Lemon zest lemon juice almond milk and a lemon glaze will make this tasty tea loaf a new family favorite
Prep Time
1 hr
Dificult
Medium
Servings
8
Ingredients
Instructions
Preheat oven to 350 degrees F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
In a large bowl
whisk together the flour
salt
and baking powder. In a small bowl
combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
In a separate medium bowl
combine the almond milk
oil
eggs
1 teaspoon lemon juice
vanilla
and almond extract.
Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
Bake for 55-60 minutes
or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
While the bread is cooling
make the lemon glaze. In a small bowl
combine powdered sugar
1 1/2 tablespoons lemon juice
and almond extract. Whisk until smooth. Drizzle the glaze over the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.
