Light Lemon Loaf
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.
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
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Preheat Oven to 350 degrees Fahrenheit
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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)
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In a small bowl sift the flour, baking powder, and salt. Set aside
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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
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Add the Whole Earth Sweetener Baking Blend, lemon zest, and juice. Keep mixing
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Combine the oil, sour cream and milk together
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Add the liquids alternating with the flour mixture in 2-3 batches. Starting and ending with the flour mixture. Do not overmix
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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
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Remove cake from oven and unmold onto a cooling rack
For Lemon Syrup (Optional)
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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
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With a skewer or knife, add a few holes on the loaf. Pour the hot syrup on the warm cake. Let it cool completely
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Enjoy