Lemon Drizzle Loaf
This loaf is fresh, zesty and moist. I make it on a Sunday and divide it into 12 ready for lunchboxes the week ahead. It freezes really well making it ideal for meal planning. I’d love to make an orange variation of this guy… Post your pictures on Instagram with the hashtag #skinnybakeryrecipe and we will mention you in our stories. 🍋
LEMON DRIZZLE LOAF – Serves 12 (116 calories | 1g fat (0.3g sat fat)| 13g sugar each)
For the muffins you will need:
- 3 large eggs (180g)
- zest of 2 lemons
- 1/2 tsp high quality vanilla essence
- 150g caster sugar
- 235g low fat yoghurt
- 2 tsp baking powder
- 180g plain flour
For the Syrup:
- juice of 1 lemon
- 2-3tbsp Stevia
- pinch xanthan gum
For the Glaze:
- 1 tbsp icing sugar
- squeeze of lemon juice
STEP 1: Whisk together your eggs, lemons, vanilla, sugar and yoghurt until light and fluffy.
STEP 2: In a separate bowl combine flour and baking powder and fold into your eggy mix.
STEP 3: Bake in a loaf tin on 180°c for 20 minutes. The mix should fill your tin by 2/3rds.
STEP 4: Combine your syrup ingredients and brush over the baked loaf followed by a brush of glaze.
P.S. Top tip: Serve with lemon sorbet or light vanilla ice cream.
– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery