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!
- 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
- ¼ cup coconut oil, melted
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon honey
- 1 teaspoon coconut flour
- 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.