Lemon Almond Bread

Lemon Almond Bread
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 3/4 cup Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
  • 1/2 cup canola or vegetable oil
  • 2 large eggs, slightly beaten
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • Lemon Glaze:
  • 1 cup powdered sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon almond extract
  • 3 tablespoons sliced almonds for garnish


  1. Preheat oven to 350 degrees F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  2. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
  3. In a separate medium bowl, combine the almond milk, oil, eggs, 1 teaspoon lemon juice, vanilla, and almond extract.
  4. Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
  5. Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
  6. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, 1 1/2 tablespoons lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze over the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.

03/29/2018
Lemon Almond Bread, recipe PT15M PT1H 5 455 calories

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