Sugar Free Lemon Cake Recipes
SUGAR-FREE LEMON DRIZZLE CAKE
Sweetened with all-natural xylitol, this sponge has a dense, syrupy texture and keeps well for a few days
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- 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.
- Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.
- 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.
- 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.
- Cool in the tin before turning it out.
Nutrition Facts : Calories 280 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44.3 grams carbohydrates, Sugar 1.2 grams sugar, Fiber 0.7 grams fiber, Protein 5.4 grams protein, Sodium 0.3 milligram of sodium
SUGAR-FREE LEMON CAKE
This is a recipe I have had for several years and made it as a sugar-free recipe but I did not like the cake itself as a sugar-free cake so I used a store bought lemon cake mix.That was before I had discovered Splenda for baking.So, if you have a lemon cake recipe you really like use that recipe but exchange the sugar for Splenda...
Provided by annie Melton
Categories Fruit Desserts
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Combine splenda,cornstarch and water.cook over medium heat,whisking constantly till thick.mix 1/4 of the hot mixture into the egg yolks whisking constantly till blended,add the margerine,lemon zest and lemon juice.Cover mixture with plastic wrap.With the plastic wrap touching the filling.When the cake is done and cooled spread the filling between the cake layers.
- 2. Frosting:1 !/4-cup whipping cream 2-Tbsp splenda for baking. 1-tsp lemon zest 1/4 tsp.lemon extract Beat whipping cream until foamy.Gradually add splenda for baking.Add lemon zest and lemon extract.Whip until thick.Frost cake.Keep cake in the refrigerator.We have used cool whip.We liked it well enough but I prefered the whipping cream.
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