SUGARFREE CAKE RECIPES
SUGAR-FREE LEMON DRIZZLE CAKE RECIPE - BBC GOOD FOOD
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
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 1 hours 10 minutes
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, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 44.3 grams carbohydrates, SugarContent 1.2 grams sugar, FiberContent 0.7 grams fiber, ProteinContent 5.4 grams protein, SodiumContent 0.3 milligram of sodium
SUGAR-FREE LEMON DRIZZLE CAKE RECIPE - BBC GOOD FOOD
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
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 1 hours 10 minutes
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, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 44.3 grams carbohydrates, SugarContent 1.2 grams sugar, FiberContent 0.7 grams fiber, ProteinContent 5.4 grams protein, SodiumContent 0.3 milligram of sodium
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