Name: Sugar-free lemon drizzle cake
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: Cuts into 8-10 slices
Cuisine: British
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; 1 lemon juice only; 50g xylitol

Sugar-free lemon drizzle cake

Sweetened with all-natural xylitol, this lighter lemon sponge cake has a dense, syrupy texture and keeps well for a few days

1 hr 20 min total 10 min prep 1 hr 10 min cook Cuts into 8-10 slices 280 cal

Instructions

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1 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.
2 Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.
3 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.
4 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.
5 Cool in the tin before turning it out.