Description
Your family will go nuts over this zesty twist on lemon bread. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original.
Ingredients
- 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 OR any Almond Breeze Almond-Cashew Blend
- 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.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 8