Splenda Lemon Meringue Loaf
Brighten up your dessert table with this Splenda Lemon Meringue Loaf—a lighter twist on a classic treat that combines zesty citrus flavors and airy meringue perfection. Made with Splenda granular sweetener, this loaf is a guilt-free indulgence that doesn’t compromise on flavor. The tender, buttery base infused with freshly squeezed lemon juice and fragrant lemon zest is topped with a luscious, golden-brown meringue to create the perfect blend of tart and sweet. This recipe is ideal for those looking to cut back on sugar without losing the decadent satisfaction of a homemade baked good. With a prep time of just 20 minutes and a wow-worthy presentation, this loaf is the ultimate crowd-pleaser for spring gatherings or cozy afternoons with tea.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Splenda granular sweetener
- 3 large Eggs
- 0.25 cups Freshly squeezed lemon juice
- 1 tablespoon Lemon zest
- 0.5 cups Milk
- 3 large Egg whites
- 0.25 teaspoons Cream of tartar
- 0.5 cups Splenda granular sweetener (for meringue)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or nonstick spray. You can also line it with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and 3/4 cup of Splenda granular sweetener using a hand mixer or stand mixer, until light and fluffy.
Add the eggs, one at a time, to the butter mixture, beating well after each addition.
Mix in the lemon juice and lemon zest until evenly incorporated.
Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the loaf is baking, prepare the meringue topping. In a clean, grease-free bowl, whip the egg whites with cream of tartar using a hand mixer or stand mixer until soft peaks form.
Gradually add 1/2 cup of Splenda granular sweetener to the egg whites, 1 tablespoon at a time, while continuing to whip until stiff peaks form.
Once the loaf is baked, remove it from the oven and let it cool for 10 minutes in the pan. Carefully transfer the loaf to a baking sheet.
Spread the meringue evenly over the top of the loaf, creating swirls with a spatula for texture.
Return the loaf to the oven and bake for an additional 8-10 minutes at 350°F (175°C), or until the meringue is lightly browned.
Allow the loaf to cool completely before slicing and serving. Enjoy your Splenda Lemon Meringue Loaf!
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 827 mg | 276% | |
| Sodium | 1934 mg | 84% | |
| Total Carbohydrate | 487.1 g | 177% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 9.4 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 320 mg | 25% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1046 mg | 22% | |
*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.
