Well, well, well …. who would have thought these would turn out as moist and delicious as they did?! I mean seriously, I am a lemon drizzle fanatic and I think these are divine!

This recipe makes six little loaves, cases can be bought online or I often find pretty ones in TK Maxx Home Sense.

Ingredients

For the cake:

• 125g unsalted butter, softened
• 60g Sukrin, or similar granulated sweetener
• 125g ground almonds
• 1.5tsp baking powder
• 2 large eggs
• Zest of two lemons
• 1 tbsp lemon juice

For the drizzle:

• 25ml lemon juice (approx 1 lemon)
• 50g Sukrin

Method

1. Preheat oven to 160c fan assisted or 180c if not. Line a baking tray with six mini loaf cases.
2. Whisk together the butter and sweetener until pale and fluffy.
3. Sift in the ground almonds and baking powder, add the two eggs, lemon zest and juice and whisk until combined.
4. Split between the cases and bake for 20 minutes, until the tops are golden and a knife inserted comes out clean.
5. While the cakes are baking make the drizzle by combining the lemon juice and sweetener. The sweetener won’t all dissolve, that’s ok you want it to be gritty!
6. Once the cakes are cooked take them out of the oven and, using a pastry brush, cover the tops with the drizzle.
7. Leave to cool completely before gobbling them all up!

Nutritional values per cake : 338 kcal | 30.6g fat | 1.6g carbs | 8.7g protein