About the Recipe
Ingredients
Almond Lemon Loaf:
1½ cups flour
1 tsp baking powder
½ tsp salt
1 cup white sugar
1 tbsp lemon zest
¾ cup unsweetened almond milk*buttermilk or regular milk will also work
½ cup vegetable oil
2 large eggs, room temperature
1 tsp lemon juice
1 tsp almond extract
1 tsp vanilla extract
Almond Lemon Glaze:
1½ cup powdered sugar
1½ tbsp fresh lemon juice
¼ tsp almond extract
3 tbsp sliced Valley Grown Almonds for garnishing
bread after glazing
*Add Milk if needed for thinner icing
Preparation
Preheat your oven to 350°F and lightly coat a loaf pan with cooking spray.
In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
In a small bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant and evenly mixed.
Stir the lemon sugar mixture into the dry ingredients until well combined.
In a large bowl, whisk together the almond milk, oil, eggs, lemon juice, almond extract, and vanilla extract until smooth.
Slowly add the dry ingredients into the wet ingredients, stirring just until everything is incorporated.
Pour the batter into the prepared loaf pan and spread evenly. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, lemon juice, and almond extract until smooth and creamy.
Once the loaf has fully cooled, drizzle the glaze over the top and finish with sliced almonds. Slice, serve, and enjoy!