Delicious Lemon Ricotta Loaf - moist and super easy to make, this lemon cake is a must make for a healthy 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 slimming 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.
Got a sweet tooth and looking for some other delicious cakes and treats? Check out some of these:
- Lemon Blueberry Pancakes
- Banana Raisin Loaf
- Rhubarb Crumble
- Best Ever 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 and Weight Watchers Recipes to browse through, all fully searchable by meal type, ingredient 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
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Recipe Card
Delicious Lemon Ricotta Loaf
Delicious Lemon Ricotta Loaf - moist and super easy to make, these lemon cake is a must make for a healthy 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
- ¼ 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
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Recommended Products
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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.
Sue Barnes says
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!
Susan Barnes says
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!
Shevy (Slimming Eats) says
so glad you got to try it with the ricotta, it really does create a delicious moist lemon loaf.
Suzanne Bowden says
How many slimming world syns is it if you want to include your HEA? Just made it for taster tonight.
Thankyou!
Shevy (Slimming Eats) says
Hi there Suzanne, you couldn't use your HEa for this as a serving would not be enough.
Patricia says
Would this freeze well to save me eating to much Thanks
Val says
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.
Shevy (Slimming Eats) says
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.
Amy says
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!
Shevy (Slimming Eats) says
you would need to be eating the whole loaf to use your HEb and then it would be far too high in syns. 😉
Yvonne Hofmann says
2nd time of making it husband absolutely loved it hope this times as nice as the first one
Elizabeth Bennett says
Made this for the taster session yesterday, went down really well! I loved the texture.
Christine Kempster says
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?
Siobhan (Slimming Eats) says
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.
sarah says
Hi, Does anyone know what quantity of a regular sweetener would be used for this? AM desperate to give it a try
Helen says
I made this tonight and it was gorgeous, thank you for the inspiration.
Susan Forster says
I made this today and it's very nice, slightly under baked it but still very tasty and so quick and easy to do
Thelma says
Hi love the sound of this, but I'm allergic to lemons do you think orange would be as good, thanks xx
Siobhan (Slimming Eats) says
I haven’t tried with oranges unfortunately only lemon. So you’d have to give It a try and see.
Josey says
Can you use sugar instead of sweetener if so how much ?
Siobhan (Slimming Eats) says
yes, you would use the same amount of sugar