PALEO LEMON LOAF

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Lemon is so refreshing!

When I start thinking about desserts for spring and summer, my mind naturally goes to lemon. It just seems right.

I was a little late to the lemon dessert game. Treats made with chocolate, mint or berries tended to capture my attention more often. But I discovered the yumminess of lemon treats later in my teen years and immediately wondered what took me so long.

I decided this spring that I wanted to create my own Paleo lemon loaf and I finally got around to experimenting with it a few weeks ago. This delicious combination of a cake and a sweet bread is the result. It’s refreshing on its own, paired with a glaze or served up with a cup of coffee with a friend. Or top it off with some fresh berries and whipped coconut cream!

PALEO LEMON LOAF

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Course: Dessert
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 1 loaf

Ingredients

  • 5 eggs
  • ⅓ cup freshly squeezed lemon juice
  • ⅓ cup honey
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • ⅓ cup coconut oil, melted
  • 1 cup blanched almond flour
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt

Lemon Glaze

  • ¼ cup coconut oil, melted
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1 teaspoon coconut flour

Instructions

  • Preheat oven to 325 degrees. Line a loaf pan with parchment paper and set aside.
  • Combine eggs, lemon juice, honey, apple cider vinegar, lemon zest, vanilla extract and coconut oil, slowly pouring in the coconut oil last. Mix until well blended.
  • Combine dry ingredients in a small mixing bowl. Add to liquid mixture and mix until thoroughly blended.
  • Pour into prepared loaf pan.
  • Bake for 45 minutes or until a cake tester or toothpick inserted into the middle of the loaf comes out clean.
  • Let cool on a cooling rack. Remove the loaf from the pan after about 10 minutes. Let cool completely before adding the glaze.
  • To make the glaze, combine all the ingredients and whisk together until well blended. Place in a refrigerator to chill until it thickens and resembles a thin, spreadable icing. It it hardens too much, let it sit out at room temperature until it softens again.
  • Spread over the cooled loaf.

Notes

Want to change it up? Add ½ cup of fresh blueberries or raspberries!

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