Hey, I'm Tamsin a health and fitness blogger from Surrey. On my blog you'll find healthy recipes, fitness class reviews, information on fitness trends, reviews of healthy restaurants and cafes as well as lots of other things relating to a healthy lifestyle.
Lemon cake is always a favourite in my household and so I decided to make this far healthier version as a treat for my mum. It’s super light and fresh and substitutes in yoghurt as a healthy alternative!
For the cake
75ml rapeseed oil
175g self raising flour
100g ground almonds
1 1/2 tsp baking powder
zest of two lemons
140g golden caster sugar
2 medium eggs
225g 0% fat natural yoghurt
For the syrup
juice of two lemons
85g caster sugar
Preheat the oven to 160c fan/180c
Grease and line a large circular cake tin (around 20x5cm)
Mix the flour, baking powder, almonds, sugar and lemon zest in a bowl
Beat the eggs in a separate bowl and stir in the yoghurt and oil
Pour into the main mixture and stir together
Spoon into the cake tin and cook for approx 40 minutes
Heat the lemon juice and sugar for the syrup on a low heat until a syrupy consistency is reached
When the cake is cooked then make holes over the top with a skewer and drizzle over the lemon syrup so it absorbs in
I chose to add some icing to make it look prettier which you can do by mixing 100g icing sugar with 1-1/2 tbsp of warm water.
My boyfriend had his birthday this weekend and so I made him a lemon drizzle cake. I’m not going to pretend that this is the healthiest cake you could make because it’s not but it is simply delicious and definitely worth making for a cheat day or a birthday 😉
225g unsalted butter
4 medium eggs
One can of light condensed milk
55g ground almonds
225g self raising flour
1tsp of baking powder
1tbsp of poppyseeds
200g of icing sugar
1)Heat oven to 180/160f fan/gas mark 5.
2) Grease a 20cm loose bottomed cake tin.
3) Put the butter, eggs, milk, almonds, baking powder, flour and poppyseeds in a large mixing bowl. Add the grated zest and juice of 1 lemon and whisk together until smooth and light in colour.
4) Bake for 50-55 until the cake turns golden.
5) Prepare the lemon syrup by mixing the the juice of 3 lemons with 100g of icing sugar in a saucepan on a low heat.
6) Make holes all over the cake using a skewer and pour the syrup over the top so it is absorbed into the sponge.
7) Leave the cake to cool.
8) Once cool then make the icing by adding the juice of one lemon to the leftover 100g of icing sugar and mix until a thick pouring texture is formed. (Ensure you add the juice slowly and that the mixture does not become too runny)
9) Drizzle over the icing and it is ready to serve!
This recipe combines two of my favourite things – apricots and pistachios so it was bound to be a hit! This is one of my favourite things i’ve baked to date and is delicious as a snack or as a dessert.
For the loaf –
150g fat free natural yoghurt
150g golden caster sugar
2 medium eggs
1 tsp vanilla essence
210g plain flour
1 tsp baking powder
125g dried apricots
For the topping –
75g icing sugar
1-2 tbsp lemon juice
1 tbsp of chopped pistachios
Preheat oven 180oc, fan 160oc, gas mark 5
Grease a loaf tin and line with greaseproof paper
Whisk the yoghurt, oil, caster sugar, eggs and vanilla extract
Mix in the flour, baking powder and apricot until a thick batter is formed
Pour into the loaf tin and cook for approx 55 minutes (use the skewer test to tell when the loaf is done)
Leave to cool
Mix together the lemon juice and icing sugar to form a thick icing
Drizzle over the loaf and sprinkle with pistachios