an EASY LEMON LOAF that stays moist for days (healthier than original!)
Lemon Loaf Cake
Today I'm going to show you how to make moist lemon pound cake.
This healthy lemon pound cake is lower in sugar and fat, and much lighter than traditional recipes.
It's a no fail recipe, everybody can make this cake.
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This is why you'll love this easy lemon loaf cake:
It's moist and tender for days!
It's filling and nutritious (less fat and more protein)!
You can eat this cake for breakfast!
It's so light and refreshing!
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LEMON LOAF CAKE RECIPE
Ingredients:
1.5 cups ground oats or oat flour (150g)
1 cup spelt flour (125g)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp melted butter
1/4 cup unsweetened applesauce (65g)
1/2 cup maple syrup, honey or agave (120ml)
3 large eggs
1/4 cup lemon juice (60ml)
1 tbsp lemon zest
1/2 cup Greek yogurt (120g)
NUTRITIONAL INFO (per slice):
157 calories, fat 4.2g, carb 25.1g, protein 5.3g
Preparation:
First combine the dry ingredients, ground oats, spelt flour, baking powder, baking soda and salt.
For wet ingredients in a bowl add the butter, sweetener and applesauce, and whisk to combine.
Add three eggs (one at a time) and whisk until fully combined.
Add the lemon juice and lemon zest, and stir in the Greek yogurt.
Pour the batter into a lined loaf pan and smooth the top.
Bake at 350F (180C) for 50-60 minutes. Let it cool for 10 minutes, then transfer on a wire rack to cool completely.
Optional: when cooled brush the loaf with honey lemon glaze, just combine the juice of half of the lemon and 1-2 tsp honey.
Enjoy!
No flour and sugar!! Light and tasty lemon roll!!
you can cook this simple and delicious recipe in 15 minutes ????
00:00 diet lemon roll ????
00:28 3 eggs white
01:01 we need eggs yolks for the lemon roll
01:11 3 tablespoons sweetener and 1 teaspoon lemon zest
01:21 1 tablespoon lemon juice
Mix together well
01:41 40 g corn flour and 1 teaspoon of baking powder
02:17 ad eggs white and mixed slowly
03:04 cover the bottom of the 20 ×30 mold with oil paper and back it in the oven at 180 degrees for 15 minutes
Cream ingredients:
03:30 150 g of cottage cheese ,100 g Low-fat yoghurt, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon sweetener
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LOW CALORIE LEMON POUND CAKE | Anabolic Protein Dessert Recipe
Everyone loves a pound cakes, but did you know that pound cake gets it's name from the original recipe which had a pound of butter, sugar, and flour respectively? This version is far lower in calories, with an increased protein output, as well as that desirable lemon tang. Just another great protein dessert on the Anabolic Outpost channel.
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PEScience Protein Powder -
Recipe Inspired by Petite Pancakery -
Music by Tevvez -
Lemon Blueberry Sweet Rolls
These are like cinnamon rolls without cinnamon but with TONS of lemon and blueberry! Lemon sweet roll dough with a sweet lemon filling and blueberries, and lemon cream cheese icing. The perfect breakfast or brunch recipe!
Printable recipe:
BUY MY BOOK! Crazy for Cookies, Brownies and Bars (affiliate link):
FOR THE DOUGH:
⅔ cup (158ml) warm non-fat milk think hot bath water, about 45 seconds in the microwave (100-110°F)
1 package active dry yeast (about 2 ¼ teaspoons)
⅓ cup + ½ teaspoon (67g + 2g) granulated sugar , divided
3 tablespoons (42g) unsalted butter , softened
½ teaspoon salt
1 large egg
1 tablespoon lemon zest , from 1 medium lemon
2 tablespoons (20ml) fresh lemon juice , from 1 medium lemon
3 - 3 ¼ cups (372-403g) all-purpose flour , plus more for dusting
FOR THE FILLING:
4 tablespoons (57g) unsalted butter softened
½ cup (100g) granulated sugar
2 teaspoons lemon zest
2 tablespoons (8g) all-purpose flour
¼ teaspoon salt
2 cups blueberries fresh or frozen (if frozen, make sure they are thawed and drained), see note
FOR THE FROSTING:
2 tablespoons (28g) butter , melted
2 ounces (57g) cream cheese , very soft
2 cups (226g) powdered sugar
¼ teaspoon salt
1-2 tablespoons (15-30ml) fresh lemon juice
INSTRUCTIONS
MAKE THE DOUGH:
Place milk in a microwave safe measuring cup. Heat for 45 seconds in the microwave, until it’s between 100-110°F, think hot bathwater. (The time you heat it will need to be adjusted depending on your microwave. You can use a candy or a meat thermometer to test the temperature.) Add yeast and ½ teaspoon sugar and stir. Let it sit for a few minutes until frothy.
Place ⅓ cup sugar, butter, salt, lemon juice, lemon zest, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds.
Add 3 cups flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. The dough will be slightly sticky and elastic. There will be minimal transfer to your finger if you poke it. If it’s still very wet, add up to ¼ cup more flour, 1 tablespoon at a time.
Spray a large bowl with cooking spray and place the dough in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 2-4 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.
PREPARE YOUR ROLLS:
Mix together butter, sugar, lemon zest, salt and flour until it forms a paste.
Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling. Sprinkle with blueberries.
Roll the dough up tightly from the long end. Slice it into 12 equal rounds. Place the rolls into a 9x13” pan that has been sprayed with cooking spray.
Preheat oven to 350°F. Let rolls rise until doubled in size, about 1 hour. I like to place them on the stove top while the oven is preheating so that helps them rise faster.
Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown.
Make ahead instructions: Cover the rolls with plastic wrap and refrigerate overnight. When ready to bake, preheat oven to 350°F. Remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown. Note: the blueberries will drain to the bottom of the pan if it sits overnight. That’s not a problem.
MAKE THE FROSTING:
Mix the melted butter and softened cream cheese until mostly smooth. Beat in powdered sugar and 1 tablespoon lemon juice, adding more as desired for thickness. Spread over warm rolls and serve.
RECIPE NOTES
Milk: use nonfat, 2%, whole or nondairy
Blueberries: Fresh, frozen or canned can be used, regular or wild. Just make sure they are thawed and well drained before using.
Use fresh lemon juice for best results.
Make sure your yeast is not expired.
These are no knead rolls if you're making them using a stand mixer. If doing this by hand, mix until you can't anymore then turn out onto a floured surface and knead until the dough is smooth and elastic. This will take several minutes.
To use salted butter, omit salt in filling and frosting and reduce to ¼ teaspoon in dough.
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KETO Lemon Bars | One of the BEST Keto Desserts For Summer
Keto Lemon Bars are in my opinion one of the best keto desserts you can make in the summer. Mostly because these low carb lemon bars are refreshing, tangy, and perfectly chewy. Literally, lemon bars are what summer tastes like on your tongue...atleast on my tongue. And my favorite thing about these healthy lemon bars is that each one has just 3 NET CARBS!
WRITTEN RECIPE & FULL MACROS:
My Cookbook:
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Things I used to make these Keto Lemon Bars:
Almond Flour:
Confectioners Swerve:
Lakanto's Confectioners Monk Fruit:
Pure Vanilla Extract:
Food Scale:
Baking Dish:
Parchment Paper: