Living with diabetes doesn’t mean giving up on delicious treats. This sugar-free lemon drizzle cake is a testament to that! Packed with zesty lemon flavour and a light, fluffy crumb, it’s a mouthwateringly good cake that won’t spike your blood sugar.
Lemon drizzle cake is a British teatime classic that’s been a staple in our family for years. The combination of citrus flavour with a light and fluffy cake all soaked with a sweet lemon syrup, is pure perfection! But as someone managing diabetes, those delightful afternoon slices weren’t exactly on the best-for-you list.
That’s where this recipe comes in! I set out to recreate that beloved lemon drizzle cake but with a healthier twist (and as a loaf cake). This version is completely sugar-free, thanks to using a sugar alternative without the glycemic impact. Plus it’s gluten-free courtesy of replacing the white flour with almond and oat flour. It’s still bursting with lemon flavour and has that same light, fluffy texture we all love.
This recipe is all about keeping things simple and using wholesome ingredients. so read on to find out how to make this perfect low carb lemon cake.
Why You’ll Love This Recipe
if you’re not convinced yet here is why this is a must try sugar free lemon drizzle cake recipe:
- Diabetic-Friendly: Made with natural sweetener, xylitol, this cake keeps your blood sugar levels in check thanks to this low glycemic sugar substitute. Read more about baking with sugar substitutes in the article below
Baking with Sugar Substitutes
Baking with sugar substitutes for diabetes provides increased flexibility. Learn how you can bake with sweeteners with confidence!
- Gluten-Free: Almond flour and oat flour create a naturally gluten-free base, perfect for those with celiac disease or gluten sensitivity. Read more about baking with Almond flour and its benefit for diabetes management in the article below:
Baking with Almond Flour
This article looks into the benefits of using almond flour in baking and for diabetes management, how to use it, along with plenty of top tips.
- Simple Ingredients: No need for complicated ingredients or trips to speciality stores. You most likely have everything you need already!
- Bursting with Lemon Flavor: Fresh lemon juice with added lemon zest infuses the cake with a tangy lemon flavour that’s simply irresistible.
- Light and Fluffy: This cake boasts a light and airy crumb
Ingredients needed for this lemon cake recipe
For the Cake:
Almond flour or Ground Almonds
- Low in carbohydrates and is carb-count-free for a type 1 diabetic.
- Has a low Glycemic Index (GI) so a slower impact on blood glucose levels
Oat flour (gluten-free certified)
- Another gluten-free flour alternative and has a great nutritional profile
- You can find a list of my recommended products that I use on my shop page!
Baking powder & Bicarbonate of Soda
- Essential baking ingredients to add rise and lightness to your cakes
Xylitol
- A nutritive 1:1 substitute for sugar and I find it works well in baking and cooking.
- Has a low GI so won’t increase blood sugar levels
- You can find a list of my recommended products that I use on my shop page!
Large Eggs
- A key component to any bake and should be free-range
Greek Yoghurt
- Adds a little tangy sourness and moistness to the cake
- Make sure it is a Greek yoghurt and not Greek style yoghurt, which is too runny
Fresh Lemons
- Full of vitamin C and a wonderful fresh tangy flavour
- You could try using a lemon extract instead but I think real lemon juice gives this almond flour lemon cake the best flavour
For the Lemon Drizzle:
Freshly squeezed lemon juice
Xylitol
Optional Decorations:
- Fresh lemon slices
- A dusting of icing sugar (sugar-free variety for a completely diabetic-friendly option)
Equipment Needed
Before You Bake: A Few Helpful Tips
Xylitol: This recipe uses natural xylitol as a sugar substitute. It’s important to note that xylitol can be toxic to dogs, so be sure to keep any leftovers out of reach of your furry friends. To read more about baking with sugar substitutes read this article
Almond Flour: Almond flour is a great gluten-free alternative to wheat flour. However, it absorbs moisture differently than regular flour. Don’t be tempted to add extra liquid to the batter if it seems slightly thicker than usual. The cake will bake up perfectly! read more about baking with almond flour including my top tips here
Room Temperature Ingredients: For best results, ensure all your ingredients, particularly the eggs, are at room temperature. This helps the batter come together smoothly and bake evenly.
Mixing: Don’t overmix the batter once the dry ingredients are incorporated. Overmixing can lead to a tough cake. A few streaks of flour are perfectly acceptable.
How to make Sugar free lemon drizzle cake: Step-by-Step Instructions
Step 1
Preheat the Oven and Prepare the Tin: Preheat your oven to 180°C (160°C fan) / gas mark 4. Grease a 1lb loaf tin with a little oil and line the base with parchment paper.
Step 2
Whisk the Dry Ingredients: In a large bowl, mix together the almond flour, oat flour, baking powder and bicarbonate of soda. Set aside..
Step 3
Cream the Xylitol and Eggs: In a separate bowl, using an electric mixer, stand mixer or a good old-fashioned whisk, cream together the xylitol and eggs until light and fluffy. This will take a few minutes and they will get paler in colour.
Step 4
Add the Yoghurt and Lemon: Then slowly mix in the Greek yoghurt and lemon zest
Step 5
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients mixing until just combined. Don’t overmix!
Step 6
Pour the Batter and Bake: Pour the cake batter into the prepared loaf tin and bake on the middle shelf of the oven for 50-60 minutes, or until a skewer inserted into the centre comes out clean. The cake should be golden brown on top.
