Sugar-Free Lemon Drizzle Cake
This is a new recipe which has been tested and tried by family friends and the overall outcome is; they loved it.
Tips:
Depending on personal preference of strength of lemon, only add the juice of 1 lemon for a delicate taste but for a stronger flavour, add another half of 1 lemon’s juice to make it stronger.
When baking the cake, check it at 50 mins and if the mixture still wobbles when you gently shake the tin, close the door again. If the cake still isn’t cooked after 50 minutes and is starting to brown too much on top, cover it with foil whilst it fully cooks.
Serves: 12
Prep time: 15 minutes
Cooking time: 1 hour 5 minutes
Cake ingredients:
225g Self Raising Flour, Half a TSP Baking Powder, 225g Xylitol, Zest of 2 Lemons, 2 Eggs, 125ml of Sunflower Oil, 1 TBSP of Milk and 200g of Greek Yoghurt.
Drizzle ingredients:
Juice of 1 and a Half Lemons and 75g of Xylitol.
Method:
- Preheat oven to 180 degrees/160 degrees fan assisted
- Grease and line a loaf tin preferably with a disposable loaf tin liner otherwise, a single strip of greaseproof baking paper going vertically along the tin.
- Weigh out the flour, Baking powder, xylitol and lemon zest; mix thoroughly together.
- In a separate bowl, mix together the eggs, sunflower oil, milk and greek yoghurt; add to the dry ingredients.
- Once all the ingredients are mixed thoroughly together, spoon the mixture into the tin and bake for 50 minutes at first (test if cake is cooked by inserting a skewer into the middle of it) otherwise, leave it in until it is fully cooked
- Just before the cake is done, heat together the lemon juice and xylitol gently on a low heat until the xylitol is fully dissolved.
- Take the cake out and prick some holes into the cake; pour the drizzle over the top as soon as this is done.
- Let the cake cool fully in the tin and cut 12 equal slices of your lemon drizzle cake.
I hope you enjoy this recipe as I did and would love to see your feedback and photos of your attempts.
Ellie xxx