Lemon Almond Bread
Servings 1 loaf
Equipment
- Loaf pan
- Wire Cooling Rack
Ingredients
Lemon Almond Bread:
- 1½ cups flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup white sugar
- 2 tbsp lemon zest
- ¾ cup unsweetened almond milk *buttermilk or regular milk will also work
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 tsp lemon juice
- 1 tsp almond extract
- 1 tsp vanilla extract
Lemon Almond Glaze:
- 1 cup powdered sugar
- 1½ tbsp fresh lemon juice
- ¼ tsp almond extract
- 3 tbsp sliced almonds *for garnishing bread after glazing
Instructions
- Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.
- Whisk together the flour, salt, and baking powder in a medium-sized bowl; set aside.
- In another small bowl, mix the sugar with the lemon zest. Rub the mixture together with your fingers until fragrant and well combined.
- Add the lemon sugar to the flour mixture and mix well.
- In another large bowl, whisk together the almond milk, oil, eggs, lemon juice, almond extract, and vanilla extract until well combined.
- Gradually add the flour mixture to the liquid mixture until combined.
- Pour into the prepared baking pan. Bake for 50-55 minutes, or until a tester inserted in the center comes out clean.
- Remove from the oven and cool for 15 minutes on a wire cooling rack before removing from the loaf pan. Allow the loaf to cool completely on the wire rack.
- Prepare the glaze by whisking the powdered sugar, lemon juice, and almond extract together until smooth and creamy.
- Once the bread has cooled, drizzle the glaze over the lemon almond bread, then sprinkle the top with sliced almonds. Cut and serve. Enjoy.