January 26th 2014.
Even though I’m trying to lose weight I just can’t face giving up my Sunday lunch pudding. You’ve got to have SOME enjoyment in life. A pudding after the Sunday roast rounds it all off nicely and although it can’t be a calorific, cream laden affair (now wouldn’t that be heaven?). I was thinking of what I could bake from my Lorraine Pascale “A Lighter Way To Bake” book as part of my Cooking The Books January Baking Challenge. It would have to be one of the bakes in the Cake chapter.
I fancied the idea of the Lemon Yoghurt Pound cake as it reminded me of a lemon drizzle cake but without the calories. Lorraine mentions in the introduction to the recipe was that she adapted a lemon drizzle cake from another of her books and gave it the least amount of sugar and butter possible. We all love Lemon Drizzle cake in our house and a small slice would fit in around my diet, everyone else could have theirs with a scoop of ice cream if they wanted to.
So here is how it was made:
Time was running out and I put the glaze on before I was really meant to. This meant some of it soaked into the cake instead of resting on the top like a separate layer of icing. It did add to my cake’s rustic charm though.
Our lemon cake ended up being eaten before pudding! As we were all busy with the usual family things, chores and the like I ended up doing the roast at tea time instead. I had made the cake mid-afternoon in between trying to get the ironing done and my son popped in the kitchen and begged for a slice. As he was hungry and I was tempted, how could I refuse? It meant no cake for pudding later though!
The cake appeared slightly smaller than my standard lemon drizzle cake recipe but, to me, what mattered most was that I could enjoy a small piece without the massive guilt trip. It tasted fab and you wouldn’t believe it was a “lighter” version!
Love Sam xx