Sweetened with all-natural xylitol, this lighter lemon sponge cake has a dense, syrupy texture and keeps well for a few days
INGREDIENTS
225g self-raising flour, sifted
½ tsp baking powder
225g xylitol (see tip below)
2 lemons, zest only
2 large eggs, at room temperature
125ml sunflower oil
1 tbsp milk
200g 0% fat Greek yogurt
Drizzle
1 lemon, juice only
50g xylitol
METHOD
SECTION A
Preheat the oven to 180C/ 160C fan/ Gas 4. Grease and line a 1.2-liter 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.
SECTION B
Mix the eggs, sunflower oil, milk, and yogurt together in a separate bowl or jug and stir them into the flour mixture.
SECTION C
Spoon into a tin and smooth the surface. Transfer to the oven immediately, and 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.
SECTION D
Just before the end of cooking time, make the drizzle by heating the lemon juice and xylitol. Stir over low heat until the xylitol has dissolved. Once the cake is cooked, take it out of the oven and pour over the drizzle.
SECTION E
Cool in the tin before turning it out.
#RECIPE #CAKE