Recipe: Sugar-Free Lemon Drizzle Cake

“This one’s a favourite of one of our personal trainers Jordan… love your cakes? Well here’s a treat for you even if you want to stick to that fat loss program you may be on. This recipe is less calories and suger free but still taste’s delicious! 
Xylitol is a natural sweetener made from the bark of birch trees. It looks and tastes like sugar and can be used as a substitute in many recipes. It is low GI and therefore has less impact on blood sugar levels. It is available from large supermarkets and health food shops.”

Nutritional Information (per serving)

  • 280 Calories
  • 44.3g Carbs
  • 5.4g Protein
  • 14g Fat


  • 225g self-raising flour, sifted
  • ½ tsp baking powder
  • 225g xylitol
  • 2 lemons, zest only
  • 2 large eggs, at room temperature
  • 125ml sunflower oil
  • 1 tbsp milk
  • 200g 0% fat Greek yogurt
  • For Drizzle:
  • 1 lemon, juice only
  • 50g xylitol


1 – Preheat the oven to 180C/ 160C fan/ Gas 4. Grease and line a 1.2 litre loaf tin with baking parchment. (Recommend size, 22cm x 13cm width, 7cm depth)
2 – Mix together the flour, baking powder, xylitol and lemon zest in a large bowl.
3 – Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.
4 – 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.
5 – 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.
6 – Cool in the tin before turning it out.

Makes 10 slices

Preparation time: 1 hour 15 mins approx

Try it and let us know what you think in the comments below:

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