All recipes, Baking, Loafs

Glazed lemon loaf

April 14, 2019

It was a loaf baking kind of day over here, I love lemon anything and I was eyeing a few lemons sitting on my counter… and well here is the result of that, a delicious glazed lemon loaf! It is simple to make and full of flavor with just enough sweetness to finish it off. You could leave off the glaze to save a point per slice but I love the bit of sweet you get biting into each slice. Serves 10 at 4 smart points each

Glazed lemon loaf
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 10
4SP blue & purple, 5SP green/3PP per serving
  • 3 eggs
  • ¼ cup sugar
  • ¾ cup plain non fat greek yogurt
  • ⅓ cup unsweetened applesauce
  • 1 Tbsp lemon zest (I use fresh from the lemon)
  • 1.5 Tbsp lemon extract
  • 1 Tbsp fresh squeezed lemon
  • 2 tsp baking powder
  • 1.5 cups flour
  • 3 Tbsp icing sugar (confectionary sugar)
  • 1.5 tsp fresh squeezed lemon juice
  1. Preheat oven to 350F and spray a regular size loaf pan with some cooking spray.
  2. In a bowl whisk the eggs and sugar together. Sti in the yogurt, apple sauce, lemon juice, lemon extract and lemon zest.
  3. Mix in the flour and baking powder, pour batter into your loaf pan and bake in the oven for 45-50 minutes or until loaf is baked right through.
  4. Let cool then remove carefully from the pan. In a small bowl mix your icing sugar and lemon juice together to make the glaze, pour over the loaf. Cut into 10 equal servings. *Note- this loaf is a bit denser of a loaf due to ingredients used, it will drop a little after cooling.
  5. The loaf is best stored in the fridge after day one and will freeze well.
Freestyle smart points- (blue & purple) 4 using WW recipe builder
Smart Points- (green) 5 using SP calculator
Points Plus- 3 using PP calculator
Nutritional info per serving.. Calories.. 133...Fat 2.2g...Sat fat 0.8g...Carbs 22.4g...Fiber 0.6g...Sugar 8.9g...Protein 5g using My Fitness Pal


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  • Avatar
    Reply Nicole Trevisan April 22, 2019 at 5:01 am

    Do you have a facbook page where you post recipes too?

    • Drizzle
      Reply Drizzle April 23, 2019 at 12:55 pm

      I do.. just search “Drizzlemeskinny” on FB and you will find me, or there is a link on the side bar on my home page on my blog πŸ™‚

  • Avatar
    Reply Barb April 28, 2019 at 8:52 pm

    I tried this today and really enjoyed it. Thanks for another good one.

    • Drizzle
      Reply Drizzle April 29, 2019 at 12:13 pm

      Hi Barb, so glad you enjoyed it πŸ™‚

      • Avatar
        Reply Barb June 6, 2019 at 4:46 pm

        I wanted to share that I tried this with a zero point lemon curd in the middle. Yum! Good recipe!

        • Drizzle
          Reply Drizzle June 8, 2019 at 4:54 pm

          Thanks for sharing Barb, sounds delicious.. Glad you enjoyed it πŸ™‚

  • Avatar
    Reply Pat April 28, 2019 at 9:33 pm

    I replaced the sugar with Swerve and the confectioners sugar with Swerve Confectioners sugar and it is 2 points per slice for 8 slices πŸ™‚

    • Drizzle
      Reply Drizzle April 29, 2019 at 12:23 pm

      Thanks for sharing Pat πŸ™‚ Hope you enjoyed it!

  • Avatar
    Reply Meghan A Talasco May 13, 2019 at 8:27 pm

    Mine came out a little spongey in the middle. Would you recommend just cooking a little longer next time?

    • Drizzle
      Reply Drizzle May 15, 2019 at 11:55 am

      Yeah, you can try a little longer, ovens can vary.. it is a bit denser than the usual store bought loaf but that said it should not be spongy .. None the less I hope you enjoyed it

      • Avatar
        Reply Meghan Talasco May 15, 2019 at 5:30 pm

        It was still very good! It looks like your batter was a bit thicker than mine for some reason. I’ll try it at a higher temp next time. I made this with the truvia baking blend instead of sugar and it came out great. and only 3pts per slice!

        • Drizzle
          Reply Drizzle May 17, 2019 at 5:30 pm

          I’m glad you enjoyed it.. I wonder if the truvia made a difference in baking? I’m not sure as I have never used it, I doubt it would.. You could add in an extra Tbsp or two of flour if you think thicking up the batter might help

  • Avatar
    Reply Carla Bullard May 15, 2019 at 7:02 pm

    What kind of flour?

    • Drizzle
      Reply Drizzle May 17, 2019 at 5:31 pm

      I always use all-purpose unless otherwise stated πŸ™‚

  • Avatar
    Reply Michelle L Mercer June 4, 2019 at 9:09 am

    This looks delicious!! Would using 1.5c Kodiak mix (instead of flour/baking powder) work? I see a lot of recipes using this mix to lower points but I haven’t tried it yet.

    • Drizzle
      Reply Drizzle June 5, 2019 at 3:41 pm

      Hi Michelle, yes I think Kodiak mix will work just as well πŸ™‚

  • Avatar
    Reply Jackie April 6, 2020 at 6:46 pm

    Hi there,
    How do you think this would hold up in a lamb cake mold for Easter?

    • Drizzle
      Reply Drizzle April 8, 2020 at 7:21 pm

      Hi Jackie, it should hold up, it is a bit denser than your typical store-bought loaf due to ingredients used but I think it will be ok

  • Avatar
    Reply Iisha February 3, 2021 at 10:44 am

    I don’t have applesauce on hand. Would you suggest a replacement or just omitting? TIA

    • Drizzle
      Reply Drizzle February 6, 2021 at 1:42 pm

      If you omit it, it will likely be too dry, maybe a mashed banana?

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