Sweetened with all-natural xylitol, this lighter lemon sponge cake has a dense, syrupy texture and keeps well for a few days
Prep:10 mins
Cuts into 8-10 slices
225g self-raising flour, sifted½ tsp baking powder225g xylitol (see tip below)2 lemons, zest only2 large eggs, at room temperature125ml sunflower oil1 tbsp milk200g 0% fat Greek yogurt
STEP 1Preheat 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.STEP 2Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.STEP 3Spoon 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.STEP 4Just 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.STEP 5Cool in the tin before turning it out.
