If you’re a fan of lemon poppy treats, This Weight Watchers-friendly Lemon Poppy Seed Loaf is the perfect choice for you! Quick breads are always so yummy to enjoy with morning coffee, whether it be banana bread, pumpkin bread, or a slice of this iced lemon loaf! I’m someone who loves to have little treats in the morning, so I knew I needed to come up with a lighter version of a quick bread, and the final result was this recipe. When you try it yourself, you’ll instantly fall in love with it!
This Weight Watchers lemon loaf recipe is light, fluffy, and has a refreshing citrusy flavor that’s sure to get your day started right. Plus, it looks absolutely gorgeous with its golden-brown crust and tender interior. And the good news? It is only 4 WW points with the glaze, and 2 WW points without, so you can indulge without feeling guilty. To make it suitable for WW, I’ve used a zero-calorie sugar replacement in the batter and applesauce instead of oil.
But don’t worry—although I made modifications to the batter, I stuck to a traditional icing. The real powdered sugar used in the glaze takes it to the next level! I have found that using real sugar gives it that extra oomph and makes it difficult to tell that it’s actually a lightened-up version of a classic recipe. Of course, if you want to use a powdered zero-calorie sweetener for the icing, you surely can.
Experience the flavors of summer when you make this scrumptious lemon poppy loaf. And when the colder weather rolls around again, you can make this on a rainy day to brighten things up!
Why You Should Try This Recipe
- Perfect for any time of day, this yummy lemon treat is perfect with coffee or tea. You can also enjoy it with brunch food or even as an after-dinner dessert! It is super versatile.
- Low Point: With the glaze, each slice is only 4 points! The glaze uses real powdered sugar, giving it that classic icing flavor you know and love.
- Real Lemon Flavor: This WW lemon loaf is made with fresh lemons and zest, so it doesn’t contain lemon extract or other lemon products. This gives it an authentic, fruity, and refreshing flavor, which instantly upgrades its quality!
Recipe Overview
- Serving Size: 1 slice (79g)
- Number of Servings: 8
- Time to Cook: 1 HR – 1 HR 15 min
- WW Points Per Recipe: 4 points per serving, 32 for the entire recipe
Ingredients Needed For Weight Watchers Lemon Poppy Seed Loaf
Lemon Poppy Seed Batter
- 1 ⅓ cup all-purpose flour
- 2 lemons (you will need ¼ cup juice. Use the zest from these lemons)
- ½ cup monk fruit sweetener (or other cup-for-cup zero-calorie sugar replacement)
- ⅓ cup unsweetened almond or skim milk
- 2 eggs
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup unsweetened applesauce
- 1 ½ tsp poppy seeds
Powdered Sugar Glaze
- ⅓ cup powdered sugar
- lemon juice or water (as needed)
How to Make a WW Lemon Poppy Loaf (Step by Step)
- Preheat oven to 350°F.
- As preparation, pour ¼ cup lemon juice into the milk to create the buttermilk.
- Rub the zest from 1-2 lemons (depending on how lemony you want it) into the sweetener to release the oils. Work it with your hands. Allow to sit for a few minutes.
- In an electric mixer or a large bowl, combine the sweetener mixture and the eggs. Mix until thoroughly combined. Add the remaining dry ingredients, then the apple sauce and milk mixture. Mix until everything is smooth. Fold in the poppy seeds last. Transfer the mixture to an 8-inch greased (or lined with parchment) loaf pan.
- Bake the lemon loaf for one hour, then check on it. Insert a knife into the thickest part, and it should come out clean. Cover it with foil if it still needs longer and bake it for up to 15 minutes longer. This will prevent the top from overbrowning.
- Allow it to cool in the pan before unmolding and serving. For the glaze, put ⅓ cup of powdered sugar in a bowl and add the preferred liquid, one tsp at a time, until it reaches the desired thickness and is completely smooth. Spread over the top of the loaf or drizzle on the slices.
Variations and Substitutions
- Sugar: If you don’t want to use a 1:1 sugar replacement in the batter, you can use regular granulated sugar. This will increase each slice to 7 WW points.
- Milk: Since it is such a small amount, you can use either fat-free skim milk or unsweetened almond milk, and the WW points will remain the same.
- Cream Cheese Icing: Do you have extra points to use up? Try making cream cheese icing instead! The tangy cream cheese will taste amazing with the citrusy loaf.
- Lemon Curd: For all the lemon lovers out there, you can also serve this with lemon curd if you don’t mind the points increase.
- Lower Point Version: Skip the icing, and each slice will be 2 points. Alternatively, if you can get ahold of the powdered zero-calorie sweetener for the icing, it will also be 2 WW points per serving.
- Blueberry Lemon Loaf: Swap the poppy seeds for blueberries or other berries if you wish! Blueberries and lemon are a fantastic combo.
Tips and Tricks for Making the Best WW Lemon Poppy Seed Loaf
- You don’t need to soak the poppy seeds in liquid before making this recipe. It is optional. But if you prefer to, you surely can!
- After you remove it from the oven, allow the lemon poppy seed bread to rest and entirely cool before you remove it from the pan and glaze it.
- If you have trouble getting the loaf out of the pan, carefully run a knife around the edges and tap the pan on its sides. The lemon poppy cake will release, and then you can flip it over.
- Don’t skip the part of rubbing the lemon zest in the monk fruit sweetener! When you work the zest with your fingertips, it releases natural oils that boost the lemony flavor of the dessert.
- You can store this poppyseed lemon loaf by tightly wrapping it with plastic wrap. If you use water for the glaze, you can store it at room temperature. If you use lemon juice in the glaze, I suggest storing it in the refrigerator. It will last three to five days! In the freezer, it will last two months.
- When eating it as leftovers, it is better warmed up. But you can eat it at room temperature if you wish!
Related Recipes
Lemon Poppy Seed Loaf
Ingredients
- 1 ⅓ cup all-purpose flour
- 2 lemons, you will need ¼ cup juice. Use the zest from these lemons
- ½ cup monk fruit sweetener with erythritol, or other cup-for-cup zero-calorie sugar replacement
- ⅓ cup unsweetened almond milk, or skim milk
- 2 eggs
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup unsweetened applesauce
- 1 ½ tsp poppy seeds
For The Glaze
- ⅓ cup powdered sugar
- as needed lemon juice or water, add 1 tsp at a time until desired thickness
Instructions
- Preheat oven to 350°F.
- As preparation, pour ¼ cup lemon juice into the milk to create the buttermilk.
- Rub the zest from 1-2 lemons (depending on how lemony you want it) into the sweetener to release the oils. Work it with your fingertips, the sweetener will turn slightly yellow. Allow to sit for a few minutes.
- In an electric mixer or a large bowl with a whisk, combine the sweetener mixture and the eggs. Mix until thoroughly combined. Add the remaining dry ingredients, then the apple sauce and milk mixture. Mix until everything is smooth. Fold in the poppy seeds last. Transfer the mixture to an 8-inch greased (or lined with parchment) loaf pan.
- Bake the lemon loaf for one hour, then check on it. Insert a knife into the thickest part, and it should come out clean. Cover it with foil if it still needs longer and bake it for up to 15 minutes longer. This will prevent the top from overbrowning.
- Allow it to cool in the pan before unmolding and serving. For the glaze, put ⅓ cup of powdered sugar in a bowl and add the preferred liquid, one tsp at a time, until it reaches the desired thickness and is completely smooth. Spread over the top of the loaf or drizzle on the slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
