Helen’s Sugar Free Lemon Drizzle Cake
The Ask Eve team are there for anyone concerned about their gynae health, and with this sugar free recipe they’re taking care of you too! This healthy recipe is a firm favourite of Helen, our Ask Eve Coordinator, as it uses xylitol rather than sugar, which can be found at large supermarkets and health shops.
Ingredients
- 225g self-raising flour, sifted
- ½ tsp baking powder
- 225g xylitol (see tip below)
- 2 lemons, zest only
- 2 large eggs, at room temperature
- 125ml sunflower oil
- 1 tbsp milk
- 200g 0% fat Greek yogurt
- Drizzle
- 1 lemon, juice only
- 50g xylitol
Method
- 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 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 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.
