- 225g self-raising flour, sifted
- ½ tsp baking powder
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 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
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.
XylitolXylitol 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.