Super Healthy Baking: Sugar Free Lemon Drizzle
19 April 2018
This zingy dessert is a traditional favourite among cake-lovers the world over, even though it's usually full of sugar. This sugar-free version uses natural sweetener Xylitol instead, but still retains the same great flavour as before. Lemon drizzle fans rejoice!
- Prep Time: 10 mins
- Cook Time: 1 hour, 10 mins
- Total Time: 1 hour, 20 mins
Serves: 8-10
Category: Healthy Eating,Cakes,Sugar Free
Ingredients
-
For the mixture
- 225g self-raising flour, sifted
- ½ tsp baking powder
- 225g xylitol (if not available, use artificial sweetener)
- 2 lemons, zest only
- 2 large eggs, at room temperature
- 125ml sunflower oil
- 1 tbsp milk
- 200g 0% fat Greek yoghurt
- 1 lemon, juice only
- 50g xylitol
Method
- Heat the oven to 180°C (160°C for fan-assisted ovens) or Gas Mark 4. Grease and line a loaf tin with baking parchment. Combine the flour, baking powder, xylitol and lemon zest in a large enough bowl.
- Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl and stir them into the flour mixture.
- Spoon into a tin and smooth the surface. Transfer to the oven, 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.
- Make the drizzle by heating the lemon juice and xylitol. Stir over a low heat until the xylitol has dissolved. Once the cake is done, take it out of the oven and pour over the drizzle.
- Cool in the tin before removing and serving up.
Recipe credit: BBC Good Food
B&M
