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Paleo Iced Lemon Loaf

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


  • 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


  • 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.