Delicious Lemon Ricotta Loaf

May 22, 2019 · 21 Comments

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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

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Recipe Card

Yield: 10 Slices

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

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
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

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.

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Reader Interactions

Comments

Sue Barnes says
May 30, 2019 at 3:01 am
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!
Reply
Susan Barnes says
June 07, 2019 at 2:17 am
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!
Reply
- Shevy (Slimming Eats) says
  June 08, 2019 at 1:30 pm
  so glad you got to try it with the ricotta, it really does create a delicious moist lemon loaf.
  Reply
  See Also
  Oat Bagels | Slimming Recipes
Suzanne Bowden says
August 07, 2019 at 9:56 am
How many slimming world syns is it if you want to include your HEA? Just made it for taster tonight.
Thankyou!
Reply
- Shevy (Slimming Eats) says
  August 08, 2019 at 11:04 am
  Hi there Suzanne, you couldn't use your HEa for this as a serving would not be enough.
  Reply
Patricia says
September 09, 2019 at 7:22 am
Would this freeze well to save me eating to much Thanks
Reply
Val says
January 14, 2020 at 5:08 pm
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.
Reply
- Shevy (Slimming Eats) says
  January 29, 2020 at 4:29 pm
  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.
  Reply
Amy says
January 25, 2020 at 7:32 am
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!
Reply
- Shevy (Slimming Eats) says
  January 29, 2020 at 4:20 pm
  you would need to be eating the whole loaf to use your HEb and then it would be far too high in syns. 😉
  Reply
Yvonne Hofmann says
February 09, 2020 at 10:28 am
2nd time of making it husband absolutely loved it hope this times as nice as the first one
Reply
Elizabeth Bennett says
March 07, 2020 at 10:54 am
Made this for the taster session yesterday, went down really well! I loved the texture.
Reply
Christine Kempster says
May 13, 2020 at 4:55 pm
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?
Reply
- Siobhan (Slimming Eats) says
  May 13, 2020 at 5:17 pm
  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.
  Reply
sarah says
June 19, 2020 at 11:28 am
Hi, Does anyone know what quantity of a regular sweetener would be used for this? AM desperate to give it a try
Reply
Helen says
July 29, 2020 at 3:49 pm
I made this tonight and it was gorgeous, thank you for the inspiration.
Reply
Susan Forster says
October 28, 2020 at 10:43 am
I made this today and it's very nice, slightly under baked it but still very tasty and so quick and easy to do
Reply
Thelma says
April 14, 2021 at 2:00 pm
Hi love the sound of this, but I'm allergic to lemons do you think orange would be as good, thanks xx
Reply
- Siobhan (Slimming Eats) says
  May 02, 2021 at 9:38 pm
  I haven’t tried with oranges unfortunately only lemon. So you’d have to give It a try and see.
  Reply
Josey says
November 08, 2023 at 7:02 am
Can you use sugar instead of sweetener if so how much ?
Reply
- Siobhan (Slimming Eats) says
  November 14, 2023 at 2:33 pm
  yes, you would use the same amount of sugar
  Reply

Delicious Lemon Ricotta Loaf | Slimming Eats - Slimming World Recipes (2024)

Got a sweet tooth and looking for some other delicious low syn cakes and treats? Check out some of these:

What can I serve with this Delicious Lemon Ricotta Loaf?

Kitchen Items Used for this Delicious Lemon Ricotta Loaf

LET’S CONNECT!

Recipe Card