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.
SUGAR FREE LEMON ZUCCHINI CAKE
I found this recipe on FaceBook and altered it to make it Sugar Free (I used Splenda) so I could enjoy a dessert. This summer of 2018 we have a huge supply of zucchini bearing plants. I want to try this again soon adding some blueberries to batter. I think that would really take it to the next level!
Provided by CindiJ
Categories Dessert
Time 1h25m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F
- Spray a loaf pan with baking spray and line with parchment paper. Set aside.
- Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
- In a large bowl, combine the sugar and olive and oil. Whisk to combine.
- Add eggs and almond milk and whisk together.
- Add lemon juice and vanilla extract and almond extract. Stir to combine.
- Add flour mixture and stir just until incorporated.
- Fold in zucchini and lemon zest.
- Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
- Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
Nutrition Facts : Calories 239.5, Fat 9.4, SaturatedFat 1.5, Cholesterol 37.2, Sodium 178.4, Carbohydrate 35, Fiber 1, Sugar 14.8, Protein 4.1
SUGAR-FREE LEMON CHEESECAKE
I try to eat as little sugar as possible, but being a cheesecake addict makes that hard. This is so creamy and flavorfull, you can't even tell it's made with splenda.
Provided by Sara7220
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Beat cream cheese, splenda, peel, juice and vanilla with electric mixer on medium speed until well blended.
- Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 minutes or until center is almost set.
- Cool and refrigerate at least 4 hours.
- Garnish with addition lemon yest if desired.
- Store leftover cheesecake in refrigerator.
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