Sugar Free Lemon Drizzle Cake Recipes

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SUGAR-FREE LEMON DRIZZLE CAKE



Sugar-free lemon drizzle cake image

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

Provided by Caroline Hire - Food writer

Categories     Afternoon tea, Dessert

Time 1h20m

Yield Cuts into 8-10 slices

Number Of Ingredients 10

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
1 lemon, juice only
50g xylitol

Steps:

  • 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.

Nutrition Facts : Calories 280 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44.3 grams carbohydrates, Sugar 1.2 grams sugar, Fiber 0.7 grams fiber, Protein 5.4 grams protein, Sodium 0.3 milligram of sodium

SUGAR-FREE LEMON DRIZZLE CAKE



Sugar-Free Lemon Drizzle Cake image

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

Provided by Jean 7

Categories     Dessert

Time 1h10m

Yield 1 Loaf, 10 serving(s)

Number Of Ingredients 10

225 g self-raising flour, sifted
1/2 teaspoon baking powder
225 g xylitol artificial sweetener
2 lemons, zest of
2 large eggs, at room temperature
125 ml sunflower oil
1 tablespoon milk
200 g 0% fat Greek yogurt
1 lemon, juice of (for drizzle)
50 g xylitol artificial sweetener (for drizzle)

Steps:

  • 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 minutes 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.
  • Recipe from bbcgoodfood.com, January 2012 BBC GoodFood Magazine.

Nutrition Facts : Calories 192.5, Fat 12.1, SaturatedFat 1.8, Cholesterol 37.4, Sodium 318.9, Carbohydrate 17.2, Fiber 0.6, Sugar 0.2, Protein 3.5

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