Dairy-Free Lemon Loaf with Syrup and Glaze
Ingredients
- 1 1/2 cups AP flour (GF will work), sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup full fat coconut milk + squeeze of lemon (acting as your buttermilk)
- 1 cup coconut sugar, any granulated sugar works
- 3 large eggs
- 2 lemons zested
- 1/2 cup avocado oil
Lemon syrup
- 1/3 cup coconut sugar, any granulated will work
- 1/3 cup lemon juice
Lemon glaze
- 1 cup powdered sugar, sifted
- 1-2 tablespoons lemon juice, adjust based on desired thickness
Preparation
Preheat oven to 350F and line an 8x5 loaf pan with parchment paper.
In a small bowl, sift your flour, baking powder, and salt.
In a large bowl, whisk together coconut milk and lemon mixture, 1 cup sugar, eggs, lemon zest, and vanilla.
Slowly add dry ingredients into wet and whisk until just combined.
With a rubber spatula, fold in the avocado oil into the batter until totally combined.
Pour batter into loaf pan and bake 40-50 minutes until a test comes out clean and it is slightly golden.
Meanwhile, make your lemon syrup by adding sugar and lemon juice in a small pan over low heat, whisking until the sugar dissolves.
Once dissolved, remove from heat to let it thicken up slightly.
Remove loaf from oven and let cool in pan 10 minutes.
Remove from pan and using a fork poke tiny holes all over the top of the loaf and spoon the lemon syrup all over the loaf.
Let the loaf cool completely.
Make your glaze by whisking the powdered sugar and lemon juice together.
Glaze the loaf once it is cool and enjoy.
