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
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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.
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Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.
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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.
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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.
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Cool in the tin before turning it out.