Delicious Lemon Ricotta Loaf – moist and super easy to make, this lemon cake is a must make for a healthy low syn treat.
Years ago I used to make this amazing Lemon Ricotta Loaf and when I say amazing, it really was delicious in every way. I think the ricotta does something magical to the cake keeping it super moist.
So last week I figured I would have a go at a low syn option.
It was a complete experiment and I really wasn’t sure if it would work out. Some of my best recipes come from this kind of genius moments in the kitchen when I throw some ingredients together and hope for the best.
As I opened the oven and removed the loaf – the amazing smell of lemon hit me instantly.
I literally was drooling as I waited for it to cool down, so I could slice and sample.
Of course, no lemon loaf is complete without a little lemon drizzle over the top that seeps into the loaf adding that extra delicious lemony flavour. A step that I just wasn’t going to leave out.
This was seriously delicious and I’ve made it a couple more times since even adding some slices to the freezer.
One thing I need to add is that I use an Erythritol based granulated sweetener in this loaf. It’s my preferred choice because it’s natural based instead of artificial and is the closest in taste to normal sugar without the calories. You also use the same measurements as sugar like for like.
Something to bear in mind if using a different granulated sweetener because the final bake/taste may not be the same.
Another thing to mention about granulated sweeteners is that Slimming World made some changes to how sweeteners are used if using more than a tablespoon of sweetener you should syn at 0.5 syns per tablespoon. But as there is only 1 tbs used in a serving, I haven’t synned the sweetener. Plus this rule was introduced to protect your losses because members were making very low syn or syn free cakes with just sweetener and eggs and eating the whole thing. That’s not the case here. This is a real proper cake, perfectly portioned so you don’t need to worry.
Got a sweet tooth and looking for some other delicious low syn cakes and treats? Check out some of these:
- Lemon Blueberry Pancakes
- Banana Raisin Loaf
- Rhubarb Crumble
- Best Ever Low Syn Brownies
- Chocolate Mug Cake
- Cinnamon Roll Baked Oats
- Victoria Sponge Mug Cake
- Chocolate Mousse
- White Chocolate Strawberry Frozen Yoghurt Bark
- Raspberry and White Chocolate Baked Oats
- 6 Delicious Doughnut Recipes
or head on over to my FULL RECIPE INDEX with over 850 delicious Slimming World and Weight Watchers Recipes to browse through, all fully searchable by meal type, ingredient, syn value and WW Smart Points etc
What can I serve with this Delicious Lemon Ricotta Loaf?
This is Perfect just as it is with a nice cup of tea or coffee either as a snack or dessert.
However, it would equally pair well with some speedy berries and a little yoghurt if you want something more filling.
Kitchen Items Used for this Delicious Lemon Ricotta Loaf
- Kitchen Scales
- Measuring Spoons
- Measuring Cups
- Wooden Spoon
- Mixing Bowl
- Whisk
- Loaf Tin
- Parchment Paper
LET’S CONNECT!
Find me ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER | and YOUTUBE, come and follow me TO MAKE SURE YOU KEEP UP TO DATE ON ALL NEW RECIPES.
You can also subscribe to Slimming Eats so that you never miss any new updates.
IF YOU TRY THIS RECIPE, LET US KNOW! LEAVE A COMMENT, RATE IT AND TAG US IN YOUR PHOTOS @SLIMMINGEATS ON INSTAGRAM
See the handy Pinterest image below if you wish to pin this for later 🙂
Delicious Lemon Ricotta Loaf
Delicious Lemon Ricotta Loaf - moist and super easy to make, these lemon cake is a must make for a healthy low syn treat.
Ingredients
- 1 cup (160g) of plain (all purpose flour)
- 2 teaspoons of baking powder
- pinch of salt
- 1 teaspoon of Lemon extract
- Lemon zest
- 270g of ricotta cheese
- 1/4 cup (4 tbs) of fat-free plain yoghurt
- 10 tbs of Natural Erythritol sweetener
- 2 eggs
for drizzle
- 2 tbs of Icing Sugar
- fresh lemon juice (just enough to make into an icing drizzle
Instructions
- Preheat oven to 180c/350f/gas mark 4 (not a fan oven)
- Combine the flour, baking powder and pinch of salt
- Combine the ricotta, erythritol, yoghurt, Lemon extract, lemon zest and egg.
- Add this int the flour and fold until all combined.
- Pour into loaf tin lined with parchment paper.
- Place in oven and bake for approx 50 minutes (skewer entered into centre should come out clean)
- Allow to cool slightly.
- Mix together icing sugar with a little lemon juice until you have a drizzle consistency.
- Drizzle this over the top of the cake.
