Healthy Lemon & Violet Drizzle Cake recipe
This Healthy Lemon & Violet Drizzle Cake recipe typically yields 8 to 10 servings, depending on which tin you use and the thickness of the slices.
Ingredients:
For the Cake:
.175g White Whole Wheat Flour (or spelt flour)
.1 tsp Baking powder
.175g Xylitol or Erythritol (natural sugar-free sweeteners
.225g 0% Fat Greek Yogurt (replaces most of the butter)
.2 Large eggs
.75ml Rapeseed or Extra-Virgin Olive Oil
.Finely grated zest of 2 large lemons
.2 tbsp Milk (dairy or plant-based)
For the Drizzle & Decoration:
.Juice of 1 large lemon
.50g Xylitol or stevia-based "icing sugar"
.Crystallised Violets (edible flowers)
Instructions:
1. Preheat & Prep: Heat your oven to 180°C (160°C fan/Gas 4). Grease and line a 20cm round cake tin or 1lb loaf tin with baking parchment.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and sweetener.
3. Combine Wet Ingredients: In a separate jug, whisk the eggs, Greek yogurt, oil, and lemon zest. Stir in the milk.
4. Bake: Pour the wet mixture into the dry ingredients and stir until just combined (do not overmix). Spoon into the tin and bake for 35–45 minutes, or until a skewer comes out clean.
5. Drizzle: While the cake is still warm, prick it all over with a skewer. Mix the lemon juice and sweetener, then slowly pour it over the cake so it soaks in.
6. Decorate: Once cooled, top with crystallised violets for the signature floral finish.
This Healthy Lemon & Violet Drizzle Cake recipe typically yields 8 to 10 servings, depending on which tin you use and the thickness of the slices.
Ingredients:
For the Cake:
.175g White Whole Wheat Flour (or spelt flour)
.1 tsp Baking powder
.175g Xylitol or Erythritol (natural sugar-free sweeteners
.225g 0% Fat Greek Yogurt (replaces most of the butter)
.2 Large eggs
.75ml Rapeseed or Extra-Virgin Olive Oil
.Finely grated zest of 2 large lemons
.2 tbsp Milk (dairy or plant-based)
For the Drizzle & Decoration:
.Juice of 1 large lemon
.50g Xylitol or stevia-based "icing sugar"
.Crystallised Violets (edible flowers)
Instructions:
1. Preheat & Prep: Heat your oven to 180°C (160°C fan/Gas 4). Grease and line a 20cm round cake tin or 1lb loaf tin with baking parchment.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and sweetener.
3. Combine Wet Ingredients: In a separate jug, whisk the eggs, Greek yogurt, oil, and lemon zest. Stir in the milk.
4. Bake: Pour the wet mixture into the dry ingredients and stir until just combined (do not overmix). Spoon into the tin and bake for 35–45 minutes, or until a skewer comes out clean.
5. Drizzle: While the cake is still warm, prick it all over with a skewer. Mix the lemon juice and sweetener, then slowly pour it over the cake so it soaks in.
6. Decorate: Once cooled, top with crystallised violets for the signature floral finish.
Healthy Lemon & Violet Drizzle Cake recipe
This Healthy Lemon & Violet Drizzle Cake recipe typically yields 8 to 10 servings, depending on which tin you use and the thickness of the slices.
Ingredients:
For the Cake:
.175g White Whole Wheat Flour (or spelt flour)
.1 tsp Baking powder
.175g Xylitol or Erythritol (natural sugar-free sweeteners
.225g 0% Fat Greek Yogurt (replaces most of the butter)
.2 Large eggs
.75ml Rapeseed or Extra-Virgin Olive Oil
.Finely grated zest of 2 large lemons
.2 tbsp Milk (dairy or plant-based)
For the Drizzle & Decoration:
.Juice of 1 large lemon
.50g Xylitol or stevia-based "icing sugar"
.Crystallised Violets (edible flowers)
Instructions:
1. Preheat & Prep: Heat your oven to 180°C (160°C fan/Gas 4). Grease and line a 20cm round cake tin or 1lb loaf tin with baking parchment.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and sweetener.
3. Combine Wet Ingredients: In a separate jug, whisk the eggs, Greek yogurt, oil, and lemon zest. Stir in the milk.
4. Bake: Pour the wet mixture into the dry ingredients and stir until just combined (do not overmix). Spoon into the tin and bake for 35–45 minutes, or until a skewer comes out clean.
5. Drizzle: While the cake is still warm, prick it all over with a skewer. Mix the lemon juice and sweetener, then slowly pour it over the cake so it soaks in.
6. Decorate: Once cooled, top with crystallised violets for the signature floral finish.
