The Zesty Delight of Homemade Lemon Bread
Have you ever tasted something so light and bright that it made your taste buds dance? Imagine Almond Flour Lemon Bread—a delightful treat that combines the nutty goodness of almond flour with the tart zing of fresh lemons, creating a loaf that’s both refreshing and satisfying. This recipe brings a burst of sunshine into any day, making it perfect for breakfast or a sweet snack at any time. Plus, it’s easy enough to whip up on a lazy afternoon!
Why Make This Recipe
Picture this: a lemon bread that’s quick to prepare and doesn’t require a ton of clean-up. What’s not to love? Here’s why you’ll want to keep this recipe close at hand:
- Simple and Sweet: You can have a moist, delicious loaf ready in just over half an hour.
- Healthy Option: Made with almond flour, it’s gluten-free and lower in carbs, so you can indulge without guilt.
- Family-Friendly: This zesty loaf will make everyone smile, from kids to grandparents. Who can resist lemony goodness? 😋
Ingredients
You don’t need fancy stuff—just these basics! Here’s what you’ll need for your Almond Flour Lemon Bread:
- 2 cups almond flour
- 1/2 cup granulated sweetener (like erythritol or monk fruit)
- 1/4 cup coconut oil or melted butter
- 4 large eggs
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Directions
Time to channel your inner baker! Follow these simple steps to bake your delightful bread:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, combine the almond flour, sweetener, baking powder, and salt.
- In another bowl, whisk together the eggs, melted coconut oil, lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Transfer the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
How to Make Almond Flour Lemon Bread (Overview)
Let’s break down the baking process!
First, you’ll get that oven preheated and the loaf pan ready, setting the stage for your creation. Next, mix up your dry ingredients and whisk those wet ones separately—trust me, it’s an important step for fluffiness! Combine everything together until it looks like a dreamy batter, then pour it into your pan. Bake and wait (try not to peek too often!) until it’s golden brown and your kitchen smells divine. Pro tip: letting it cool before slicing transforms the texture—seriously, it’s worth the wait!
How to Serve Almond Flour Lemon Bread
This lemon bread begs for some creative serving ideas! Try it with a light dusting of powdered sugar for visual flair, or spread on a little butter or cream cheese for that creamy contrast. The crisp golden top and enticing lemon aroma just call for a cup of tea or coffee. Imagine breaking off a piece, feeling its tender crumb, and savoring that zesty flavor—pure bliss!
How to Store Almond Flour Lemon Bread
Want to make this deliciousness last? Store your Almond Flour Lemon Bread in an airtight container at room temperature for about 3-4 days. If you need it to last longer, pop it in the fridge for up to a week. Want to save a slice or two for later? Freeze them for up to 3 months! Just remember to wrap them tightly to avoid freezer burn.
Tips to Make Almond Flour Lemon Bread
Here are a few insider tricks to elevate your baking game:
- Don’t skip cooling: Letting it cool in the pan aids in setting the texture perfectly.
- Adjust sweetness: If you love it sweet, try adding a splash of extra vanilla or sweetener.
- Zest it up: More lemon zest equals more flavor—really! Zest away!
- Oven temps vary: Keep an eye on it the first time you bake to avoid over-baking.
- Mix it up: Feel free to fold in some nuts or berries for added texture.
Variation
Feeling adventurous? How about a blueberry almond lemon bread? Simply fold in a cup of fresh or frozen blueberries into your batter before baking! If you want it vegan, swap the eggs for flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water = 1 egg) and use coconut oil to keep things dairy-free.
FAQs
Can I use regular flour instead of almond flour?
Yes, but it will change the texture and flavor. Almond flour provides that nutty flavor and moisture.
Can I make this bread ahead of time?
Absolutely! Just bake it, cool it, and store it in an airtight container.
How do I know when it’s done baking?
Insert a toothpick into the center – if it comes out clean, it’s ready! If there’s batter, give it a little more time.
📌 Pin this recipe for your next cozy dinner night!
Almond Flour Lemon Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, combine the almond flour, sweetener, baking powder, and salt.
- In another bowl, whisk together the eggs, melted coconut oil, lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Transfer the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.