Glazed Lemon Loaf – Drizzle Me Skinny! Recipe enthusiasts

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If it’s a baking kind of day, and you’ve got some lemons sitting in your fridge or on the counter, grab them and whip up this delicious Glazed Lemon Loaf. It features lemon zest, lemon juice, lemon extract, and lemon icing, so you know it’s packed with bright lemon flavor! It is simple to make and full of flavor with just enough sweetness to finish off each bite. 

You could leave off the glaze to save a point per slice but, I love the bit of sweetness you get when biting into each slice, so I highly recommended working in the lemon icing drizzle. It really brings this loaf to life – and it’s not a glazed loaf without a bit of icing! Check the tips and tricks below to learn how to make a zero point lemon icing if you’re really in a Weight Watchers points pinch. Let’s get to the recipe! 

Three reasons why you need to make this recipe!

Glazed Lemon Loaf saves you lots of calories. 

A slice of lemon loaf from a bakery or coffee shop like Starbucks can easily run you over 400 calories and 30 grams of sugar. My version of glazed lemon loaf is only 130 calories and 8 grams of sugar per slice. 

It’s amazing for breakfast with a cup of hot tea. 

Perk up your morning routine with this tangy, sweet glazed lemon loaf slice. It’s the best thing to wake up to and start the day in a fun way. 

It makes a great spring or summer dessert. 

During the spring and summer, there are plenty of get-togethers that require desserts (like Easter). By bringing this glazed lemon loaf, you’re ensuring that there will be a tasty treat there for you to enjoy that won’t derail you from your health goals. 

Ingredients you need to make Glazed Lemon Loaf: 

  • 3 eggs
  • ¼ cup white sugar
  • ¾ cup plain nonfat Greek yogurt
  • ⅓ cup unsweetened applesauce
  • 1 tablespoon lemon zest 
  • 1.5 tablespoon lemon extract
  • 1 tablespoon fresh squeezed lemon
  • 2 teaspoons baking powder
  • 1.5 cups all purpose flour

FOR THE GLAZE

  • 3 tablespoons icing sugar or confectionary sugar
  • 1.5 teaspoon freshly squeezed lemon juice

How to make Glazed Lemon Loaf (step by step): 

  1. Preheat the oven to 350F and spray a regular size loaf pan with some nonstick cooking spray.
  2. In a bowl, whisk the eggs and sugar together. Stir in the nonfat Greek yogurt, apple sauce, lemon juice, lemon extract, and lemon zest.
  3. Mix in the all purpose flour and baking powder then pour the batter into the loaf pan and bake in the oven for 45-50 minutes or until the loaf is baked all the way through.
  4. Let it cool then remove the loaf carefully from the pan. In a small bowl, mix the icing sugar and lemon juice together to make the glaze. Drizzle it over the loaf. Cut into 10 equal servings. Enjoy! 

Makes 10 slices. Nutrition info for 1 slice: Calories 130,  Fat 2 g, Saturated fat .48 g,  Carbs 23 g,  Fiber .58 g, Sugars 8.64 g, Sodium 125.56 mg, Protein 5 g. 

WW Points 

  • Eggs 0 points
  • White sugar 15 points
  • Plain nonfat Greek yogurt 0 points
  • Unsweetened applesauce 0 points
  • Lemon zest 0 points
  • Lemon extract 0 points
  • Freshly squeezed lemon 0 points
  • Baking powder 0 points
  • All purpose flour 19 points

FOR THE GLAZE

  • Icing sugar or confectionary sugar 4 points
  • Fresh squeezed lemon juice 0 points

4 points per slice based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 4-5 depending on your 0PP foods

Freestyle smart points- (blue & purple) 4 using WW recipe builder

Smart Points- (green) 5 using SP calculator

Points Plus- 3 using PP calculator

Different ways to change up this recipe: 

  • Use Swerve confectioners sugar rather than real confectioners sugar to drop the calories and Weight Watchers points. It has a slightly different taste, but will still give sweetness to the loaf without adding calories. 

Tips and Tricks for Making Glazed Lemon Loaf: 

  • Glazed lemon loaf is a bit denser of a loaf due to the ingredients used. It will drop a little after cooling, but that’s okay. It stays moist! 
  • The loaf is best stored in the fridge after day one and will freeze well. Just make sure to seal it properly. 
  • You can easily make this glazed lemon loaf gluten free by substituting a gluten free flour blend for the all purpose flour. I suggest doubling the baking powder if you’re using a gluten free flour blend, as it’s hard for gluten free flour to rise well. 

Similar recipes you’ll enjoy: 

Glazed lemon loaf

Drizzle

4-5PP, 4SP blue & purple, 5SP green