Sugar-Free Lemon Drizzle Cake is a quick recipe for a sugarless diabetic cake. It is sweetened with xylitol and takes only 10 minutes of preparation time, along with an hour to cook.
To make a Sugar-Free Lemon Drizzle Cake, first mix 225 grams of sifted, self-raising flour, 1/2 teaspoon of baking powder, 225 grams of xylitol and the zest of two lemons in a bowl. In a separate bowl, place two large eggs warmed to room temperature. Mix in 125 milliliters of sunflower oil, 1 tablespoon of milk and 200 grams of fat-free Greek yogurt, and slowly add them to the dry ingredients.
Grease a 1.2 litre loaf tin measuring 22 centimeters by 13 centimeters wide and 7 centimeters deep. Line it with parchment paper. Transfer the batter to the tin, and bake for an hour at 180 degrees Celsius. At the 50 minute mark, check the cake; if it is browning on the top, place a loose foil covering over top and continue baking.
As the cake is finishing in the oven, mix the juice of a lemon with 50 grams of xylitol in a saucepan over low heat. Stir until the xylitol dissolves. When the cake is finished baking, remove it from the oven, and drizzle the lemon and xylitol mixture over top. Allow the cake to cool before removing it from the tin and serving.