Sugar Free Lemon Cake Food
SUGAR-FREE LEMON DRIZZLE CAKE
Sweetened with all-natural xylitol, this sponge has a dense, syrupy texture and keeps well for a few days
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
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.
Nutrition Facts : Calories 280 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44.3 grams carbohydrates, Sugar 1.2 grams sugar, Fiber 0.7 grams fiber, Protein 5.4 grams protein, Sodium 0.3 milligram of sodium
SUGAR FREE LEMON BUNDT CAKE
A delicious lemon flavored bundt cake recipe that has no added sugar in it.
Provided by Sugar Free Diva
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 and prep your bundt cake well (oil+flour dusting for example).
- In a mixing bowl, use a whisk or a fork to mix together the flour, baking powder, and baking soda. Create a well in the center of the ingredients using a spoon or similar object. Next, in another bowl, mix together the canola oil and the sugar alternative. Then stir in the beaten eggs followed by the lemon zest, lemon juice as well as the extract. Pour the wet ingredients from the second bowl into the well that you created in the first bowl with the dry ingredients. Whisk this until the ingredients are combined and smooth
- Bake until the cake begins to brown on top or a toothpick comes out clean (about 45 minutes). Then allow the pan to cool before turning upside down to release the cake. Top as desired (glaze or sugar alternative sprinkled on top).
Nutrition Facts : Calories 262 kcal, Carbohydrate 25 g, Protein 5 g, Fat 16 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 55 mg, Sodium 90 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
LOW-FAT SUGAR-FREE LEMON CAKE
Fluffy, moist, very low in fat and entirely sugar-free: this light lemon cake with yogurt is made for those who like to enjoy low-calorie!
Provided by Kathrin
Time 35m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 piece, Calories 165 kcal, Carbohydrate 24 g, Protein 8 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 11 mg, Sodium 133 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g
SUGAR-FREE LEMON DRIZZLE CAKE
Sweetened with all-natural xylitol, this sponge has a dense, syrupy texture and keeps well for a few days. From bbcgoodfood.com
Provided by Jean 7
Categories Dessert
Time 1h10m
Yield 1 Loaf, 10 serving(s)
Number Of Ingredients 10
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 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.
Nutrition Facts : Calories 192.5, Fat 12.1, SaturatedFat 1.8, Cholesterol 37.4, Sodium 318.9, Carbohydrate 17.2, Fiber 0.6, Sugar 0.2, Protein 3.5
SUGAR FREE LEMON ZUCCHINI CAKE
I found this recipe on FaceBook and altered it to make it Sugar Free (I used Splenda) so I could enjoy a dessert. This summer of 2018 we have a huge supply of zucchini bearing plants. I want to try this again soon adding some blueberries to batter. I think that would really take it to the next level!
Provided by CindiJ
Categories Dessert
Time 1h25m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F
- Spray a loaf pan with baking spray and line with parchment paper. Set aside.
- Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
- In a large bowl, combine the sugar and olive and oil. Whisk to combine.
- Add eggs and almond milk and whisk together.
- Add lemon juice and vanilla extract and almond extract. Stir to combine.
- Add flour mixture and stir just until incorporated.
- Fold in zucchini and lemon zest.
- Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
- Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
Nutrition Facts : Calories 239.5, Fat 9.4, SaturatedFat 1.5, Cholesterol 37.2, Sodium 178.4, Carbohydrate 35, Fiber 1, Sugar 14.8, Protein 4.1
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