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Moist Almond Flour Lemon Loaf (Gluten-Free, Dairy-Free) Recipe

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4.2 from 12 reviews

This Moist Almond Flour Lemon Loaf is a delightful gluten-free and dairy-free treat bursting with fresh lemon flavor. Made with blanched almond flour and sweetened with erythritol, it offers a light, fluffy texture enhanced by a tangy lemon glaze. Perfect for a healthy snack or breakfast, this loaf combines zesty lemon juice and zest with a hint of vanilla for a refreshing and wholesome baked good.

Ingredients

Dry Ingredients

  • 2 cups blanched almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 4 eggs
  • 1/2 cup unsweetened dairy-free Greek-style yogurt
  • 1/2 cup erythritol
  • 1/2 tablespoon vanilla extract
  • Juice of 1 lemon
  • Zest of 1 lemon

Lemon Glaze

  • 1/3 cup powdered erythritol
  • 2 tablespoons lemon juice
  • Lemon zest or sliced almonds for decoration

Instructions

  1. Preheat & Line: Preheat your oven to 350°F (175°C). Line a 9 x 4 inch metal loaf pan with parchment paper to ensure easy removal after baking.
  2. Mix Wet Ingredients: In a large bowl, beat the eggs together with erythritol for several minutes until the mixture becomes pale, fluffy, and airy. Then add the dairy-free Greek-style yogurt, vanilla extract, lemon zest, and lemon juice. Stir until all wet ingredients are thoroughly combined.
  3. Add Dry Ingredients: Incorporate the almond flour, baking powder, and salt into the wet mixture. Mix gently but thoroughly until you get a smooth batter without lumps.
  4. Transfer Batter to Pan: Pour the prepared batter evenly into the loaf pan lined with parchment paper, smoothing the top with a spatula.
  5. Bake Until Golden: Place the loaf pan in the oven and bake for 40 to 45 minutes. After 30 minutes, tent the loaf with aluminum foil (shiny side up) to prevent over-browning on the top while the loaf finishes baking.
  6. Let Cool Before Glazing: Once baked, remove the loaf from the oven and allow it to cool completely in the pan. This cooling step is crucial to prevent the glaze from melting off.
  7. Prepare Lemon Glaze: In a small bowl, mix the powdered erythritol with 2 tablespoons of lemon juice until you achieve a smooth glaze. If the glaze is too thick, add a little more lemon juice or water to adjust the consistency.
  8. Drizzle Glaze Over Loaf: Carefully drizzle the lemon glaze over the cooled loaf in thin lines. Finish by decorating the top with additional lemon zest or sliced almonds for an elegant touch and extra texture.

Notes

  • This loaf stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a more intense lemon flavor, add extra lemon zest to the batter.
  • If you prefer a sweeter glaze, adjust the amount of powdered erythritol to taste.
  • Make sure the loaf has cooled completely before glazing to avoid the glaze melting and sliding off.

Find it online: https://cozyplatter.com/moist-almond-flour-lemon-loaf-gluten-free-dairy-free-recipe/