This is a sponsored post written by me on behalf of Whole Earth Sweetener Co. for IZEA. All opinions are 100% mine.
This moist and delicious light Lemon Loaf recipe has only 136 calories per slice and is diabetic friendly. Perfect for a reduced sugar dessert or brunch.
Super Moist Light Lemon Loaf Recipe
Mornings and afternoons will become a lot citrusy and sweeter with this delicious lemon loaf recipe. I love the moist brightness of each bite.
If you’re on a diet, diabetic, or simply reducing your sugar intake, then this cake is for you. With only 136 calories and 5 grams of sugar per slice, you get all the flavor without the guilt.
Honestly, it took me a while to come up with the perfect light lemon loaf. The first two were a disaster. One was so dry that it gave me hiccups.
The second one didn’t even bother to rise. As I was ready to give up, I remembered that when you add fat-free sour cream to a quick bread, it imparts a lot of moisture to the crumb. Thankfully it worked perfectly and the bread came out amazing.
To give it a nice crunchy texture, I decided to line the pan with sliced almonds. Before baking, I added some more to the top. This step is optional but I highly recommend it if you’re a fan of almonds. While they bake, they toast up and become flavorful and aromatic.
You must be wondering, how on earth did I sweeten this recipe? The answer is easy, I used Whole Earth Sweetener Baking Blend.
It has 50% less sugar and calories than traditional sugar per serving and is Non-GMO Project Verified. Baking Blend is easy to use – just swap 1 cup of sugar for ½ cup of Baking Blend for the same amount of sweetness and 50% fewer calories, without the artificial aftertaste that other brands deliver. Head on to Whole Earth Sweetener for more information.
Here’s the Nutritional Information according to MyFitnessPal:
I hope you can try this delicious Super Moist light Lemon Loaf Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Light Lemon Loaf
Ingredients
For Lemon Loaf
- 3 Large Eggs
- 1/4 cup Whole Earth Sweetener Baking Blend
- Zest of 2 Lemons
- Juice of 1 Lemon
- 3 tablespoons Vegetable Oil
- 1/2 cup Skim Milk
- 1 1/2 cups All Purpose Flour
- 2 teaspoons Baking Powder
- Pinch Salt
- 2 tablespoons Fat Free Sour Cream or Greek Yogurt
- 2 tablespoons Sliced Almonds
For Lemon Syrup (Optional)
- 2 tablespoons Whole Earth Sweetener Baking Blend
- 1/4 cup Water
- Juice of 1 lemon
Instructions
- Preheat Oven to 350 degrees Fahrenheit
- Spray a loaf pan with nonstick spray. Add 1 1/2 tablespoons of Almonds to the bottom and the sides of the pan (save 1/2 tablespoon for the top)
- In a small bowl sift the flour, baking powder, and salt. Set aside
- In a big bowl using a handheld mixer, mix the eggs on high speed for 3-4 minutes or until thick, creamy, and they double in size
- Add the Whole Earth Sweetener Baking Blend, lemon zest, and juice. Keep mixing
- Combine the oil, sour cream and milk together
- Add the liquids alternating with the flour mixture in 2-3 batches. Starting and ending with the flour mixture. Do not overmix
- Pour the batter into the prepared pan. Sprinkle remaining almonds on top. Bake for 40-50 minutes or until a skewer inserted in the middle of the cake comes out clean
- Remove cake from oven and unmold onto a cooling rack
For Lemon Syrup (Optional)
- In a saucepan, add the Whole Earth Baking Sweetener Blend and water over medium heat. Stir until the sweetener has completely dissolved and starts boiling. Remove from heat and add the lemon juice
- With a skewer or knife, add a few holes on the loaf. Pour the hot syrup on the warm cake. Let it cool completely
- Enjoy
Sounds amazing! How much Splenda would you suggest using as an alternative to the Whole Earth Sweetener? Thanks!
Try the same quantities Danielle (1/4 cup)
You hi I just wanted to know if I can use sugar isntead of stevia?
Of course!
Can you use buttermilk in this recipe, instead of sour cream or yogurt?
yes!