Lemon Almond Loaf

This perfect Spring-time recipe combines our love of Almond milk and zesty lemon loaf!

• You get: 1 Beautiful Light Lemon Almond loaf
• prep time: 10 mins
• cook time: 60 mins

INGREDIENTS:

For the loaf:

• 1 1/2 cups plain flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup granulated sugar
• 2 tablespoons lemon zest
• 3/4 cup Almond milk (the unsweetened one)
• 1/2 cup rapeseed or vegetable oil
• 2 large eggs, slightly beaten
• 1 teaspoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

For the lemon glaze:

• 1 cup icing sugar
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon almond extract
• 3 tablespoons sliced almonds, for garnishing the loaf

6 SIMPLE STEPS:

1. Preheat your oven to 180° C and grease a 8 1/2 x 4 1/2 loaf tin with your favorite butter or cooking spray
2. 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.
3. In a separate medium bowl, combine your Boringly Good almond milk, oil, eggs, lemon juice, vanilla, and almond extract.
4. Slowly mix the wet and dry ingredients together and stir until you make a nice batter. Pour your batter into the prepared loaf tin.
5. 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.
6. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze of the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.