Lemon Glaze Lemon Loaf Recipe
This gluten free Lemon Glaze Lemon Loaf is the perfect lemon loaf for summer!
Ingredients
- For the Loaf
- 1 cup coconut sugar you could also use brown sugar, or cut the sugar in half if you don't want it as sweet
- Zest from one large lemon the larger the lemon the better
- 1 1/4 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup GF flour blend we used Bobs Red Mills
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 eggs room temperature
- 3/4 cup almond milk
- 1/3 cup coconut oil
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- For the Lemon Glaze
- 1 cup powdered sugar
- Zest from one large lemon
- 1 tbsp lemon juice
Directions
- For the Loaf
- Preheat oven to 350 and spray a 9×5 inch loaf pan with non-stick spray and line with parchment paper.
- Add the coconut sugar and lemon zest to a large bowl. Mix well to damper the sugar.
- Add in all flour, baking soda, and salt. Whisk together to combine then set aside
- In a medium bowl, beat eggs. Whisk in almond milk, lemon juice, coconut oil, and vanilla extract.
- Combine wet ingredients with dry ingredients and stir until combined, then transfer the batter into the loaf pan.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Let cool completely on a wire rack before glazing.
- For the Glaze
- Mix the powdered sugar, lemon zest, and lemon juice, together until it's smooth and thin enough to drizzle.
- Pour the glaze over the bread and let it set for at least an hour before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 10 servings | |
| Calories 218 | |
| Calories from Fat 123 | 56% |
| Total Fat 14.26g | 18% |
| Saturated Fat 9.7g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 205mg | 9% |
| Potassium 97mg | 3% |
| Total Carbs 21.94g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 19.77g | 13% |
| Protein 2.72g | 4% |
