Sugar-free lemon drizzle cake

Name: Sugar-free lemon drizzle cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 225 grams self-raising flour, sifted; 1 teaspoons baking powder; 225 grams xylitol (see tip below); 2 lemons, zest only; 2 larges eggs, at room temperature; 125 milliliters sunflower oil; 1 Tbsp milk; 200 grams 0% fat Greek yogurt; 1 lemon, juice only; 50 grams xylitol

The recipe Sugar-free lemon drizzle cake can be made in roughly 1 hour and 20 minutes. One portion of this dish contains approximately 8g of protein, 18g of fat, and a total of 278 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up self-raising flour, baking powder, eggs, and a few other things to make it today. 217 people found this recipe to be tasty and satisfying. Sugar-free lemon drizzle cake, Pumpkin Chocolate Chip Cookies with Lemon Yogurt Drizzle {Gluten Free and Low Sugar}, and Healthy Gluten Free Lemon Sugar Cookies (made sugar free & low fat) are very similar to this recipe.

Instructions

Preheat the oven to 180C/ 160C fan/ Gas

Equipment you will use

Oven

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.

Ingredients you will need

Baking Powder

Lemon Zest

Xylitol

All Purpose Flour

Equipment you will use

Bowl

Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.

Ingredients you will need

Sunflower Oil

Yogurt

All Purpose Flour

Egg

Milk

Equipment you will use

Bowl

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.

Equipment you will use

Oven

Aluminum 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.

Ingredients you will need

Lemon Juice

Xylitol

Equipment you will use

Oven

Cool in the tin before turning it out.

Equipment

Oven

Bowl

Aluminum Foil

Ingredients

Servings:

225grams

self-raising flour, sifted 1teaspoons

baking powder 225grams

xylitol (see tip below)2

lemons, zest only 2larges

eggs, at room temperature 125milliliters

sunflower oil 1Tbsp

milk 200grams

0% fat Greek yogurt 1

lemon, juice only 50grams

xylitol

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.