Sugar-free lemon drizzle cake

Sugar-free lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 1 hr - 1 hr, 10 mins

Skill level

Easy

Servings

Cuts into 8-10 slices

Sweetened with all-natural xylitol, this sponge has a dense, syrupy texture and keeps well for a few days

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
280
protein
5.4g
carbs
44.3g
fat
14g
saturates
2g
fibre
0.7g
sugar
1.2g
salt
0.3g

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

Drizzle

  • 1 lemon, juice only
  • 50g xylitol

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.
  3. 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.
  4. 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.
  5. Cool in the tin before turning it out.

Recipe from bbcgoodfood.com, January 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
jacquieljd's picture

Hi
anyone use low fat milk instead of yoghurt or creme fraiche ? and coconut flour instead of unbleached flour? if so what quantities would you use instead of the above please?

julese's picture

This is possibly the ONLY truly low sugar baking recipe on the entire website!
It's still not fully Sugar Free (there are 1.2g per small slice), but it's forgivable as it's as close as it can be to sugar free, using Xylitol and dairy.
More like this please, using Xylitol (which is 100% OK for Diabetics), and NOT agave syrup or honey (as some recipes mistakenly claim these are "low sugar").
Thanks!

saschlet's picture
  • 1
  • 2
  • 3
  • 4
  • 5

AMAZING! Forget Tana Ramsay's version. You wouldn't know this was healthier! I used unbleached self-raising but I expect wholemeal would work ok. I also used rapeseed oil which worked brilliantly. Used creme fraiche as had no yogurt.

I dropped in some frozen raspberries before putting it in the oven and that gave a nice tang. Also, would possibly suggest zest of 3 lemons or a squeeze of juice into the batter. Would maybe do a little more drizzle too.

I will try this with limes next time. Yum and bring on more recipes with xylitol please!

jbariffi1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great Cake - added more lemon to the main mixture. The family loved it

fletchhelen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is incredible. I'm making this for the third time. You would NEVER believe it was sugar-free.

I also took out 75g of the flour and replaced with 75g of ground almonds to reduce some more carbs. So moist. Nom nom nom.

melh111's picture

I was always going to try Lemon drizzle cake because i bought myself a new food mixer and a friend said she had make lemon drizzle cake she give me a piece , but with dieting i was sceptical to make it so i give it a go without the usuall sugar and make it with Truvia exactly the same recipe as this but used less Truvia in it

melh111's picture

I have tried this recipe using Truvia and it was lovely i'm a bit wary of using any other sweetners so truvia is the only one for me

nikkerspickers's picture

Hi Calvin, I absolutely agree with you about the white flour and usually substitute with spelt myself. However, the less gluten we have the better a so I love your idea of substituting with ground almonds. Having not done this before, I'm unsure because the recipe states self-raising flour. Would you add baking powder? If so, how much? Thanks :o)

carolinehire's picture

Hi Serious Eats,
Truvia is sweeter than sugar, their website says 1/3 teaspoon sweetens like 1 teaspoon of sugar so you won't be able to substitute one-for-one with xylitol or sugar in a recipe. We've yet to experiment using Truvia in baking so we'd advise using the ingredients as they appear in this recipe. If you'd like to try baking with Truvia, they have some recipes on their website. Happy baking :-)

calvin1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great that this recipe uses Xylitol instead of sugar.. Xylitol is probably the only sugar alternative that looks and tastes exactly like sugar! It's also a natural prebiotic. However if the goal of this recipe was to make it healthy i can't understand using white flour, considering it is just as bad as white sugar in terms of nutritional value and is just basically pure sugar anyway! White flour is certainly not ok for diabetics. This cake would be wonderful with wholegrain spelt flour or even better ground almonds! yum..

florida4marion's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Forgot to rate it!

florida4marion's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this yesterday and it was done in an hour and tasted perfect. I love lemon so I used the juice from 2 lemons with the suggested amount of xylitol in the recipe. It looks just like the picture. I've been using xylitol for a few years now. If you're not used to it and consume too much at once, you will get the runs. This is the first really nice recipe with xylitol that I really like, I'll definately be making this again.

fatface's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Xylitol is the ONLY sugar substitute I have ever tried (and I have tried them all) which truly does not leave an aftertaste. I would appreciate more recipes using it.
This cake looks absolutely scrumptious, I shall make it today for my diabetic neighbour :)

venetiacr's picture

One does have to be careful using xylitol as it can cause an upset stomach for some people. I have heard that one should use a little at a time to get your body used to it,

cherub-rock25's picture

Can truvia be used instead of xylitol for this recipe? And if so, what would be the substitution amount? Thanks!

Questions

Tips