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Member recipe

No Sugar Lemon Syrup Loaf Cake

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(2 ratings)

Member recipe by


Serves 10

A Moist Lemon Syrup Loaf Cake using Granulated Sweetner (Candarel or Splenda) instead of Sugar.

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  • 125g Unsalted Butter
  • 10g Granulated Sweetner
  • 2 Large Eggs
  • Zest of 1 Lemon
  • 175g Self Raising Flour
  • Pinch Salt (or use salted butter)
  • 4 tablespoons Milk
  • For the Syrup:
  • Juice of 2 lemons
  • 2 heaped Tbsps Granulated Sweetner
  • 3 Tbsps Limoncello Lemon Liqueur (optional)
  • 23x13x7cm loaf tin, buttered and lined.


    1. Preheat Oven to 180C/gas mark 4. Butter and line loaf tin well, ensuring that the lining comes up a cm or so up the sides of the tin.
    2. Cream together butter & sweetner, add eggs and lemon zest, beating in well.
    3. Add Flour & Salt (if using), folding in gently but throughly.
    4. Then spoon into prepared loaf tin and put into oven.
    5. While the cake is cooking, get on with the syrup: put the lemon juice & sweetner into a saucepan and heat gently until sweetner is dissolved. Add the lemoncello to the syrup.
    6. Bake the cake for 45 mins, or until golden, risen in the middle (though it will sink a little on cooling) and an inserted cake tester comes out clean.
    7. As soon as the cake is out of the oven puncture the top of the loaf all over with a skewer. Pour over the syrup, ensuring the middle absorbs it as well as the sides, then leave it to soak up the rest.
    8. Leave the cake to cool COMPLETELY. If you try to take it out of the tin whilst warm it is liable to crumble as it is wet with syrup.
    9. Serve

Comments, questions and tips

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issie1414's picture
20th Aug, 2019
This is the best Lemon drizzle cake I have made. I've made it with sweetner and with caster sugar both are good. Also swirled lemon curd through it. And always put the lemoncello in it. Milk is added when making the batter otherwise it's too stiff. Made this for the charity bakes. It's really easy to make. Try it in a bundt cake tin. Baked in half the time.
29th Mar, 2015
And what happens to the milk ?
22nd Mar, 2009
Nope sorry...not a clue although the calories and the fat together make it still a treat...but I really added it for those people who can't eat sugar (diabetics) ......glad you liked it doesn't rise as well as a conventional cake....but then it won't cause you're not using sugar.
16th Mar, 2009
do you know what the calorie intake is on this?
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