Easy Glazed Lemon Loaf Cake
This glazed lemon loaf cake is light and fluffy with so much flavor from fresh lemon juice and zest. It is perfectly moist, and easy to make in one bowl!
Equipment
- 9 x 5 inch loaf pan
Ingredients
- 2 large eggs
- ⅔ cup organic cane sugar
- ¾ cup oat milk
- ⅓ cup lemon juice
- Zest from 2 lemons about 2 teaspoonful
- ⅔ cup avocado oil or any neutral tasting oil such as canola
- 1 ½ cup gluten-free all purpose flour I use Bob's Red Mill 1 to 1 GF flour
- ½ cup almond flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
For glazing
- 1 cup powdered sugar
- 2½ tablespoons lemon juice more or less
Optional toppings
- Crushed pistachio
- Lemon slices
Instructions
- Line a 9 x 5 inch loaf pan with parchment paper. Preheat the oven to 355°F /180°C.
- In a large bowl, place the eggs and sugar. Whisk well.
- Mix in the oat milk, lemon juice, lemon zest and avocado oil.
- Add in all purpose flour, almond flour, baking powder, salt. mix until just combined.
- Pour the batter into prepared pan. Bake for about 45 minutes or until an inserted toothpick comes out clean. If the top starts to burn, cover with aluminum foil.
- Once the cake has completely cooled, make the glazing. Mix powdered sugar and 2 tablespoons of lemon juice together, then add 1-2 teaspoons more to adjust to your desired consistency. Drizzle over the cake. Optional: top with crushed pistachio and lemon slices.
Notes
Zest the lemons first, then squeeze out the juice!
Nutrition
Serving: 1sliceCalories: 384kcalCarbohydrates: 47gProtein: 5gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.004gCholesterol: 41mgSodium: 232mgPotassium: 40mgFiber: 3gSugar: 31gVitamin A: 102IUVitamin C: 5mgCalcium: 141mgIron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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