Sugar Free Lemon Drizzle 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. 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
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