PALEO LEMON LOAF

Don't Lose This Recipe

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

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
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!
Tried this recipe?Let us know how it was!

You can also follow me on Pinterest or join my group on Facebook

Don't Lose This Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Don't Lose This Recipe

Help spread the word. You're awesome for doing it!

error: