Weight Watchers Lightened Up Lemon Loaf

This amazing Lightened Up Lemon Loaf is the absolute best! It’s light, super moist, and bursting with lemon flavor. This is very delicius <3
Nutrition Information: Amount Per Serving: CALORIES: 144TOTAL FAT: 3gCHOLESTEROL: 47mgSODIUM: 146mgCARBOHYDRATES: 40gNET CARBOHYDRATES: 35gFIBER: 5gSUGAR: 8gPROTEIN: 5g

PREP TIME10 minutes

COOK TIME45 minutes

ADDITIONAL TIME5 minutes

TOTAL TIME5 minutes

Ingredients

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• 1/4 tsp baking soda
• Pinch of salt 
• 1 cup zero point white granulated sweetener- I use Lakanto baking or classic monk fruit sweetener
• 3 large eggs or 3/4 cup liquid eggs beaters
• 1 cup non fat plain Greek yogurt 
• 4 Tbsp light butter, melted or unsweetened applesauce sauce 
• lemon zest from 2 large lemons ( about 2 Tbsp)
• lemon juice, from 2 large lemons ( about 2-3 Tbsp)
• 1 tsp lemon extract, optional for more lemon flavor 
• 1/2 tsp vanilla extract

Sugar Free Lemon Glaze:

• 1 cup Lakanto monk-fruit powdered sugar
• 1 Tbsp fresh lemon juice
• 1-2 Tbsp unsweetened almond or skim milk

Regular Sugar Glaze:

• 1 cup powdered sugar
• 1 Tbsp fresh lemon juice
• 1-2 Tbsp unsweetened almond or skim milk

Instructions

1. Preheat the oven to 350 degrees.
2. Spray a 9 x 5-inch loaf pan with nonstick cooking spray. Set aside.
3. In a large mixing bowl add the eggs, sweetener, non fat plain Greek yogurt, and melted light butter or unsweetened applesauce. Using a hand whisk, whisk until smooth and well combined
4. Add the lemon zest, lemon juice, extract, and vanilla extract. Whisk to combine.
5. In a separate mixing bowl combine flour, baking powder, baking soda, and salt.  Stir until well combined.
6. Gradually add dry ingredients into the wet ingredients. Stir until JUST combined, be careful not to overmix. Some lumps may still remain and that’s okay. It’s crucial that you don’t OVER mix
7. Pour the batter into the prepared loaf pan.
8. Bake for 40 to 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean. Be sure to check the loaf around 35 minutes. If it is getting too browned, tent a piece of foil over the top to prevent it from browning. If you are making these into muffins-just divide the batter into a 12-cup muffin tin. The batter will make 12 muffins and reduce the baking time to 18-20 minutes.
9. Once the loaf is done baking, remove from the oven and allow to cool completely in the loaf pan before removing.
10. Run a knife around the edge of the loaf to loosen it. Gently shake the pan so the loaf loosens and invert onto a wire rack.  
11. Once the loaf is on the wire rack, pour the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.
12. In a medium mixing bowl, add Lakanto powdered sugar, unsweetened almond milk or skim milk, and lemon juice. Whisk until smooth and combined. Add more milk if the consistency is too thick.
13. Drizzle glaze evenly over the cooled lemon loaf.
14. Slice loaf and serve!