Lemon Drizzle Cake
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Lemon Drizzle Cake

by Frankie CopleyYogi
Lemon Drizzle Cake

Calories: 118 kcal Per servings Protein: 6g per serving


  • 175g self raising flour
  • 5g baking powder
  • 100g of Flora (this lowers cholesterol - a great add)
  • 20g sucralose based sweetener
  • 1 scoop of boditronics lemon cheesecake express whey
  • zest of 2 small lemons
  • 2 eggs
  • 100g 0% Fat natural yoghurt
  • 225ml water


  1. Preheat the over to 110'c
  2. In a metal or glass bowl put two egg whites in making sure there is no yellow or they wont stiffen up
  3. In a separate bowl mix the inulin and sweetener together
  4. Using an electric whisk on a low setting whip up the egg whites until thick and shiny (do it slowly may take a couple of minutes)
  5. Start to add the inulin and sweetener mix in 1tbs at a time until thick and fully mixed in
  6. Add the vanilla essence
  7. Whip a bit more, (the consistency should be so thick that you could potentially hold it over your head without the mixture dropping out of the bowl)
  8. When you are happy with the mixture place the mix in to a piping bag with a spatula
  9. Squirt in to desired shape on to baking paper (that you have placed on a tray obviously)
  10. Place in the oven at 110'c for 15 mins
  11. Turn the over down to 90'c and cook for a further 45mins
  12. Turn the oven off and leave them in the oven till it cools or until the Meringues have hardened (i left them about 35mins)

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