Looking for a sweet and tangy treat that won’t derail your healthy eating goals? You’re in luck! Our lemon drizzle cakes slimming world recipe is the perfect guilt-free indulgence. Bursting with fresh lemon flavor and topped with a sticky, sweet glaze, these fluffy cakes are sure to satisfy your cravings without sabotaging your diet.
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsweetened applesauce
- 1/4 cup low-fat milk
- 2 large eggs
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- For the drizzle:
- 1/4 cup powdered sugar
- 2 tbsp fresh lemon juice
- Preheat your oven to 350°F.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the applesauce, milk, eggs, lemon juice, and lemon zest.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Spoon the batter into a greased muffin tin or cake pan.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes are baking, whisk together the powdered sugar and lemon juice to make the drizzle.
- When the cakes are done, remove from the oven and let cool for a few minutes before drizzling the glaze over the top.
- Calories: 160
- Protein: 3g
- Fat: 2g
- Carbohydrates: 33g
- Fiber: 1g
- Sugar: 19g
- Sodium: 300mg
- Mixing bowls
- Muffin tin or cake pan
- Cooking spray
These lemon drizzle cakes are delicious on their own, but you can also serve them with a dollop of whipped cream or a scoop of low-fat vanilla ice cream for an extra treat.
You can easily change up the flavor of these cakes by using orange or lime juice and zest instead of lemon. You can also add fresh berries or chopped nuts to the batter for some extra texture and flavor.
If you don’t have unsweetened applesauce on hand, you can use mashed bananas or Greek yogurt instead. You can also use almond milk or soy milk instead of low-fat milk if you prefer.
Store these lemon drizzle cakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- Be sure to measure your flour accurately – too much flour can make your cakes dry and dense.
- Let your cakes cool for a few minutes before drizzling the glaze – if the cakes are too hot, the glaze will run off.
- If you don’t have a muffin tin, you can use a cake pan or loaf pan instead – just adjust the baking time accordingly.
This recipe makes 6-8 muffin-sized cakes or one 8-inch cake.
Frequently Asked Questions
Can I freeze these lemon drizzle cakes?
Yes, you can freeze these cakes for up to 3 months. Just be sure to wrap them tightly in plastic wrap and store in an airtight container.
Can I use gluten-free flour?
Yes, you can use a gluten-free flour blend in place of the all-purpose flour if you prefer.
Can I use a different sweetener?
Yes, you can use a natural sweetener like honey or maple syrup instead of granulated sugar if you prefer.
As a lemon lover, I was excited to try this slimming world version of a classic lemon drizzle cake. I was pleasantly surprised by how moist and flavorful these cakes turned out – you’d never guess they were low in calories and fat! The glaze adds just the right amount of sweetness, and the lemon flavor is bright and zingy. I also appreciate that this recipe uses applesauce instead of oil, making it a healthier option. Overall, I highly recommend giving these lemon drizzle cakes a try – they’re a delicious and guilt-free treat!