This recipe is a true definition of a fluffy, moist lemon cake with an easy lemon glaze. It’s indeed delicious and irresistible. It is also vegetarian, dairy free and sugar free. You can have it for breakfast with a warm cup of tea, coffee, milk or even as is. You can enjoy a slice also as dessert or snack. Depending on the sweetener of choice, it can be sugar free thus guilt free.
Using the lemon zest or the squeezed lemon juice does not bring out the intensity and full flavour of the whole lemon. Using the whole lemon is basically the secret to having a true lemon loaf in my perspective. Zero waste! And no need of using an artificial lemon essence.
It is sugar free if only you use the monkfruit sweetener.
It is also dairy free since no milk or milk product has been used.
You can also check out the Chocolate chip banana bread/loaf.
Also check out my Instagram page to see what happens on my stories.
Preparation & baking:
Begin by preheating your oven to 180°C then line a loaf pan with parchment paper.
Clean your lemon then roughly chop it. Put in a blender together with the water and blend on high then sieve the puree.
In a large bowl add the flour, baking powder, sweetener/sugar and salt. Whisk till everything is well combined.
In another bowl, mix together the wet ingredients, that is the eggs, oil and sieved lemon puree until well combined.
Mix the contents of the two bowls together till well incorporated.
Pour the batter to the prepared loaf pan.
Bake for 60-70 minutes or until a toothpick inserted in the center of the loaf comes out clean. Let it cool for 5 minutes, then remove to a cooling rack and let it cool completely.
Lemon glaze (optional)
In a small bowl, mix the icing sugar and the lemon puree with a spoon to make a thick glaze or to your desired consistency. Spoon the glaze over the loaf (you may not need it all) and let it set for 30 minutes. Serve.
The Best Fluffy Whole Lemon Loaf
Ingredients
- 1 cup (240g) fresh lemon puree*
- 3 cups (390 g) all-purpose flour**
- 5 tsp baking powder**
- 1 cup (200 g) monkfruit sweetener*** or granulated white sugar
- ½ tsp sea salt
- 4 eggs
- ¾ cup vegetable oil
Lemon puree
- 1 large lemon, cleaned & roughly chopped
- 4 cups water
Lemon glaze (optional)
- 1 cup (130 g) icing sugar
- 3 tsp lemon puree
Instructions
- Begin by preheating your oven to 180°C then line a loaf pan with parchment paper.
- Clean your lemon then roughly chop it. Put in a blender together with the water and blend on high then sieve the puree.
- In a large bowl add the flour, baking powder, sweetener/sugar and salt. Whisk till everything is well combined.
- In another bowl, mix together the wet ingredients, that is the eggs, oil and sieved lemon puree until well combined.
- Mix the contents of the two bowls together till well incorporated.
- Pour the batter to the prepared loaf pan and bake for 60-70 minutes or until a toothpick inserted in the center of the loaf comes out clean. Let it cool for 5 minutes, then remove to a cooling rack and let it cool completely.
Lemon glaze (optional)
- In a small bowl, mix the icing sugar and the lemon puree with a spoon to make a thick glaze or to your desired consistency. Spoon the glaze over the loaf (you may not need it all) and let it set for 30 minutes. Serve.
