There is never enough lemon in lemon flavoured food. The solution, I’ve found, is to segment rather than squeeze.
Segmenting and roughly chopping the lemon creates bursts of intense lemoniness throughout the food.
I used the zest, roughly chopped segments, and remaining juice of one large lemon for this cake. All together it adds up to a quarter cup of lemony goodness.
Half a cup of sugar is more than enough to counteract the sourness, and if I were to ice the cake I would probably use even less!
1 large lemon (zest, flesh, and juice)
1/2 cup of vegetable oil (or coconut oil)
1 cup Greek yogurt
1/2 cup of sugar
1 1/2 cup of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
Butter for greasing the pan
- Preheat oven to 350F
- Butter and flour a 1 lb loaf pan (8.5×4.5 inches)
- Zest lemon, peel lemon and remove segments. Chop each segment into 2-3 pieces then juice remaining lemon
- Whisk lemon, yogurt, eggs, and oil
- In a separate bowl mix together flour, sugar, baking powder, and salt. Create a well in the centre
- Pour wet ingredients into dry and stir until just combined
- Pour batter into pan
- Bake in the centre of the oven for 1 hour
- Cool in pan
2 thoughts on “Low-Sugar Lemon Loaf”