This is the recipe for Sugar Free Lemon Loaf Cake (2024)

FAQs

What are sugar free cakes made of? ›

A sugar-free cake is a type of cake that is made without using granulated sugar. Instead of sugar, other sweeteners, such as natural sweeteners like honey and maple syrup or artificial sweeteners like aspartame, stevia, or sucralose, are used to provide sweetness to the cake.

Lemon sliced loaf cake, lemon contains 360 calories per 90 g serving. This serving contains 18 g of fat, 5 g of protein and 44 g of carbohydrate.

Make the loaf:

In a large mixing bowl, sift together the cake flour, all-purpose flour, baking powder, and salt. In the bowl of a food processor or high-speed blender, combine the sugar and lemon zest. Pulse a few times to evenly distribute the zest. Add the lemon juice, eggs, and sour cream and pulse until combined.

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 X 5 inch loaf tin and line with baking paper, leaving an overhang to lift it out with. Using an electric mixer beat all of the cake ingredients together in a bowl until smooth. Spoon into the baking in and smooth the top over.

Yes, you can. Just think about your portion sizes and how often you have them – you could also try eating your desserts with some fruit, such as berries, to make them more filling and nutritious.

Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltitol, Leavening (Baking Soda, Calcium, Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of: Canola Oil, Propylene Glycol Esters of Fatty Acids, Salt, Cellulose, Mono- And Diglycerides, Xanthan ...

Lemon flavor: Let's all say it together: LEMON JUICE DOESN'T ADD LEMON FLAVOR (when added to the cake). Instead, try adding more zest, lemon extract, or a lemon soak.

The zest is highly concentrated with essential oils and, mixed with the butter and oil in the recipe, provides bright aromatic lemon flavors throughout the loaf. Be careful not to include the white pith underneath the colorful zest containing bitter-tasting compounds.

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

Over Mixing – yes, over mixing the batter is one of the most common reasons why a cake will sink in the middle. Beating in too much air into the batter once the dry and wet ingredients are combined will cause the cake to sink.

How many cups of batter do I need for a loaf pan? ›

Lemon juice carries the same flavor as lemon zest, but it's more acidic, so you might want to add a pinch of sugar to balance out the tartness. That said, the lemon flavor is not as concentrated as lemon zest, so you'll want to keep this formula handy: 1 teaspoon of lemon zest = 2 tablespoons of lemon juice.

Some other terms you might see that also mean sugar-free are "free of sugar," "no sugar," or "zero sugar." But these foods can still contain artificial sweeteners, like Splenda or NutraSweet, and sugar alcohols, like mannitol or sorbitol.

Pillsbury Sugar Free Classic Yellow Cake Mix (0.1 package) contains 37g total carbs, 17g net carbs, 2g fat, 2g protein, and 130 calories.

As sugar contributes no nutritive value, apart from carbohydrates and calories, it has 'empty calories' and so is not good for overall health. This doesn't mean that people with diabetes should have a sugar-free diet. In fact, it's almost impossible to have a sugar-free diet in the long term.

This delicious Sugar Free Angel Food Cake recipe is super easy to make, low carb, and perfect for diabetics. An incredible sugar free dessert.