Sugar-Free Lemon Drizzle Cake

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READY IN: 1hr 10mins
SERVES: 10
YIELD: 1 Loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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