Lemon Drizzle Cake

I love all things lemon and have wanted to make a Lemon Drizzle Cake for ages.  I finally did and it was delicious!! 

Ingredients:

·         Low fat cooking spray

·         150 g low fat plain yoghurt

·         175 g self raising flour

·         1/2 teaspoon baking powder

·         8 tablespoons caster sugar

·         7 teaspoons sunflower oil

·         2 egg whites

For the drizzle topping:

·         Grated zest and juice of 1 lemon

·         2 tablespoons caster sugar

Method:

Heat the oven to 160C. Line an 18 cm cake tin with baking paper and grease with the low fat cooking spray.

Mix all the cake ingredients, apart from the egg white, together until smooth.

Beat the egg whites until fluffy and gently fold into the cake.

Pour into the cake tin and bake for 40-45 minutes. Check towards the end by poking a fork in it - if it comes out clean, the cake is cooked.

Cool the cake on a wire rack. Meanwhile, make the drizzle topping by heating the lemon juice, zest and sugar in a pan until dissolved.

Poke holes over the top of the cake using a fork or skewer. Put onto a serving plate and drizzle over the topping. This will soak into the cake.

This cake is very tasty warm.  Serve with a dollop of crème fraiche or plain yoghurt.