Following on from the Great British Bake Off last week, we thought we would share this brilliant sugar free cake recipe with you from the equally brilliant people at BBC Good Food.
The theme on the Great British Bake Off last week was free from baking and we have decided to continue running that theme for the whole month of September! We chose this sugar free lemon drizzle cake because it was such a simple recipe which produces a delicious cake for you to enjoy and it’s all sugar-free! The substitute of xylitol for sugar is fantastic as it helps you cut out that little bit of sugar from your diet, but you still get to enjoy a delicious sugar free lemon cake at the end of it!
For the Cake
- 225g of self-raising flour
- 225g of xylitol
- Zest of 2 lemons
- 2 large eggs
- Half a tsp of baking powder
- 1 tbsp of milk
- 125ml of sunflower oil
- 200g of 0% fat Greek yoghurt
For the Lemon Drizzle
- The juice of 1 lemon
- 50g of xylitol
Step 1-Preheat your oven to 180 degrees celcius/160 degrees for a fan oven/gas mark 4. Grease a 2lb loaf tin and line in with baking paper. If you haven’t got a 2lb loaf tin, a 25cm large bread tin or even a 450g loaf tin is fine, but you will need to reduce the measurements of the ingredients. Add the 22g self-raising flour, half a tsp of baking powder, the 225g of xylitol and lemon zest to a mixing bowl and combine.
Step 2-In a different bowl, mix the 125ml of sunflower oil, 200g of Greek yoghurt and tbsp. of milk then stir it in to the flour mixture.
Step 3-Add the mixture in to the 2lb loaf tin and smooth it over ready to bake. Place in the centre of your pre-heated oven and bake for between 1 hour and 1 hour and 10 minutes. Please keep an eye on the cake as you don’t want it to become too dark. If you see this happening, cover it with a large piece of tin foil.
Step 4-As the cake gets closer to the 1 hour baking time, start the lemon drizzle by heating the lemon juice and 50g of xylitol over a low heat until it starts to dissolve. Once you are happy the cake is cooked, take it out of the oven and pour the lemon drizzle over the cake.
Step 5-Allow the cake to cool in the 2lb loaf tin before removing it and letting it cool further on a small cooling rack.
Source: BBC Good Food
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