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Sugar-free lemon drizzle cake

Sugar-free lemon drizzle cake

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Cuts into 8-10 slices

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal280
fat14g
saturates2g
carbs44.3g
sugars1.2g
fibre0.7g
protein5.4g
low insalt0.3g
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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

Method

  • STEP 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.

  • STEP 2

    Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.

  • STEP 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.

  • STEP 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.

  • STEP 5

    Cool in the tin before turning it out.

RECIPE TIPS
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.

Goes well with

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A star rating of 4 out of 5.44 ratings
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