Glazed Lemon Loaf

Glazed Lemon Loaf

Freezer Friendly

This glazed lemon loaf truly gave me a run for my money. It was by far the most difficult recipe for me to get just right. I refused to give up because my flavor profile was so spot on! After much trial and error, I am so pleased to share this fabulous confection, which is, in my humble opinion, perfection!

Yields 1 loaf

• 1¼ cups sugar
• zest of 2 lemons
• ½ cup oil
• 3 eggs, at room temperature
• 1 Tbsp vanilla sugar
• 2 cups almond flour
• 1 cup potato starch
• 2 tsp baking powder
• ½ tsp kosher salt
• ½ cup nondairy milk
• 2 Tbsp fresh lemon juice

Lemon Glaze

• 1½ cups powdered sugar
• 7 tsp lemon juice
• 1 tsp pure vanilla extract

Preheat oven to 350°F. Coat the bottom and sides of a 10½x5-inch loaf pan with cooking spray.

In a large bowl, whisk together sugar and lemon zest until fragrant and combined. Add oil, then add 1 egg at a time, whisking between each addition. Whisk in vanilla sugar.

In a medium bowl, combine almond flour, potato starch, baking powder, and salt. Mix until well combined.