Lemon & Lime Crunch Cake

113 Calories per Slice (3 Propoints)

Lemon & Lime Crunch CakeLemon & Lime Crunch Cake

Serves 12

  • 175g Self-raising Flour
  • ½ tsp Baking Powder
  • Pinch Salt
  • 60g Spread
  • 100g Caster Sugar
  • 1 Egg
  • Zest & Juice 1 Lemon
  • Zest & Juice 1 Lime
  • 150g Natural Yoghurt
  • 40g Demerara Sugar
  1. Preheat the oven to Gas Mark 4 (180c). Line a loaf tin with baking paper.
  2. Sift the flour, baking powder and salt into a bowl
  3. Cream the spread and sugar until pale and fluffy
  4. Beat in the eggs and 2/3 of the lemon and lime zest
  5. Add the flour and yoghurt slowly and mix until stiff
  6. Spoon into loaf tin and bake for 35-40 minutes
  7. Mix the rest of the lemon and lime zest with the juice and demerara sugar
  8. Use a fork to make little holes and spoon the citrus drizzle on top
  1. Preheat the oven to Gas Mark 4 (180c). Line a loaf tin with baking paper.
  2. Sift the flour, baking powder and salt into a bowl
  3. Cream the spread and sugar until pale and fluffy
  4. Beat in the eggs and 2/3 of the lemon and lime zest
  5. Add the flour and yoghurt slowly and mix until stiff
  6. Spoon into loaf tin and bake for 35-40 minutes
  7. Mix the rest of the lemon and lime zest with the juice and demerara sugar
  8. Use a fork to make little holes and spoon the citrus drizzle on top