Sugar Free Lemon Drizzle Cake Recipes

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

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
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

Ingredients

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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