This Sugar-free Lemon Drizzle Cake is sweetened with Naturally Sweet Xylitol. This sponge has a dense, syrupy texture and keeps well for a few days.
225g self-raising flour, sifted
½ tsp baking powder
225g Naturally Sweet Xylitol
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 Naturally Sweet Xylitol
Preheat the oven to 180C. Grease and line a 1.2 litre loaf tin (22cm x 13cm width, 7cm depth) with baking parchment. Mix together the flour, baking powder, Naturally Sweet 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 Naturally Sweet 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.