Imagine a cake so deliciously tangy and moist that you won't believe it's actually low in sugar! Our Low Sugar Lemon Drizzle Cake is a game-changing recipe that proves healthy desserts can be absolutely irresistible. Perfect for health-conscious sweet lovers, this British-style treat delivers all the zesty flavor you crave without the sugar overload. Get ready to transform your baking game with a recipe that's as kind to your body as it is delightful to your palate!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 200g whole wheat flour
- 100g granulated sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 100ml unsweetened applesauce
- 100ml lemon juice
- Zest of 1 lemon
- 50g low sugar icing sugar for drizzle
Instructions
- Preheat the oven to 180°C (350°F) and line a 9-inch loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, sift together whole wheat flour, granulated sweetener, baking powder, baking soda, and salt until well combined and free of lumps.
- In a separate bowl, whisk the eggs until light and fluffy. Add unsweetened applesauce, fresh lemon juice, and lemon zest, mixing thoroughly to create a uniform wet mixture.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even distribution.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- While the cake is baking, prepare the low sugar lemon drizzle by mixing low sugar icing sugar with a small amount of lemon juice to create a smooth, pourable glaze.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
- Carefully lift the cake out using the parchment paper and transfer to a wire rack.
- While the cake is still warm, drizzle the lemon glaze evenly over the top, allowing it to seep into the cake's surface.
- Allow the cake to cool completely before slicing and serving. The cake can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Use fresh lemon zest and juice for maximum flavor intensity
- Don't overmix the batter - this keeps the cake light and tender
- Check the cake's doneness with a toothpick to avoid overbaking
- Drizzle the glaze while the cake is still warm for better absorption
- Use a fine-mesh sifter when combining dry ingredients to prevent lumps
- Let the cake cool completely before slicing for the best texture
- Store in an airtight container to maintain moisture and freshness
- For extra zinginess, add a little extra lemon zest to the glaze
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 6g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 70mg
