Lemon Drizzle Loaf


This loaf is fresh, zesty and moist. I make it on a Sunday and divide it into 12 ready for lunchboxes the week ahead.

It freezes really well making it ideal for meal planning. A orange variation of this guy could be delicious too!… Post your pictures on Instagram with the hashtag #skinnybakeryrecipe and we will mention you in our stories. 🍋

  • Difficulty: Medium
  • Time: 40 mins
  • Servings: 12
  • Calories: 116
  • Vegetarian


For the muffins:

  • 3 large eggs (180g)
  • zest of 2 lemons
  • 1/2 tsp high quality vanilla essence
  • 150g caster sugar
  • 235g low fat yoghurt
  • 2 tsp baking powder
  • 180g plain flour

For the syrup:

  • juice of 1 lemon
  • 2-3tbsp Stevia
  • pinch xanthan gum

For the glaze:

  • 1 tbsp icing sugar
  • squeeze of lemon juice


Step 1:

Whisk together your eggs, lemons, vanilla, sugar and yoghurt until light and fluffy.

Step 2:

In a separate bowl combine flour and baking powder and fold into your eggy mix.

Step 3:

Bake in a loaf tin on 180°c for 20 minutes. The mix should fill your tin by 2/3rds.

Step 4:

Combine your syrup ingredients and brush over the baked loaf followed by a brush of glaze.

P.S. Top tip: Serve with lemon sorbet or light vanilla ice cream.

– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery

Fancy these?