdy powerful motor, which I am impressed with. It's dough hook function is BETTER than my old work horse. (I was pleasantly surprised ) It has two bowls, large and small - such a convenient approach when making cakes and icing! Plus, it's quieter than my old mixer, and a whole lot sexier looking.
So, thanks to Kitchenware Direct - I am now a Sunbeam Mixmaster convert!
This recipe is an absolute winner - the kids and I all thoroughly enjoyed it - sticky, gooey, lemony lusciousness!