Lemon drizzle cake

This cake is 10 Syns for the entire cake, if you would like to make it less then don't add the lemon curd.

Ingredients

2 lemons

5 eggs

50g sweetener

50g self-raising flour

1tbsp lemon curd

Method

1.  Preheat your oven to gas mark 4 (180C/350F).
2. Add the flour, 30g sweetener and the zest of the lemons to a bowl and mix.
3. Separate your eggs and add the yolk to the mixture, mix through.
4. Whisk your egg whites in a separate bowl until they form soft peaks.
5. Gently fold the egg whites into your flour mixture, try not to over mix as this will stop your cake from rising. 
6. Transfer to a loaf tin which has been sprayed with fry light to stop sticking. 
7. Bake in the centre of your oven for 20 minutes. 
8. While baking, mix together the juice from your lemons and 20g of sweetener.
9. After 20 minutes add the lemon juice mixture to the top of the cake and place back in the oven. IMPORTANT: Do not remove the cake from the oven completely as the cool air will make it sink. 
10. Continue baking in the oven for 5 minutes until golden. 
11. Remove the cake from the oven and transfer to a cooling rack.
12. while the cake is still hot spread the lemon curd over the top of the cake and add lemon slices for decoration. 

This Recipe has been adapted from Donna Dyble original recipe.