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Lemon Drizzle

Lemon Drizzle

An alternative springtime recipe for a lemon drizzle cake, sent in by Tammy. Perfect for a treat this Easter weekend. We hope you enjoy it as much as we did!

Serves: 10


  • 75ml melted butter / coconut oil
  • 140g Total Sweet xylitol
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • Rind of 2 lemons finely grated (unwaxed)
  • 275g self- raising flour
  • 1 ½ tsp baking powder
  • 225g plain yogurt


  • Juice of 2 lemons
  • 50g Total Sweet xylitol

Alternative topping:

100g frozen blueberries


  1. Preheat oven to 180c/ gas 4
  2. Line 2 one pound tins with parchment
  3. Wash lemons and rind using a microplane if possible
  4. Add  butter/ coconut oil, Total Sweet, eggs, vanilla and rind into a large bowl. Mix well for 1 minute
  5. Add flour and baking powder and yogurt and mix until just combined ( over beaten mixture will be tough)
  6. Turn into lined tins and top with blueberries if desired.
  7. Bake for 40 mins or until a skewer/ toothpick comes out without any mixture clinging.
  8. Squeeze lemon juice into small bowl, stir in TotalSweet and drizzle over cakes while still hot.
  9. Serve for dessert with low fat crème fraiche as a sweet treat with tea.