Step 7
Cool the Cake: Once baked, remove the cake from the oven and let it cool in the tin for a few minutes
Step 8
Make the Lemon Drizzle: While the cake cools, prepare the lemon drizzle. In a small pan gently heat the lemon juice and xylitol, whisking until the xylitol dissolves. The mixture should have a slightly syrupy texture.
Step 9
Time for the Drizzle: Using a spoon, slowly drizzle the lemon syrup evenly over the top of the cake. The cake will absorb some of the drizzle, and some will pool at the bottom of the tin. That’s perfectly fine – it just adds to the moistness and deliciousness!
Leave the cake to cool in the tin before transferring it to a wire rack to finish cooling completely.
Storing and Enjoying Your Lemon Drizzle Cake
This cake is best enjoyed fresh, but it will keep well for up to 3 days stored in an airtight container at room temperature. You can also store it in the fridge for up to 5 days, but it’s best to bring it back to room temperature before serving for optimal flavour and texture.
Freezing: This cake freezes well! Wrap the cooled cake tightly in cling film and then in foil before placing it in the freezer. It will keep for up to 3 months. Thaw overnight in the fridge before enjoying.
More Easy & Delicious Diabetic Recipes for BALANCED Blood SugARS:
Recipe Variations and FAQs
Keto Lemon Cake: For a keto-friendly version, consider using a combination of almond flour and coconut flour instead of oat flour. Coconut flour is very absorbent, so you may need to add a little extra liquid, like milk or an extra egg to the recipe.
Fancy a Lemon Icing: mix some powdered xylitol with fresh lemon juice for a zesty lemon glaze for your loaf cake
The Perfect Balance: This recipe strikes a perfect balance between sweetness, tanginess, and moistness. However, if you prefer your cake a touch sweeter, you can add an extra 25g of xylitol to the cake batter. Just remember, this will slightly increase the net carb count per slice.
No Xylitol? While I recommend using xylitol for the best results, you can substitute another diabetic-friendly sweetener of your choice. Just be sure to check the conversion chart for the specific sweetener you’re using and adjust the amount accordingly.
Diabetes Note
This recipe is designed to be diabetic-friendly, using natural xylitol as a sugar substitute and relying on almond and oat flour for a gluten-free base. While significantly lower in carbohydrates than a traditional lemon drizzle cake made with refined sugar, there still are some carb counting requirements which I break down below.
CArb Counting
This recipe typically yields 10-12 slices, depending on how thick you cut them. Or for more accurate carb counting you can also use the formula below but remember to weigh your cooked cake when you have removed it from the loaf tin:
The only ingredients that we would typically carb count for in this recipe are:
50g of oat flour = 35g of carbs
150g of Greek Yoghurt (farge 5% fat) = 4.5g of carbs
Now add your carbs together – 35+4.5 = 39.5g of carbs for the whole cake
So if you cut the cake into 10 slices, each slice would be 4g of carbs per slice
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sugar free lemon drizzle cake
This healthier Sugar-Free Lemon Drizzle Cake recipe is a delicious diabetic-friendly and gluten-free cake bursting with lemon flavour.
10
servings10
minutes45
minutes55
minutesKeep the screen of your device on
Ingredients
4 large 4 large eggs
120 g 1/2 cup xylitol, plus 60g for the drizzle
150 g 3/4 cup Greek yoghurt
250 g 2 1/4 cup almond flour
50 g 1/2 cup oat flour
1.5 tsp 1 1/2 tsp baking powder
1/2 tsp 1/2 tsp bicarbonate of soda
1 large 1 large lemon, zest & juice
Directions
- Preheat your oven to 180°C (160°C fan) / gas mark 4. Grease a 1lb loaf tin with a little oil and line the base with parchment paper.
- In a large bowl, mix together the almond flour, oat flour, baking powder and bicarbonate of soda. Set aside.
- In a separate bowl, using an electric mixer, stand mixer or a good old-fashioned whisk, cream together the xylitol and eggs until light and fluffy. This will take a few minutes and they will get paler in colour
- Then slowly mix in the Greek yoghurt and lemon zest
- Gradually add the dry ingredients to the wet ingredients mixing until just combined. Be careful not to overmix!
- Pour the cake batter into the prepared loaf tin and bake on the middle shelf of the oven for 40-45 minutes, or until a skewer inserted into the centre comes out clean. The cake should be golden brown on top.
- Once baked, remove the cake from the oven and let it cool in the tin for a few minutes.
- Make the Lemon Drizzle: While the cake cools, prepare the lemon drizzle. In a small pan gently heat the lemon juice and xylitol, whisking until the xylitol dissolves. The mixture should have a slightly syrupy texture.
- Using a spoon, slowly drizzle the lemon syrup evenly over the top of the cake. The cake will absorb some of the drizzle, and some will pool at the bottom of the tin. That’s perfectly fine – it just adds to the moistness and deliciousness!
- Leave the cake to cool in the tin before transferring it to a wire rack to finish cooling completely.
Equipment
Tips and Notes
- For best results, ensure all your ingredients, particularly the eggs, are at room temperature. This helps the batter come together smoothly and bake evenly.
- While I recommend using xylitol for the best results, you can substitute another diabetic-friendly sweetener of your choice. Just be sure to check the conversion chart for the specific sweetener you’re using and adjust the amount accordingly.
- Diabetes Note – This recipe is designed to be diabetic-friendly and while significantly lower in carbohydrates than a traditional lemon drizzle cake, there still are some carb counting requirements which you can see in more detail above.
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