Healthy Lemon Loaf with no sugar or butter added!
Lemon is such a bright spring flavor! This is a healthy lemon pound cake you can make this spring. It is the perfect recipe when you are trying to avoid added sugars. You can even add a lemon glaze over the top when it’s finished! 🍋
Ingredients:
2 cups old fashioned rolled oats
3 eggs, room temperature
½ cup milk of choice
¼ cup coconut oil, melted
⅓ cup honey or maple syrup
1 lemon, juice and zest
2 tsps baking powder
1 tsp vanilla extract
Pinch of salt
Directions:
Preheat over to 350F and grease a loaf pan or line it with parchment paper.
Zest the lemon and juice it into a bowl.
Add the eggs, milk, and vanilla extract to the lemon juice and stir.
Melt coconut oil and mix it with the honey. Then whisk it into the wet ingredients.
Blend the oats into oat flour with a blender. Stir in baking powder and a pinch of salt.
Add dry ingredients into the wet and fold it together until everything is combined.
Pour the batter into your prepared bread pan.
Bake for 30-35 minutes or until a toothpick comes out clean.
Remove and let it cool before taking out of the pan and slicing.
You can add a lean on glaze on top if you’d like once it is finished cooking down!
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One of the great things about this healthy lemon loaf recipe is how versatile it is to suit different dietary needs and preferences. Instead of traditional wheat flour, using blended old fashioned rolled oats to make oat flour not only adds a mild nutty flavor but also boosts fiber content, which helps with digestion and prolonged energy release. I personally love that this recipe uses coconut oil instead of butter, which adds healthy fats that support heart health without compromising taste. The choice of honey or maple syrup as natural sweeteners keeps the loaf moist and flavorful, while avoiding refined sugars that can cause blood sugar spikes. If you want to add a little extra zing, you can prepare a light lemon glaze by mixing freshly squeezed lemon juice with a small amount of powdered sugar or a natural alternative like powdered erythritol. Drizzling this glaze over the cooled loaf adds a glossy, tangy finish that beautifully complements the cake's citrus notes. In my experience, baking the loaf for around 30 to 35 minutes at 350F works perfectly, but it’s always wise to do the toothpick test to ensure a moist crumb without overbaking. Also, allowing the loaf to cool completely before slicing prevents it from crumbling and helps maintain its structure. For those looking to make this recipe dairy-free, the milk of choice can be any plant-based milk such as almond or oat milk. The options for customization are numerous, making this lemon loaf a delightful and health-conscious option for breakfast, snack, or dessert. This recipe shines in springtime or summer, bringing a bright, fresh lemon flavor that wakes up the senses. It's a perfect example of how you can indulge in delicious baked goods while sticking to clean eating principles, avoiding added sugars, and incorporating nourishing ingredients.
