Glazed Lemon Loaf

Freezer Friendly

This glazed lemon loaf truly gave me a run for my money. It was by far the most difficult recipe for me to get just right. I refused to give up because my flavor profile was so spot on! After much trial and error, I am so pleased to share this fabulous confection, which is, in my humble opinion, perfection!

Yields 1 loaf

• 1¼ cups sugar
• zest of 2 lemons
• ½ cup oil
• 3 eggs, at room temperature
• 1 Tbsp vanilla sugar
• 2 cups almond flour
• 1 cup potato starch
• 2 tsp baking powder
• ½ tsp kosher salt
• ½ cup nondairy milk
• 2 Tbsp fresh lemon juice

Lemon Glaze

• 1½ cups powdered sugar
• 7 tsp lemon juice
• 1 tsp pure vanilla extract

Preheat oven to 350°F. Coat the bottom and sides of a 10½x5-inch loaf pan with cooking spray.

In a large bowl, whisk together sugar and lemon zest until fragrant and combined. Add oil, then add 1 egg at a time, whisking between each addition. Whisk in vanilla sugar.

In a medium bowl, combine almond flour, potato starch, baking powder, and salt. Mix until well combined.

In a 1-cup measuring cup, stir together nondairy milk and lemon juice; set aside to curdle.

Add one-third of the dry ingredients to the egg mixture. Whisk until combined. Pour in half the curdled milk; mix well. Add another third of the dry ingredients. Fold in until combined. Stir in remaining curdled milk. Fold in remaining third of the dry ingredients. Be careful to mix until just combined; do not overmix.

Transfer batter into prepared pan. Place loaf pan on a metal baking sheet, cover with parchment paper, and bake for 55-60 minutes. The metal baking sheet conducts heat and ensures that the cake bakes evenly. Insert a toothpick into the center to check that it comes out clean before removing the cake from the oven. Cool completely.

Prepare the lemon glaze: In a small bowl, whisk together glaze ingredients. Start with 6 teaspoons lemon juice, whisking until a thick glaze forms. Add more lemon juice by ¼ teaspoon if it is still too thick to spread.

Spoon glaze over cake; use an offset spatula to spread glaze over the surface of the cake. If removing from pan, coax some drips down the side as well.

Store covered in the refrigerator.