Description
A delicious and moist lemon loaf cake made with almond flour and a delightful glaze.
Ingredients
Scale
- 1 1/2 cups almond flour (blanched almond flour)
- 1/4 cup coconut flour
- 1/3 cup allulose (or granulated monk fruit)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup butter (softened)
- 1/2 cup sour cream (or full-fat Greek yogurt)
- 3 large eggs
- 1/4 cup milk (unsweetened almond milk)
- 1 teaspoon lemon extract
- 1/2 cup sugar free powdered sugar
- 2 tablespoons lemon juice
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 180C/350F. Grease a 9 x 5-inch loaf pan and set aside.
- In a mixing bowl, combine your dry ingredients and set aside. In a separate bowl, whisk together your softened butter, sour cream, eggs, milk, and lemon extract until combined. Gently fold through your dry ingredients until fully combined.
- Transfer the cake batter into the loaf pan. Bake for 50 minutes, or until a skewer comes out mostly clean.
- Remove the pan from the oven and let the lemon loaf cool completely. Once cool, pour the glaze over it and let it sit until it firms up.
- In a small bowl, whisk together your powdered sweetener, lemon juice, and vanilla extract, until a thin glaze remains.
Notes
- This lemon loaf cake can be served as a snack or dessert.
- Store any leftovers in an airtight container in the refrigerator.
- Adjust sweetener to taste based on your preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg