Grain Free Lemon Loaf
Took a classic lemon loaf inspiration, but transformed it into a healthier version that is grain free, gluten free, and rich in protein and fiber. So you can feel good about your dessert :)
Servings: 10 slices
Equipment
- 9x5 loaf pan
- parchment paper
- Mixing bowl
- Hand or stand mixer
Ingredients
- 1/4 cup melted butter or coconut oil
- 1/3 cup Greek or Icelandic yogurt
- 3 eggs
- 1/3 cup + 2 tbsp lemon juice
- 1 tbsp lemon zest (from 2-3 small lemons)
- 1/3 cup + 2 tbsp maple syrup or honey
- 1/2 cup almond milk (or milk of choice)
- 1 tsp vanilla extract
- 2 cups almond flour
- 1/2 cup coconut flour (not packed)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
Lemon Icing
- 1 1/4 cup powdered sugar
- 1-2 tbsp lemon juice
- 2-3 tbsp almond milk (or milk of choice)
Instructions
- Heat oven to 350.
- Line a loaf pan with parchment paper (mine was 9x5).
- Using a hand or stand mixer, mix together butter and Greek yogurt until well combined and creamy.
- Add eggs, vanilla, lemons juice, zest, almond milk and maple syrup, and mix again until combined.
- Next, add in dry ingredients and mix until well incorporated.
- Pour batter into lined pan.
- Bake for 45-60 minutes or until toothpick comes out clean/with a few wet crumbs (don’t over bake!! or it’ll get dry). Every oven is different, so start checking when it smells lemony.
- Let cool to room temperature.
- Option to add lemon icing if you want - I definitely enjoyed it! I like my lemon icing on the thicker side, but feel free to customize based on what you like.
- Enjoy for 2-3 days, stored in a loosely covered pan or Tupperware.
Notes
You can make the lemon icing as thick/thin as you want. I definitely suggest started with 1 tbsp of each lemon juice and almond milk and slowly adding from there.