Sugar-Free Lemon Drizzle Cake Recipe

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


8-10 slices

Preparation time

1 hour 20 minutes


    For the crust:
  • 225g/8oz self-raising flour, sifted
  • ½ tsp baking powder
  • 225g/8oz xylitol
  • Zest 2 lemons
  • 2 eggs, at room temperature
  • 125ml/4fl oz sunflower oil
  • 1 tbsp milk
  • 200g/7oz 0%-fat Greek yoghurt
  • For the drizzle:
  • Juice 1 lemon
  • 50g/2oz xylitol


1. Heat oven to 180°C/160°C fan/gas 4. Grease and line a 1.2-litre loaf tin 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 the wet mix into the flour mixture.

3. Spoon the cake mix into a tin and smooth the surface. Transfer to the oven immediately, bake on the middle shelf for 1 hour to 1 hour and 10 minutes. Check after 50 minutes – 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 in a small bowl. 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.

Per slice (10): 323 kcals, protein 5g, carbs 44g, fat 14g, sat fat 2g, fibre 1g, sugar 1g, salt 0.3g

Recipe courtesy of BBC Good Food Eat Well: Low-sugar recipes (£4.99, BBC Books). Photographer: Howard Shooter

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