Lemon Loaf (with video)
Source: Spice it up! Summer 2013
Ingredients
Adjust Servings:
| 1 cup all-purpose flour | |
| 1/2 teaspoon baking soda | |
| 2 tablespoons lemon zest | |
| 4 eggs | |
| 1/2 cup white sugar | |
| 1/2 cup Splenda® | |
| 1/2 cup extra virgin olive oil | |
| 6 tablespoons lemon juice | |
| 1 teaspoon vanilla |
Nutrient Analysis | |||||||||||||||||||
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PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 187Kcal | ||||||||||||||||||
| Protein | 3g | ||||||||||||||||||
| Carbohydrates | 19g | ||||||||||||||||||
| Fibre | 0.4g | ||||||||||||||||||
| Total Fat | 11g | ||||||||||||||||||
| Saturated Fat | 2g | ||||||||||||||||||
| Cholesterol | 57mg | ||||||||||||||||||
| Sodium | 73mg | ||||||||||||||||||
| Potassium | 41mg | ||||||||||||||||||
| Phosphorus | 33mg | ||||||||||||||||||
This cake is excellent as a snack. You can freeze individual slices by wrapping them in plastic wrap.
The loaf is also good for a plated dessert by topping a slice of cake with 1 tablespoon of Cool Whip® and a handful of summer berries.
Lemon Loaf:
Downloadable/printer-friendly version
Ingredients
-
1 cup all-purpose flour
-
1/2 teaspoon baking soda
-
2 tablespoons lemon zest
-
4 eggs
-
1/2 cup white sugar
-
1/2 cup Splenda®
-
1/2 cup extra virgin olive oil
-
6 tablespoons lemon juice
-
1 teaspoon vanilla
Preparation
|
1
Done
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Preheat oven to 350°F (conventional oven). |
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2
Done
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Sift together the dry ingredients: flour, baking soda and add the lemon zest. |
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3
Done
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In a separate bowl, prepare the egg mixture. Whisk together eggs, sugar, Splenda®, olive oil, lemon juice, and vanilla. |
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4
Done
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Add dry ingredients to egg mixture and fold them together with a spoon. |
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5
Done
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Pour batter into a non-stick loaf pan (4”x 8”) and bake for approximately 1 hour or until the cake springs back when touched. |
