4 syns per slice


  • 6 large eggs , separated
  • Pinch salt
  • 150 g | 5.3 oz self raising flour
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 150 g | 5.3 oz Sukrin 1 sweetener
  • 1 tbsp Lemon juice
  • 2 lemons , zest only

Lemon syrup

  • 2 lemons juice only
  • 2 tbsp Sukrin 1 sweetener or Splenda

For the glaze (optional = add 2 extra syns if using)

  • 4 tbsp Sukrin Icing (or icing sugar)
  • Lemon juice , as needed
  • Lemon zest to decorate cake


    • Preheat the oven to 180C (350F). Line the bottom of an 8inch (20cm) cake with greaseproof paper and lightly spray with cake release.
    • Separate the eggs and put the egg whites into the bowl of your stand mixer. Add a pinch of salt and whisk on low speed until frothy. Increase the speed to medium high and continue whisking until you have firm peaks. Transfer to a clean bowl.
    • Add the egg yolks, sweetener and lemon juice and zest to the mixing bowl (no need to clean) and whisk on high speed for 3-5 minutes until lightened almost double in volume.
    • Sieve half the flour and bicarbonate of soda into the bowl and fold it in.
    • Add half the egg whites and fold in then add remaining flour and mix in.
    • Add the remaining egg whites and lightly fold them, scraping the bottom and sides of your bowl with a spatula so the batter is evenly mixed. Try to retain as much of the volume of the egg whites as possible.
    • Transfer to the prepared cake tin and bake for 35 minutes until cake is risen and firm. Cool in the tin for 10 minutes.
    • Prepare the lemon syrup: put the juice and sweetener into a small saucepan and heat gently, stirring, until sweetener has dissolved.
    • Prick the cake with a skewer a few times and pour in the syrup. Allow for the syrup to absorb then turn out the cake onto a plate or stand. The cake might sink a little at this point, this is normal.
    • Mix the Sukrin icing sugar with enough lemon juice so that it creates a glaze that slowly drips off a spoon. Drizzle over the cake, decorate with lemon zest then slice and serve immediately.

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