Preheat the oven to 180°C.
Walnut Lemon Drizzle Cake
Walnut Lemon Drizzle Cake
- Makes10 servings
- Prep Time20 min
- Calories320
- Made withSplenda Granulated Sweetener
Ingredients
- 200 g unsalted butter, softened
- 4 eggs
- 200 g self-raising flour
- 1 lemon, zested
- 85 g walnuts
- 28 g SPLENDA® Granulated
For the drizzle topping
- 1½ lemons, juiced
- 11 g SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy320 kcal410.26%
- Total Fat24.00 g30.77%
- of which saturates12.00 g4.36%
- Total Carbohydrate20.00 g7.27%
- of which sugars0.80 g0.29%
- Protein5.60 g11.2%
- Salt0.00 g0%
Instructions
1
2
Beat together the butter and Splenda Granulated until creamy, add the eggs, one at a time, whilst mixing slowly.
3
Sift in the self-raising flour, then add the lemon zest and mix until well combined.
4
Mix the walnuts through the dough. Keep some walnuts apart to decorate.
5
Line a loaf tin with greaseproof paper, then pour in the mixture and level the top with a spoon. Add the walnuts on top for decoration.
6
Bake for approximately 45 mins until a thin skewer comes out clean.
7
While the cake is cooling, mix together the lemon juice and Splenda Granulated to make the drizzle.
8
Prick the warm cake all over with a skewer or fork, then pour over the drizzle.
9
Leave in the tin to cool before serving.
Made with
Splenda Granulated Sweetener
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