LYNN’S LEMON STICKY CAKE

LYNN’S LEMON STICKY CAKE

8 Syns for the whole cake

Cake

50g self raising flour (8 syns)
(I used homepride but other brands can be higher so please check whichever one you are using)
28g artificial sweetener

Zest of two lemons

Juice of one and a half lemons

5 eggs (separated)

For the sticky bit

20g artificial sweetener

Juice of half a lemon

1.	Preheat oven to 180oC and line a metal loaf tin with greaseproof paper (I used a silicone one for my first attempt and it was rubbish, the cake didn’t cook well at all)
2.	In a large bowl, add the sifted flour, 28g of sweetener, lemon zest, lemon juice and egg yolks and mix well until combined and lump free.
3.	In a separate bowl whisk the egg whites until they form stiff peaks
4.	Add a little bit of the whisked egg whites into the flour mixture and whisk until it has softened a bit.
5.	Fold in the rest of the egg whites gently until lump free (be patient this may take a while)
6.	Pour mixture into lined loaf tin and cook for 20 mins until golden brown.  Take the cake out and reduce the heat of the oven to 100oC
7.	Make the lemon topping by mixing the remaining sweetener and lemon juice, then pour or drizzle if you wish over the top of the cake
8.	Return to the oven and cook for a further 5-10 mins.  Take out of the oven, let it cool then enjoy x