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Lovely moist low fat lemon cake with blueberries
Member Name: russo2511
Advantages: Most ingredients found in store cupboard
Disadvantages: They don't last long enough
I made this cake for the first time a few weeks ago and have made three more already. It is made with oil and low fat yoghurt so cuts out quite a few calories compared to normal cake mixture. It took about 30 minutes to get all the ingredients measured out and mixed together and approximately 18 minutes to cook. I have made it as a whole cake in a standard cake tin and also made into muffins using muffin cases, as I kept cutting large slices of the whole cake and thought that the muffins would last me a bit longer, however I was wrong and they went just as quickly as they taste so delicious!
You will need 200g self raising flower, 1tsg baking powder, 75g sugar, 100g blueberies, 150ml low fat yoghurt, 2 tbsp semi skimmed milk, 50ml sunflower oil, 2 large eggs and zest of one lemon.
Mix flour, baking powder, sugar, blueberries and lemon zest, then beat in the eggs, yoghurt, milk and oil. Cook in a pre-heated oven at 200 fan, 180 gas (gas mark 6) for about 18 minutes, but check after about 15 minutes as all ovens are different. You can drizzle icing over the cakes or my preference of lemon juice heated up with a bit of sugar which makes it super moist and completely irresistible.
As with all recipes I do, I don't always follow the exact order of the ingredients being put into the bowl as if you mix them up well enough the end result is always the same for me!
Happy baking and enjoy......
Summary: Doesn't taste like a low calorie recipe, a real treat