Instructions
• Preheat the oven to 180°C (350°F) or 160°C fan. Line a small loaf tin with baking paper.
• In a large bowl, whisk together the eggs, baking spread, and sweetener until smooth and well combined.
• Fold in the self-raising flour, lemon zest, and vanilla extract until a smooth batter forms.
• Pour the batter into the prepared loaf tin and smooth the top.
• Bake for about 25 minutes, or until golden and a skewer inserted into the center comes out clean.
• Transfer the cake to a wire rack and allow it to cool completely.
Prepare the Candied Lemon
• Place the lemon slices in a small saucepan with the sugar and enough water to cover them.
• Bring to a boil, then reduce the heat and simmer for about 10 minutes.
• Drain well and place the slices on baking paper to cool and dry until slightly crisp.
Make the Lemon Drizzle
• In a small bowl, whisk together the icing sugar, lemon juice, and food coloring (if using) until smooth.
• Spoon the drizzle evenly over the cooled cake.
• Decorate the top with the candied lemon slices.
• Slice into 8 portions and serve.
Go to the next page to get the Amount Per Serving
