7-Ingredient Lemon Loaf Recipe
Ingredients
- 1/2 cup coconut oil soft and scoopable
- 3/4 cup cane sugar
- 2 flax eggs (2 tablespoons flax seeds + 6 tablespoons water)
- 3/4 cup unsweetened almond milk
- 2 tablespoons lemon juice (juice from about 1 lemon)
- 1 tablespoon lemon zest
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- lemon glaze (optional):
- 1 cup powdered sugar sifted
- 1/2 teaspoon vegan butter can be substituted with coconut oil if preferred; melted
- 2 tablespoons lemon juice (juice from about 1 lemon)
Preparation
Preheat oven to 350 degrees fahrenheit mix flax seed and water in small bowl and set in fridge in a medium-sized mixing bowl, cream together coconut oil and sugar until coconut oil is in small, pea-sized clumps add flax eggs, almond milk, lemon juice, and lemon zest to mixing bowl
Stir well
In another mixing bowl, sift flour
Add baking powder and salt and mix well
Add flour mixture to wet mixture and stir well
Pour into a greased loaf pan
Bake for 45-55 minutes
To test if fully cooked, stick a butter knife through the center and ensure it comes out clean
To make the glaze:
In a small mixing bowl, add all ingredients for glaze and whisk until there are no clumps from the sugar once the loaf is completely cooled, pour glaze onto lemon loaf