Lemon Almond Loaf

 

My last post was for a Lemon Olive Oil Banana Bread.  Today I'm posting another lemon loaf but it is very different from my last post.  This is more like cake and is absolutely delicious!  I love all things lemon and was excited to give this recipe a try.  The first time I made this was when my childhood best friend came to visit.  It was great to catch up while enjoying a slice of this Lemon Almond Loaf.

The original recipe used almond milk.  We don't buy almond milk so I used white milk and it turned out perfect!  I also omitted the almond extract from the glaze.  We didn't like the flavour it gave and prefer it much more with a simple lemon glaze.  Hope you will give this a try!

Lemon Almond Loaf

Adapted from Two Peas and Their Pod

1 1/2 cups all-purpose flour

1/2 tsp salt

1 tsp baking powder

1 cup sugar

zest of one lemon

3/4 cup milk

1/2 cup canola oil

2 eggs, lightly beaten

1 tsp fresh lemon juice

1 tsp vanilla extract

1 tsp almond extract

Lemon glaze

1 cup icing sugar

1 1/2 tbsp lemon juice

3 tbsp sliced almonds

Preheat oven to 350°F.  Spray a loaf pan with baking spray.

In a large bowl, add flour, salt and baking powder.  Whisk together.

In a small bowl, mix together sugar and lemon zest.  Rub together with your fingers until fragrant.  Whisk into flour mixture.

In a medium bowl, whisk together milk, oil, eggs, lemon juice, vanilla extract and almond extract.

Gradually add the wet ingredients to the dry ingredients.  Stir until combined.  Transfer to loaf pan.  Bake 50-60 minutes or until toothpick inserted in the middle comes out clean.  Place on a cooling rack to cool for 15 minutes.  Loosen the sides of the loaf and remove from the pan.  Allow to cool fully on the cooling rack.

Once the loaf has cooled, prepare the glaze.  In a bowl, whisk together icing sugar and lemon juice until smooth.  Drizzle glaze over loaf.  Sprinkle with the sliced almonds.