Sugar Free Lemon Loaf

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.

Course Snack

Cuisine Australian

Prep Time 10

Cook Time 40

Total Time 50

Servings slices

Calories 117kcal

Author Kim

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

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

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.
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.
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.

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