Sugar-free lemon drizzle cake

Sugar-free lemon drizzle cake

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(34 ratings)

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


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

  • Freezable

Nutrition: per serving

  • kcal280
  • fat14g
  • saturates2g
  • carbs44.3g
  • sugars1.2g
  • fibre0.7g
  • protein5.4g
  • salt0.3g
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  • 225g self-raising flour, sifted
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 225g xylitol (see tip below)


    Xylitol is an all-natural alternative to sugar. The substance derives from the fibres of plants…

  • 2 lemons, zest only



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 large eggs, at room temperature



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 125ml sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 200g 0% fat Greek yogurt


  • 1 lemon, juice only



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 50g xylitol


    Xylitol is an all-natural alternative to sugar. The substance derives from the fibres of plants…


  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.

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Comments, questions and tips

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Amber Page's picture
Amber Page
15th Dec, 2018
I made this cake for my sister. After trying god knows how many other sugar-free recipes (which were all hideous), I decided to try this one. It turned out amazing, couldn’t be more pleased.
Alexandra Geo's picture
Alexandra Geo
2nd Dec, 2017
Absolutely delicious! Mine was so soft and spongy, that it melted in your mouth.It tasted even better than the original recipe. I love the fact that you can substitute healthy oils for the butter and natural sweeteners for sugar which is toxic. By the way folks, cooking or baking with xylitol is fine. Thanks BBC goodfood xx.
8th Apr, 2017
Beyond disappointed with the results of this recipe! I used exactly what was suggested and followed every step to a T and it still came out terribly. It looked great until I cut into it and it looked like glutinous custard slices!
5th Mar, 2017
Delicious! Instead of having it sugar-free I used sugar and probiotic yoghurt. The results? It was literally a melt in your mouth cake. I would make it again. ☺
4th Mar, 2017
Just be aware that xylitol as it is also very poisonous to dogs so make sure they don't get near it.
23rd Jun, 2017
You shouldn't be feeding your dog cake anyway, let alone cake with xylitol in it.
22nd Mar, 2017
Just what I was going to post! Think there needs to be a warning on the actual recipe.
31st Oct, 2016
just come out of the oven. still warm but couldn't wait any longer:) it's light and spongy, did rise nicely dropped a little now but it's still very very nice. First time ever used xylitol in my baking. Also, for this one used gluten free flour, had no yoghurt so used cream fraiche, and instead of sunflower oil (again, didn't have any) i put melted unsalted butter. worked well! will be trying more recipes from here, thank you!
23rd Oct, 2016
Very nice indeed. I'd say it needs bit more drizzle but overall lovely cake.
2nd Jul, 2016
Easy to make and nice to eat


8th Sep, 2014
Hi, a few questions, do you think I could use wholemeal self raising instead to try and be a bit healthier? and also if i cant get Xylitol is there another sweetner you recommend? taking part in a 5k with the women in my family this weekend and really keen to try this as a wee treat for us afterwards. is baking powder the same as bicarbonate of soda?
goodfoodteam's picture
16th Sep, 2014
Hi there, thanks for your question. You can try the recipe with wholemeal flour, it may be a little tougher though. The recipe was tested with that sweetner, you can try a different one but as we have not tested it with an alternative we can't guarentee it will work as well. Bicarb and baking powder are two different products. Good luck!
17th Nov, 2013
Use a Skewer to poke some holes in the cake just before pouring the drizzle on. That way the drizzle will run into the cake and make it even more moist.
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