Sugar-free lemon drizzle cake

• self-raising flour↗225g g

  sifted

• baking powder↗½ tsp tsp
• xylitol↗225g g

  (see tip below)

• lemons↗2

  zest only

• large eggs↗2

  at room temperature

• sunflower oil↗125ml ml
• milk↗1 tbsp tbsp
• 0% fat Greek yogurt↗200g g
• lemon↗1

  juice only

• xylitol↗50g g

Step-by-step instructions

1. 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. 2

   Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.

3. 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. 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. 5

   Cool in the tin before turning it out.