Lemon drizzle cake

This is a delicious lemony cake. Both DD and DH love this one and I feel good about it because the lemon is chock full of vitamin C - just the thing to slave off winter colds, coughs and flu!

Both lemons and limes contain unique flavonoid compounds that have antioxidant and anti-cancer properties. They also have antibiotic properties.

Lemon Drizzle Cake

Ingredients

• 6 oz butter
• 4 oz fructose
• Rind of 2 lemons
• 2 eggs
• 6 oz wholemeal SR flour

For the lemon drizzle

• juice from the 2 lemons
• 2oz fructose
  

Method

• Preheat oven to 180
• Gently heat the butter and fructose in a saucepan, until the fructose is dissolved
• Take off the heat and stir in the lemon rind, whisk in the eggs
• Fold in the flour and pour the mixture into a greased baking tin (I used a brownie tin but you could use any shape you like)
• Bake for 25 minutes until golden
• Squeeze the juice from the lemons into a saucepan with the fructose and heat gently until the fructose dissolves
• Poke holes in the cake and pour the drizzle syrup all over to soak in.