Ingredients
8
8 servings
- •1 ½ cups all-purpose flour
- •½ teaspoon salt
- •1 teaspoon baking powder
- •1 cup granulated sugar
- •2 tablespoons lemon zest
- •¾ cup Almond Breeze Unsweetened Original almondmilk
- •½ cup canola or vegetable oil
- •2 large eggs, slightly beaten
- •1 teaspoon fresh lemon juice
- •1 teaspoon vanilla extract
- •1 teaspoon almond extract
- •1 cup powdered sugar
- •1 ½ tablespoons fresh lemon juice
- •1 teaspoon almond extract
- •3 tablespoons sliced almonds for garnish
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.
Nutritional Facts
Per 8 servings
- Calories: 410
- Carbohydrate: 61g
- Fat: 17g
- Fiber: 1g
- Protein: 5g
- Sugar: 41g
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