Reduced Fat Whole Wheat Lemon Loaf Recipe

A Monday to make an exquisite whole wheat lemon loaf for those afternoon mates, what do you think? A delicious recipe with all the aroma and flavor of lemon. In so simple to do that if you are not familiar with cooking you will be surprised with the result. Nothing can go wrong with this super easy recipe!

Today I wanted to put this recipe that would be a version 2 to make a whole wheat lemon loaf. Is about reducing fat. Which in this case would be the oil. I did some tests to find out what would be the maximum tolerance point in which it can be reduced without losing that characteristic moisture of loaf.

I came to the conclusion that depending on the ingredients of the recipe, I mean whether in addition to whole wheat flour you are using whole cane sugar or not (because sometimes I can’t get it and I use white sugar). If all the ingredients you are using are totally whole grain, you should use these proportions. Whole grain ingredients absorbs a little more liquid than refined ingredients (and if it has seeds more still)

If you use white sugar or common sugar you can reduce both the oil and the milk by about 25 ml each. If you are going to incorporate seeds you can only reduce the oil this time (they absorb more liquid). Nothing will happen if you do not modify these proportions even if you use white sugar. But I wanted to leave the data for those who do not consume a lot of fat because they follow a diet or simply for those who are interested in knowing it.

Let’s talk a bit about the recipe:

Like any loaf recipe out there it is too simple to make. With zero degree of difficulty inclusive for those who never touch the kitchen. It is a recipe that does not need to be kneaded, it does not rise, only the ingredients are mixed.

This loaf is lemon because I used its juice. But nothing would change if you wanted to use the juice of an orange or a tangerine for example. You can use what you like the most, although I understand that the most classic thing that exists in any refrigerator is lemon, so the recipe is based on it.

The ingredients that I used this time are completely whole grain. And I never use mixed flour in my recipes (a mixture of all-purpose flour and whole wheat flour). The other ingredients are completely common and without any difficulty to find them in any market.

About cooking, as I always say, you have to be punctual. Whole grain ingredients tend to get very dry if overcooked and even taste bitter in parts that are too roasted. So the secret of this whole wheat loaf like any other whole grain recipe would be the cooking time.

With these proportions comes a large loaf ideal for family consumption. And you can use the mold you have or you like the most. I have this mold that I bought recently and it is Tefloned, I only put butter spray on it and it unmolds without any problem, it does not need flour.

You can choose to put a lemon glaze, which is also spectacular. Or just eat it like that. To keep it from air drying, be sure to cover it with a food-safe bag once it’s cold.

Do you have any doubt or suggestion? Write me a comment at the end of this recipe 👇

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Visit my general site Locos Por La comida where you will find all the recipes of Integralisimo, Locos Por Los Dulces and Veganisimos.

Whole Wheat Lemon Loaf

Reduced Fat Whole Wheat Lemon Loaf Recipe

Integralisimo A Monday to make an exquisite whole wheat lemon loaf for those afternoon mates, what do you think? A delicious recipe with all the aroma and flavor of lemon. In so simple to do that if you are not familiar with cooking you will… Whole Grain Recipes whole wheat loaf, whole wheat lemon loaf, lemon loaf, loaf, sweet loaf, whole grain, whole grain recipes, whole wheat, whole wheat lof, sweet whole wheat loaf, recipes, whole wheat loaf recipes, whole grain recipes, recipes with lemon, healthy recipes, reduced in fat, lemon poppy seed loaf, poppy seed, whole wheat lemon poppy seed loaf European Print This
Serves: 10 Prep Time: Cooking Time:
Rating 5.0/5
( 1 voted )


  • Whole wheat flour 350 g / 12,35 oz / 2,91 cup
  • Whole cane sugar 200 g / 7,05 oz / 1 cup
  • Sunflower oil 100 ml / 3,53 oz / ½ cup
  • Baking powder 3 tsp / 15 g / 0,53 oz
  • Milk 150 ml / ¾ cup
  • Eggs 3
  • Lemon juice 1 / 75 ml / 5 tbsp
  • Lemon zest
  • Poppy seeds 4 tbsp


  1. In a bowl place the sunflower oil, the eggs, the milk, the juice and the lemon zest. Mix.
  2. Add the whole cane sugar. Stir until the sugar dissolves.
  3. Gradually add the whole wheat flour together with the baking powder and poppy seeds (optional). Stir without beating.
  4. Pour the preparation into a previously greased and floured mold. Bake at low temperature (320 - 356 °F) for 30-40 minutes or until a toothpick is inserted and it comes out dry.


  • Respect the baking times
  • The seeds are optional, use the one you like the most or not
  • Store in an airtight container or food-safe bag so that it does not dry out.
  • Can be frozen (3 months)
  • Consume preferably before 3 days
  • If you want to increase its humidity you can add a teaspoon of honey.

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