Low-Sugar Lemon Loaf

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)
2 eggs
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


  1. Preheat oven to 350F
  2. Butter and flour a 1 lb loaf pan (8.5×4.5 inches)
  3. Zest lemon, peel lemon and remove segments. Chop each segment into 2-3 pieces then juice remaining lemon
  4. Whisk lemon, yogurt, eggs, and oil
  5. In a separate bowl mix together flour, sugar, baking powder, and salt. Create a well in the centre
  6. Pour wet ingredients into dry and stir until just combined
  7. Pour batter into pan
  8. Bake in the centre of the oven for 1 hour
  9. Cool in pan
Lemon Loaf with low sugar
Low Sugar Lemon Loaf with Segmented Lemon

PicMonkey Image


2 thoughts on “Low-Sugar Lemon Loaf

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s