Low Fat Lemon Drizzle Cake

I have had this recipe for Low Fat Lemon Drizzle cake for ages, but have only just recently changed the topping after being inspired by a friend’s lemon cake. This cake is so easy, you don’t even need to weigh the ingredients, a yogurt pot is all you need!!! Children love making this because it is so quick and easy to prepare.

For a gluten free option, replace normal flour with gluten free. For a lactose free version, replace the yogurt for dairy free versions you can now get in most supermarkets.

I normally double up on the ingredients and make more as they are great to freeze.

If you want to add another twist to this one, you can use chopped pineapple for a very moist cake, or add a handful of dates and walnuts.


1 x 125g Natural yogurt pot (use this pot to measure the rest of the ingredients)

1 x carton vegetable oil

2 x cartons of caster sugar

3 x cartons of self-raising flour

3 eggs

A few drops of almond essence

3 lemons

To make the drizzle topping – Use the juice of 2 and ½ lemons and 100g of icing sugar (mixed)



1 – Put all ingredients in a bowl and mix thoroughly.

2 – Add the zest of 2 of the lemons and the juice of half a lemon.

3 – Line 2 1lb loaf tin with baking paper, pour in the sponge mixture, and bake for about 1 hr at 160C

4 – As soon as you remove from the over, use a skewer to poke holes in the cake and saturate the cake with the drizzle.    It will look far too much but it will be absorbed.

Would love to hear and see how your versions of this work out.

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