SW lemon drizzle cake (apparently also works with oranges, but I've not tried it):
2 lemons - zest and juice
5 eggs, separated
45g granulated sweetener (split into 30g and 15g)
50g self raising flour
Add 30g of the sweetener and flour in a bowl and squeeze the juice of 1 lemon into the mix. Using a hand grater, zest both lemons and add the zest to the mix. Separate the egg yolks from the whites. Keep the whites aside, beat the yolks and add to the mixture.
Whisk the egg whites until they are fluffy and form soft peaks. Fold into the mixture (best way is to add a spoonful to the mixture and beat it, then fold the rest of the mixture into the egg whites).
Put in loaf tin (I use a liner in a metal tray, but otherwise, spray tin with a little frylight).
Bake for 20-30 minutes on 180C (fan - 20 mins, non fan - nearer 30) until golden brown (allow to cool a little - I always skip this step!)
Mix the juice of the second lemon and 15g sweetener, pour over the top of the cake and bake for another 10 mins until the top of the cake is beautifully glazed.
Take out of oven and dance around kitchen impatiently until cake is ready to eat
8 syns for THE WHOLE THING.