Sugar-free lemon drizzle cake

Latest comments and suggestions

• Serious Eats

  31 January 2012

  Serious Eats commented on this recipe

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

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• venetiacr

  01 February 2012

  venetiacr commented on this recipe

  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,

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• Fatface

  01 February 2012

  Fatface rated and commented on this recipe

  

  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 :)

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• Marion

  02 February 2012

  Marion commented on this recipe

  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.

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• Marion

  02 February 2012

  Marion rated and commented on this recipe

  

  Forgot to rate it!

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• Calvin

  03 February 2012

  Calvin rated and commented on this recipe

  

  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..

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• Caroline

  06 March 2012

  Caroline commented on this recipe

  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 :-)

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• nikkerspickers

  15 May 2012

  nikkerspickers commented on this recipe

  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)

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• Melh111

  06 October 2012

  Melh111 commented on this recipe

  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

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• Melh111

  06 October 2012

  Melh111 commented on this recipe

  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

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• Fletch

  17 November 2012

  Fletch rated and commented on this recipe

  

  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.

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• radenka

  27 January 2013

  radenka rated this recipe

  

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• SJK

  31 January 2013

  SJK rated and commented on this recipe

  

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

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• saschlet

  22 April 2013

  saschlet rated and commented on this recipe

  

  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!

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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

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Difficulty and servings

CUTS INTO 8-10 slices

Preparation and cooking times

Prep 10 mins

Cook 1 hr - 1 hr 10 mins

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

PER SERVING

280 kcalories, protein 5.4g, carbohydrate 44.3g, fat 14 g, saturated fat 2g, fibre 0.7g, sugar 1.2g, salt 0.3 g

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