Ingredients
Main Ingredients
- 2 cups almond flour
- 1/3 cup granulated sweetener (such as Lakanto for sugar-free)
- 1 tbsp baking powder
- 1/2 tsp salt
- 2/3 cup plain yogurt or coconut cream
- 1/4 cup lemon juice
- 3 eggs or flax eggs
- 1 tbsp lemon zest
Instructions
- Preheat and Prepare Pan: Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Ingredients: In a mixing bowl, stir all the ingredients—almond flour, granulated sweetener, baking powder, salt, yogurt or coconut cream, lemon juice, eggs or flax eggs, and lemon zest—until the batter is smooth and well combined.
- Pour Batter: Pour the smooth batter into the prepared loaf pan, spreading evenly.
- Bake: Bake in a preheated oven at 325°F (163°C) for 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the lemon bread to cool completely in the pan. Once cooled, carefully loosen the edges with a knife and remove the loaf to avoid breaking, as the bread is very moist and soft.
- Store: The lemon bread can be loosely covered and kept at room temperature overnight, refrigerated for up to 5 days, or sliced and frozen for up to 2 months.
Notes
- Be sure to include the lemon zest, as it adds significant lemon flavor to the bread.
- Cooling completely before removing helps maintain the bread’s shape and texture.
- You can substitute flax eggs for regular eggs to make it vegan-friendly.
- Using coconut cream instead of yogurt makes this recipe dairy-free.
- Sweetener can be adjusted to taste depending on your preferred level of sweetness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
