My Sugar Free Kitchen

  • About
  • By Category
  • Sugar Free Meal Ideas
  • Sugar Free Desserts
  • Sugar Free Baking
  • Sugar Free Snacks
menu icon
go to homepage
  • All Recipes
  • Dinner
  • Dessert
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • All Recipes
    • Dinner
    • Dessert
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Sugar Free Baking

    Sugar Free Lemon Loaf

    LAST UPDATED: May 17, 2020 | PUBLISHED: January 6, 2019 | BY: Kim | Leave a Comment

    4.13 from 32 votes
    Jump to Recipe
    Sugar Free Lemon Loaf Pinterest 1

    This Sugar Free Lemon Loaf with lemon syrup is healthy, moist, old fashioned and made from scratch. Just 8 ingredients will have you turning out a Lemon Quick Bread that makes 10 thick slices you can slice up and eat right away or freeze for healthy clean eating on the go snacks.

    Slices of sugar free lemon loaf on a white platter

    Save This Recipe!

    Enter your email below and I'll send this recipe link straight to your inbox so you'll always have it handy!

    How To Make a simple Clean Eating Sugar Free Lemon Loaf

    1. Add the butter and granulated sweetener (for example stevia) to a bowl and mix with electric beaters until light and fluffy.
    2. Add eggs, one at a time. Use he electric beaters to mix in.
    3. Get rid of the electric beaters and add in flour, cream of tartar and bicarb, followed by the milk. Stir gently with a spoon until all combined.
    4. Spoon batter into a lined and greased loaf tin. (I lightly spray with oil and line with baking paper – the oil helps the paper to stick and stay in place)
    5. BAKE at 160 degrees C for a fan forced oven for 40 minutes. (320 degrees F for fan oven if in U.S.)
    Sugar Free Lemon Loaf collage

    Other Sugar Free Baking Recipes you might like:

    • Sugar Free Lemon Bars
    • Oat Flour Banana Bread,
    • Chocolate Sweet Potato Muffins,
    • Sugar Free Banana Muffins,
    • Low Carb Carrot Cake
    • sugar free chocolate fudge cake

    Tips For Making a Sugar Free Lemon Drizzle Cake

    • Don’t overmix the batter, or mix to roughly and especially don’t mix it all together with the electric beaters. Those are only for the butter and sweetener and the eggs.
    • Use a big wooden spoon to mix in the dry ingredients to the wet to retain as much air and lightness as possible. Overmixing will make the cake tough.
    • Even though this is a lemon cake, it is not necessary to put any lemon juice into the actual cake batter as the big lemon flavour of the cake comes from the lemon syrup drizzle.
    • For this Lemon Quick Bread, make sure to heat the oven beforehand so that you can pop it in as soon as you have it in the lined loaf tin as any delays are not good for the baking soda and cream of tartar.

    Related:  Traditional Aussie Spinach Cob Loaf

    This is a super easy sugar free lemon loaf to make from scratch because there are only 8 ingredients, about 5 minutes of prep and no food processor or blender required.  Electric beaters are a nice shortcut if you have them, if not, you can get a similar result with a whisk and lots of huffing and puffing.

    Sugar Free Lemon Loaf on a white plate

    How Do You Make A Sugar Free Lemon Loaf Glaze?

    • This glaze is also sugar free as it is just two ingredients. The granulated sweetener that measures like sugar (in this case stevia) and lemon juice.
    • This is heated on the stove on medium heat for about 5 minutes. Note that after 5 minutes it will still be very liquid.  This is OK as it means it will easily absorb into the cake.
    • The glaze is best applied to the cake when it is still warm. To make the liquid sink all the way through, use a cake skewer to poke a dozen holes from top to bottom so it can more easily sink in.
    Slices of Sugar Free Lemon Loaf

    TIP:  The sugar free lemon glaze may look like a lot, but the cake can take it, and it will all absorb in to create a strong lemon flavour.  If you prefer a milder lemon flavour, just use half or three quarters of the glaze. *HOWEVER* The glaze is also what helps to keep this cake nice and moist for days after its baked so don’t be afraid to be liberal with it.

    Sugar Free Lemon Loaf on a plate

    How Do You Store A Sugar Free Lemon Drizzle Cake?

    The best method for storage is in an air tight container in the fridge if you live in a really hot climate, or if you’re somewhere cooler, leaving the cake in an air tight container on the kitchen bench would be OK.  It should keep well for 3 to 4 days.

    FREEZER TIP:  If you make this sugar free lemon drizzle cake, you will find that it freezes very well and I always make this cake, slice it, pop a couple slices into ziplock bags, date and label them, and keep them in the freezer.  This is just a much more reliable way for me to ensure that I don’t waste food since I don’t eat a lot of sweets, and since I’m often on my own when my husband is away working.

    Let’s face it.  Who wouldn’t love a sugarless lemon cake?  It’s pretty darn special, and an oldie but a goodie.  Sometimes the simple things are the ones that are the best, and this is one of them.  Not to mention this sugar free lemon loaf cake tastes even more amazing with a little side of Greek yoghurt, or a light spread of butter.  Eat up.  This is one not to miss.

    lemon loaf featured image

    Sugar Free Lemon Loaf

    Kim MorrisKimKim
    This 40 minute Sugar Free Lemon Loaf with lemon syrup is healthy, moist, old fashioned and made from scratch. Just 8 ingredients will have you turning out a Lemon Quick Bread that makes 10 thick slices and tastes of real lemons.
    4.13 from 32 votes
    Print Save Saved!
    Course Snack
    Servings 10 slices
    Calories 117 kcal
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins

    Ingredients
     

    • 1 ½ cups Plain wholemeal flour
    • 1 ½ teaspoons Cream of tartar - See Note: 1
    • ¾ teaspoon Bicarb Soda
    • ½ cup Butter - softened to room temperature
    • ½ cup Granulated sweetener that measures like sugar - see Note: 2
    • 2 medium Eggs
    • 1 tablespoon Finely grated lemon zest
    • ⅓ cup Milk

    Syrup

    • 2 tablespoons Granulated sweetener that measures like sugar
    • ½ cup Lemon juice - freshly squeezed
    • 1 fine Cake Skewer
    Prevent your screen from going dark

    Instructions
     

    • Preheat fanforced oven to 160 degrees c (180 degrees for non fan forced)
    • The Cake: In a large mixing bowl, add the softened butter and granulated sweetener. Use electric beaters to beat on high until creamy and fluffy.
    • Add the eggs, 1 at a time, beating each one in with the electric beaters.
    • Add in the flour, cream of tartar and bicarb, followed by the milk. Use a large spoon to fold in, turning the bowl and you gently stir through. (do not beat or mix roughly as this will make the cake tough)
    • The Cooking: Spoon cake mixture into a lined loaf tin, running the back of a spoon over the top to smooth out the mixture. (I use a silicone loaf tin, lined with baking paper).
    • Bake in the oven for 40 minutes.
    • Once cake is cooked, remove from oven and set aside on a cooling rack.
    • The Syrup: Combine ½ cup lemon juice and 2 tablespoons granulated sweetener in a saucepan and heat on medium for 2 minutes or until all the sweetener has dissolved. Increase the heat to high and bring to the boil for 4 to 5 minutes or until thickened slightly, then remove from heat.
    • Using the cake skewer, poke about a dozen holes through the top of the cake, and drizzle the lemon sauce gently over the warm cake.
    • Let the cake sit to cool to room temperature, then remove it from the cake tin.

    Notes

    1. Cream of tartar is a leavener, similar to baking powder and when used in conjunction with bicarb creates a wonderful light and fluffy texture, much more so that baking powder I find.
    2. The granulated sweetener I use is Natvia Stevia Sweetener. Natvia Stevia Sweetener is a 100% natural sweetener and has 97% fewer calories than sugar. Its fructose free, low carb and isn’t going to rot your teeth! I wrote a post about it here.
    3. Cut this lemon loaf into slices and store in ziplock bags in the freezer for upton 8 weeks. To defrost, let it come to room temperature and enjoy with a little butter, double cream, or Greek yoghurt.

    Nutrition

    Calories: 117kcalCarbohydrates: 3gFat: 11gSaturated Fat: 6gFiber: 1gSugar: 2g

    Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.

    Wanna learn my secrets to maintaining a Sugar Free Lifestyle for the past 10 years?Get my FREE 5 Day email series where I'll show you how to master sensible snacking, how to create sugar free dessert truffles and how to make the perfect low calorie no sugar banana bread, plus more!

    More Sugar Free Baking Recipes

    • a single slice of oat flour banana bread resting on a platter
      Sugar Free Oat Flour Banana Bread
    • A single banana carrot muffin with a bite out
      Banana Carrot Muffins
    • fudgy blueberry cheesecake brownies in a stack of 4
      Fudgy Cheesecake Brownies (No Sugar)
    • coconut milk bread featured image
      Coconut Bread Loaf With Coconut Milk
    • Facebook

    Comments

    No Comments

    4.13 from 32 votes (32 ratings without comment)

    ADD A COMMENT - Ask questions and let me know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Hey I'm Kim

    I'm passionate about creating recipes that are lower in sugar and calories without compromising on taste or flavor! My areas of expertise are Dinners Under 500 Calories and Sugar Free Desserts!

    More About Me

    Don't miss out on my latest recipes!

    Subscribe

    Popular

    • 2 sliced thin air fried chicken breasts on a plate
      Air Fryer Lemon Garlic Chicken Breast
    • bite sized chicken pieces covered in low sugar general tso sauce
      Healthy General Tso Chicken
    • fork digging into a bowl of cold kimchi salad noodles
      Cold Kimchi Noodle salad
    • featured image for dessert truffles
      6 Utterly Satisfying No Sugar Dessert Truffles

    Sugar Free Desserts

    • stewed cinnamon apples in a stone bowl
      Easy Stewed Cinnamon Apples (No Sugar)
    • coconut energy balls in a bowl
      4 Ingredient Coconut Protein Balls (100 Calories)
    • a stack of 3 date bars with nuts and chocolate on top
      Date Nut Bars
    • low calorie bliss balls
      Low Calorie Energy Balls

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Amazon Disclosure

    Sugar Free Lifestyle

    • 5 Secrets to a Delicious Sugar Free Lifestyle
    • Clean eating Tips
    • Mindful Eating Tips

    Contact

    • Contact
    • About

    Copyright © 2024 My Sugar Free Kitchen

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    Thank you for the recipe. I made it and enjoyed eating it!
    My family loved this!
    This was good! I would definitely make it again!
    The instructions were clear, but I made a few adjustments to suit my taste.
    The flavors were incredible, and it turned out better than I expected.
    Thank you for sharing. This recipe was a hit and my family enjoyed it. Will make it again!

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.