Zest and juice of 2 lemons.
50g of Self raising flour/Gluten free flour.
1/2 tsp of baking powder.
4 large eggs seperated.
1 tsp of good vanilla bean extract.
20g of natural sweetener stevia/honey/agave syrup. (You’re Choice I use honey)
25g of unsalted or salted butter/coconut oil.
Melt the butter or coconut oil and leave aside to cool.
Seperate the eggs into two bowls, whisk the egg whites until they form stiff peaks but be sure not to over whip you are not making meringue.
Add the zest and juice of 1 lemon to the egg yokes, add the vanilla, melted butter, natural sweetener and using a Sieve to remove any lumps add in the flour and baking powder. It will also help to create air and lift through the flour. Mix well with a hand or electric whisk. If you would like at this stage you could also add a couple of tbsp of Poppy seeds to create a lemon and poppy seed loaf.
Add a spoon of the egg white to the yoke batter and mix well. Add the remainder of the egg white and gently fold the egg white using the figure of eight method.
Add to a greased loaf tin or a 14 inch square tin and bake at 185°C, gas mark 4, 350°F for 35-40 minutes.
For the lemon drizzle
Juice of 1 lemon and zest of half.
1 tsp of water
30g of natural honey (2 tbsp) of using sweetener about 12-15g.
To make the drizzle add the ingredients to a pot and leave to simmer and reduce for 2 minutes.
While the cake is cooling make small pin holes with a knitting needle or equivalent and pour the syrup gently over the top.
Leave to cool and serve with some flavoured vanilla bean sweetened thick 0% greek yogurt.
Tip- I sometimes just use natural granualated stevia or sucralose sweetener in the cake itself and keep the honey for the drizzle 😉