No Sugar Lemon Syrup Loaf Cake
Serves 10
Easy
Total time:
Plus 2 hours cooling
A Moist Lemon Syrup Loaf Cake using Granulated Sweetner (Candarel or Splenda) instead of Sugar.
Skip to ingredients
- 125g Unsalted Butter
- 10g Granulated Sweetner
- 2 Large Eggs
- Zest of 1 Lemon
- 175g Self Raising Flour
- Pinch Salt (or use salted butter)
- 4 tablespoons Milk
For the Syrup:
- Juice of 2 lemons
- 2 heaped Tbsps Granulated Sweetner
- 3 Tbsps Limoncello Lemon Liqueur (optional)
- 23x13x7cm loaf tin, buttered and lined
Method
step 1
Preheat Oven to 180C/gas mark 4. Butter and line loaf tin well, ensuring that the lining comes up a cm or so up the sides of the tin.step 2
Cream together butter & sweetner, add eggs and lemon zest, beating in well.step 3
Add Flour & Salt (if using), folding in gently but throughly.step 4
Then spoon into prepared loaf tin and put into oven.step 5
While the cake is cooking, get on with the syrup: put the lemon juice & sweetner into a saucepan and heat gently until sweetner is dissolved. Add the lemoncello to the syrup.step 6
Bake the cake for 45 mins, or until golden, risen in the middle (though it will sink a little on cooling) and an inserted cake tester comes out clean.step 7
As soon as the cake is out of the oven puncture the top of the loaf all over with a skewer. Pour over the syrup, ensuring the middle absorbs it as well as the sides, then leave it to soak up the rest.step 8
Leave the cake to cool COMPLETELY. If you try to take it out of the tin whilst warm it is liable to crumble as it is wet with syrup.step 9
Serve
