Triple Lemon Loaf

Heart Smart
triple lemon loaf

Prep Time: 20 minutes

Total Time: 1 hour

Most of our Heart Smart® baked good recipes call for white whole-wheat flour. The Whole Grains Council describes white whole-wheat flour as a sort of albino wheat. Milled from hard white spring wheat, the bran, or outer layer, of this grain is lighter in color and milder in flavor making it more appealing to those accustomed to the taste and texture of refined, all-purpose flour. The bottom line - white whole-wheat flour has all the fiber and nutrition of traditional whole-wheat flour.

Photo credit: Susan Selasky


  • Vegetable oil cooking spray
  • 3/4 cup all-purpose flour
  • 3/4 cup white whole-wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup granulated sugar
  • 1 container (5.3 ounces) low-fat Greek lemon yogurt
  • 6 tablespoons trans fat-free margarine, melted
  • 1 egg
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract

Lemon Glaze

  • 1/2 cup powdered sugar
  • 2 teaspoons fresh-squeezed lemon juice
  • 2 teaspoons water


Preheat oven to 350 degrees. Spray an 8-inch loaf pan with cooking spray; set aside. In a bowl, combine all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together sugar, yogurt, margarine, egg lemon zest, and vanilla extract with an electric mixer on medium speed. Stir flour mixture into sugar mixture until just moistened, being careful not to over mix. Bake for 35 to 45 minutes or until a wooden pick inserted in the center comes out clean. To prepare glaze, combine powdered sugar, lemon juice, and water until smooth. Pour glaze over top of loaf while still warm. Cool bread in pan on wire rack for 20 minutes. Remove bread from pan and cool completely on wire rack.

Yield: 12 servings

Nutritional Info

  • Calories = 188
  • Fat = 4 gm
  • Saturated fat = 1 gm
  • Trans fat = 0 gm
  • Cholesterol = 16 mg
  • Protein = 3 gm
  • Sodium = 197 mg
  • Carbohydrate = 35 gm
  • Fiber = 1 gm
  • Calcium = 58 mg
  • Calories from fat = 19%

Food exchanges: 2 starch, 1/2 fat