- Slice and serve,
- Enjoy!!
Notes
This recipe is Vegetarian, Slimming World and Weight Watchers friendly
- Extra Easy - 5 syns per serving
- WW Smart Points - 3 per serving
*SUITABLE FOR FREEZING
Recipe has only been tested using Erythritol sweetener, so bake may not be the same with other types of sweetener.
If you wish to share this recipe, then please do so by using the share buttons provided.
Do not screenshot or post recipe or content in full.
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
All images and content on Slimming Eats are copyright protected.
Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
100% Natural Erythritol 1 Kg | Granulated ZERO Calorie Sugar Replacement -
Fox Run Bread/Meat Loaf Pan Kitchen Bakeware Stainless Steel NEW -
ZeZaZu Parchment Paper Sheets for Baking (100 Sheets), Precut 12 x 16 inches - Exact Fit for Half-Sheet Baking Pans, Unbleached, Dual-Sided Coating, Siliconized, Non-Stick, RECLOSABLE Pack
Nutrition Information:
Yield: 10 Serving Size: 1 sliceAmount Per Serving: Calories: 121Total Fat: 4.3gSaturated Fat: 2.1gCholesterol: 45mgSodium: 167mgCarbohydrates: 14.8gFiber: 0.4gSugar: 2.2gProtein: 5.9g
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
Looking for some additional support on your weight loss journey? Did you know Slimming Eats has a friendly Slimming World Facebook Support Group where you can get daily meal ideas and recipe ideas? Come and check us out, we’d love to have you join.
Looking for some other recipes? Head on over to my RECIPE INDEX for over 900 Slimming World & Weight Watchers recipes for you to browse through, all fully searchable by meal type, Ingredients, syn value and WW Smart Points etc
All images and content on Slimming Eats are copyright protected.
If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.
* Disclosure: This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
I made this recipe but didn’t have any ricotta so used Quark, and didn’t have lemon extract so used vanilla extract instead. It was still super moist and lemony, and satisfied my need for ‘something nice’. I am going to buy the ricotta and lemon extract now to make the recipe again! Ity will be interesting to see if it tastes even better!
I made the recipe again using ricotta and lemon extract this time (last time I only had Quark and vanilla extract) and it was even nicer than last time. Last night I took it to a Slimming World ‘Taster’ evening and it was demolished in no time! No-one believed it was only 3 Syns for a 1/12th serving. The recipe link has been passed on via our SW Facebook group. Thankyou!
so glad you got to try it with the ricotta, it really does create a delicious moist lemon loaf.
How many slimming world syns is it if you want to include your HEA? Just made it for taster tonight.
Thankyou!
Hi there Suzanne, you couldn’t use your HEa for this as a serving would not be enough.
Would this freeze well to save me eating to much Thanks
I need advice, failed twice in my attempts, both times it looks ok on the outside but inside just doesn’t cook, it’s just a thick sticky mess. Only difference is I don’t have a loaf tin so I used a pyrex glass loaf shaped dish with baking paper. :o( I was so looking forward to it! Any help appreciated! Thanks.
Hi there!
You could use your hex a couldn’t you? As if you made 10 servings one serving would include 27g of cheese and 90g is allowed using your hex a so could therefore use half your healthy a for a slice? Is that correct 🙂 can’t wait to make it!
you would need to be eating the whole loaf to use your HEb and then it would be far too high in syns. 😉
it could be the glass dish is not holding as much heat, I’d also guess you are taking it out too soon so it’s not fully cooked in the middle, ensure a skewer entered into the centre comes out clean, that will ensure the middle is cooked.
2nd time of making it husband absolutely loved it hope this times as nice as the first one
Made this for the taster session yesterday, went down really well! I loved the texture.
Hi I made this today and it rose beautifully but then fell back down as it cooled. It is fully cooked and tastes fine but looked so much better when it came out of the oven. Is this what should happen?
A couple of things could have caused this, was your baking powder in date and everything measured accurately? Ensure you don’t over mix. Also, did you remember to reduce the temp by 20c if using a fan oven? Did you use the same sweetener as listed in the recipe, not all kinds of sweeteners are equal, the one I used is like for like for sugar but for others you use much less otherwise the bake can be totally different. Lastly, it could be that it was slightly undercooked when you took it out of the oven and the existing uncooked part of the cake caused it to sink. The best way to check this is by entering a skewer into the centre and ensure it comes out clear. As it may need to bake for a little longer.
Hi, Does anyone know what quantity of a regular sweetener would be used for this? AM desperate to give it a try
I made this tonight and it was gorgeous, thank you for the inspiration.
I made this today and it’s very nice, slightly under baked it but still very tasty and so quick and easy to do