Cooking time - 1 hour
Cost - £5.70
(all ingredients from Tesco)
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Serves 8-10
Calories per portion - 280kcal
I was lucky enough to be invited down to The New Forest with my best friend Olivia's family for a few days this week and I made this sugar-free lemon drizzle cake as a thank you. Olivia's mum has diabetes and this cake was a great surprise for her on my arrival! Its sweetness comes from natural sweeteners xylitol and sucralose, both of which are suitable for diabetics and contain far less calories than regular cane sugar. This recipe was based on one from bbc good food and can be found at the link below, however my version is a little simpler and a little cheaper!
Notes for shopping list
- Xylitol is sold most commonly in packs of 225g and ranges from £2-£3, so I have used Sucralose to make up the other 75g required for this recipe as this is conveniently sold for approx £1 for a 75g pack.
- Tescos conveniently sells 0% fat Greek Yoghurt in pots of exactly 200g for 50p.
- This recipe requires the zest of two lemons and then the juice of one, however I find that I never get enough juice from a lemon and its a messy job, so I was extremely lazy and bought a 'Jiff Lemon' for 50p and used the juice from there and I can then save my real lemon to add to my summer cocktails!
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Ingredients
225g Self-raising Flour
1 Level tsp Baking Powder
155g Xylitol
75g Sucralose/Splenda
2 Lemons (zest only)
2 Eggs
1 tbsp Milk
200g Greek Yoghurt (0% fat)
125ml Sunflower Oil
For the Drizzle
Juice of 1 lemon/Half a 'Jiff Lemon' (juice)
70g Xylitol
Method
This recipe really is simple and consists of mixing the wet and dry ingredients in seperate bowls before combining them together but before you start any of that you must pre-heat your oven to 160C/Gas 4.
Line a 1.2Ltr loaf tin (22cm x 13cm width, 7cm depth) with greaseproof paper or a purpose loaf tin 'case' like I did. This cases are like huge cupcake cases that fit perfectly in the loaf tin and you can find them at any home-ware shop such as Lakeland or in larger supermarkets such as Sainsbury's.
Mix together all of your dry ingredients; the flour, baking powder, xylitol/sucralose and lemon zest in a large bowl.
Then in a separate bowl mix together all of your wet ingredients; the eggs, sunflower oil, milk and yoghurt. Now combine both in one bowl, stirring thoroughly until you have a smooth batter and finally pour the mix into your lined tin.
Once the mix is in the tin, place in the centre of your pre-heated oven and leave for 45mins before checking, thus allowing the cake to rise. After 45 mins check that the top of the cake isn't becoming too dark in colour and if it is more than a golden brown, cover with foil.
These last minutes of cooking time give you plenty of time to make your drizzle. slightly heat your lemon juice in a small pan and add the remaining 70g of xylitol until it has fully dissolved.
Continue to cook the cake for another 10-15minutes until there is a rich golden brown crust and a distinctive 'crack' down the top of the cake.
Once the cake is cooked, take it out of the oven and pour over the drizzle. I recommend you do this slowly and with a spoon so that you allow time for the liquid to absorb into the cake and not just flood over the edges of the tin.
Wait until the cake is cool before turning out, especially if you haven't used a loaf tin liner as the greaseproof paper won't come away from the cake as easily if it is still warm.
Finally, put the kettle on and enjoy this fabulously zesty and guilt-free cake with a nice big cuppa!
Adapted from BBC GoodFood
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