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–+ servings
A sliced glazed lemon loaf on a white plate.

Lightened Up Glazed Lemon Loaf

Jennifer Pullman
This lightened up glazed lemon loaf is perfectly flavored with fresh lemon and lemon zest. Swerve decreases the sugar content of this lemon loaf, which is also lower in fat and cholesterol than other recipes.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 159 kcal

Ingredients
  

Loaf Ingredients

  • ½ cup butter
  • 1 cup Swerve Granular you may use ½ sugar and ½ Swerve granular if you wish
  • 1 egg
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • Juice and zest of 1 lemon
  • ½ cup milk
  • ¼ cup vanilla yogurt
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Lemon Glaze Ingredients

  • ½ cup Swerve Confectioners you can use ¼ cup Swerve and ¼ cup confectioners sugar instead
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1-2 tablespoons skim milk more if needed

Instructions
 

  • Preheat oven to 350 degrees F.
  • Grease and lightly flour an 8 ½ x 4 ½ inch loaf pan.
  • In a large bowl of an electric mixer beat together butter and Swerve granular.
  • Add the whole egg and egg whites one at a time, beating well after each addition.
  • Beat in lemon zest, lemon juice, vanilla, and yogurt.
  • In a separate bowl sift together the flours, baking powder, and salt.
  • Add ½ the flour and ½ the milk to the butter mixer and stir on low speed.
  • Add in the remaining flour and milk and continue to stir on low speed until combined.
  • Pour batter into prepared loaf pan and tap pan to level the batter.
  • Bake lemon loaf for about 1 hour, or until a cake tester inserted into the center of the loaf comes out clean.
  • Cover the lemon loaf with aluminum foil ½ way through the baking process.
  • Cool loaf for 30 minutes.
  • Remove lemon loaf from the loaf pan. You may need to run a knife along the edge of the loaf to safely remove it from the pan.
  • Prepare the glaze. You can glaze the lemon loaf while it is still warm or after the loaf has cooled. 
  • Allow the glaze to harden before slicing.

Notes

 
  • Use fresh lemon juice instead of bottled juice.
  • Make sure all your ingredients are at room temperature.
  • You can use only all-purpose flour if you wish.
  • Cover the loaf about halfway through baking to prevent over-browning. This is recommended by Swerve.
  • You can replace just ½ of the sugar if you wish.
  • You can use a whole egg in place of the two egg whites.

Nutrition

Serving: 1sliceCalories: 159kcalCarbohydrates: 39gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 35mgSodium: 278mgPotassium: 60mgFiber: 1gSugar: 1gVitamin A: 273IUVitamin C: 1mgCalcium: 34mgIron: 1mg
Keyword lemon loaf, low sugar, low sugar dessert, swerve sweetener
Tried this recipe?Mention @nourishedsimply