Low Sodium Lemon Loaf Cake

Brighten your day with this Low Sodium Lemon Loaf Cake, a delightfully zesty and moist dessert perfect for those looking to reduce their sodium intake without sacrificing flavor. This simple recipe combines fresh lemon juice and fragrant lemon zest to create a burst of citrus in every bite, balanced perfectly with a drizzle of sweet, tangy lemon glaze. Made with unsalted butter and leavened using baking powder, this cake boasts a soft, airy texture while keeping sodium levels low. With just 15 minutes of prep time, this refreshing baked treat is ideal for breakfast, a midday snack, or a light dessert. Whether you’re catering to a restrictive diet or simply craving a healthier indulgence, this lemon loaf is sure to deliver on both taste and satisfaction!

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

Ingredients

• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 cup unsalted butter
• 1 cup granulated sugar
• 3 units large eggs
• 0.25 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 0.5 cup whole milk
• 0.5 cup powdered sugar
• 2 tablespoons fresh lemon juice (for glaze)

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5-inch loaf pan.

Step 2

In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.

Step 3

In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.

Step 4

Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.

Step 5

Stir in the fresh lemon juice, lemon zest, and vanilla extract until well combined.

Step 6

With the mixer on low speed, alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.

Step 7

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes, then remove from pan and transfer to a wire rack to cool completely.

Step 10

For the glaze, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle over the cooled cake.

Step 11

Let the glaze set before slicing and serving.

Nutrition Facts

Serving size	(875.1g)

Amount per serving	% Daily Value*
Calories	2389.0

Total Fat 68.8g	0%
Saturated Fat 35.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 696.6mg	0%
Sodium 943.3mg	0%
Total Carbohydrate 418.3g	0%
Dietary Fiber 6.4g	0%
Total Sugars 267.9g
Protein 41.5g	0%

Vitamin D 173.7IU	0%
Calcium 294.3mg	0%
Iron 11.5mg	0%
Potassium 716.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.2%

Protein: 6.8%

Carbs: 68.1%