Paleo Iced Lemon Loaf


*I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that earn me a small commission, at no additional cost to you. Read our full site disclaimer HERE.


*As an Amazon Associate I earn from qualifying purchases.

This moist, fresh lemon loaf is the perfect spring treat to enjoy! I am a chocolate girl through and through, but I genuinely think this is my favorite baked good yet. It is bright, vibrant and light. It has the texture of a delicate pound cake, and is soft and buttery without any butter!

If you have ever had the Starbucks “Iced Lemon Loaf”, this tastes very similar, without the butter, cane sugar, gluten, and dairy. My version is gluten-free, dairy-free, refined sugar-free, and grain-free.

As with any baked goods, this is especially delightful for breakfast with a hot cup of coffee, for dessert, or would be a beautiful addition to any springtime brunch!

I use almond flour as the base, a little bit of coconut flour, and the top part of a can of coconut milk (coconut cream) to get a moist, buttery texture and taste. I also use “coconut butter” to make the icing. This may sound like a lot of coconut products, but none of these things make the loaf taste like coconut, they just add to the texture of the loaf and consistency of the icing.

This loaf is perfection. Grab your lemons and let’s get baking!

Paleo Iced Lemon Loaf

Sarah
Moist, fresh and light gluten-free and dairy-free lemon loaf with a simple lemon icing!

Ingredients
  

  • 3 tbsp melted coconut oil
  • 3 eggs room temperature
  • 3/4 cup organic maple syrup room temperature (microwave for a few seconds, if it is cold from the fridge)
  • 1/2 cup coconut cream (this is the top solid part of a can of coconut milk)
  • 3 tbsp lemon juice fresh squeezed
  • 1 1/2 tbsp lemon zest (about 1 whole large lemon, zested)
  • 1 tsp vanilla
  • 2 cups almond flour
  • 3 tbsp coconut flour (sifted through a strainer, so there are no clumps!)
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Lemon Icing

  • 1 1/2 tbsp lemon juice
  • 1/4 cup melted coconut butter (melt in the microwave in 15 second increments, mixing in between so it does not burn!)
  • 1 tbsp. maple syrup

Instructions
 

  • Cream together the coconut oil, eggs, maple syrup and coconut cream with a beater on high for 2 minutes.
  • Add the lemon juice, lemon zest, vanilla and mix with the beaten wet ingredients.
  • Combine the almond flour, coconut flour, salt, baking powder, baking soda with the wet ingredients and gently mix until it's well incorporated.
  • Pour the batter in a parchment lined glass loaf pan and bake at 350 degrees for 60-65 minutes. The top should be a deep golden brown and a toothpick should come out clean when pierced in the middle. Let it cool for at least 30 minutes before icing it.
  • Combine the "Lemon Icing" ingredients together until well mixed and glaze it on top of the cooled loaf. Add extra lemon zest on top for appearances and extra lemon flavor if desired. ENJOY.

Want Quality Groceries Shipped to Your Front Door at an Unbelievably Great Price?

Thrive Market offers a wide variety of high-quality, non-toxic, and organic products at wholesale prices. By becoming a member, you can save up to 50% off traditional retail prices on everything from pantry staples to beauty and personal care items. Additionally, Thrive Market offers a 30-day risk-free trial, so you can try it out and see the savings for yourself. Signing up for Thrive Market also supports their mission to make healthy living accessible to everyone, including their commitment to providing free memberships to low-income individuals and families. With Thrive Market, you can save money and make a positive impact, all while getting the healthy products you need.

Click here to sign up and get 30% OFF your first order and a FREE gift when you join Thrive Market! *Conditions Apply (Affiliate link)


Similar Posts

One Comment

Leave a Reply

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

Recipe Rating