Sugar-free lemon drizzle cake
Sugar-free lemon drizzle cake
Sweetened with all-natural xylitol, this sponge has a dense, syrupy texture and keeps well for a few days
- Prep: 10 mins
Cook: 1 hrs 10 mins - Cuts into 8-10 slices
- Easy
Ingredients
- 225g self-raising flour, sifted
- ½ tsp baking powder
- 225g xylitol (see tip below)
- 2 lemons, zest only
- 2 large eggs, at room temperature
- 125ml sunflower oil
- 1 tbsp milk
- 200g 0% fat Greek yogurt
- 1 lemon, juice only
- 50g xylitol
Xylitol
Xylitol is a natural sweetener made from the bark of birch trees. It looks and tastes like sugar and can be used as a substitute in many recipes. It is low GI and therefore has less impact on blood sugar levels. It is available from large supermarkets and health food shops.
Method
-
Preheat the oven to 180C/ 160C fan/ Gas 4. Grease and line a 1.2 litre loaf tin (22cm x 13cm width, 7cm depth) with baking parchment. Mix together the flour, baking powder, xylitol and lemon zest in a large bowl.
-
Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.
-
Spoon into a tin and smooth the surface. Transfer to the oven immediately, bake on the middle shelf of the oven for 1 hour – 1 hour 10 mins. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil.
-
Just before the end of cooking time, make the drizzle by heating the lemon juice and xylitol. Stir over a low heat until the xylitol has dissolved. Once the cake is cooked, take it out of the oven and pour over the drizzle.
-
Cool in the tin before turning it out.
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