Lemon Cake Almost Sugar Free Food

SUGAR-FREE LEMON DRIZZLE CAKE

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.

LOW-FAT SUGAR-FREE LEMON CAKE

Steps:

• Preheat the oven to 350°F/175°C. Line a small springform pan with baking paper or lightly grease and dust with flour. Beat the egg whites with the salt until stiff. Set aside.
• Whisk together the yogurt, lemon juice, milk and melted butter. In another bowl, mix flour, baking powder, baking soda, lemon zest and sweetener. Add to the liquid ingredients and stir in briefly but vigorously. Finally, fold in the beaten egg whites.
• Pour batter into the smooth out and bake the cake for 25-35 minutes. It will remain very light white. Let cool and spread with frosting. For this, mix yogurt with lemon juice and sweetener to taste.

LEMON CAKE ALMOST SUGAR FREE

Steps:

• Preheat the oven to 325°F.
• Lightly coat a nonstick 10-inch springform pan with aerosol baker's spray.
• Melt the margarine and set aside to cool. Beat the egg substitute until creamy and light. Continue to beat and add the sugar and sugar substitute slowly, until the mixture is pale and fluffy. Slowly add the water, lemon juice, cooled margarine, vanilla extract, and lemon zest. Combine the flour and baking powder. Sift over the batter and fold in gently, using as few strokes as possible.
• Beat the egg whites with the salt until they hold stiff peaks. Gently fold the whites into the batter, trying not to deflate them. Place in the prepared pan. Bake for 40 to 45 minutes, until browned and the cake tests done. Cool in the pan on a rack. Remove sides of the pan and cut into slices to serve.
• This cakes lends itself to all kinds of garnishes. Cut it in half and fill with nonfat sugarless frozen whipped topping and fresh or thawed frozen sliced berries for a festive dessert. Or serve it plain with hot tea for an afternoon treat.

SUGAR-FREE LEMON CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Beat cream cheese, splenda, peel, juice and vanilla with electric mixer on medium speed until well blended.
• Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 minutes or until center is almost set.
• Cool and refrigerate at least 4 hours.
• Garnish with addition lemon yest if desired.
• Store leftover cheesecake in refrigerator.