Healthy Lemon Loaf 

This Healthy Lemon Loaf is moist and full of lemon flavor thanks to fresh lemon juice and lemon zest. It’s topped with a decadent lemon glaze and tastes better than the Starbucks version.

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Many lemon poppy seed loafs contain an excess of oil, butter, and sweeteners, but my lighter lemon poppy loaf has less of all of those without sacrificing the flavor. This recipe combines egg whites with coconut and almond flour to make a more protein-packed sweet treat that doesn’t rely on a lot of sugar to make it taste good. It’s perfect for breakfast, an afternoon snack, or dessert.

If you like lemon treats, you will love my healthy lemon bars, lemon lavender cookies, and raspberry lemon quinoa muffins!

Why You’ll Love This Recipe

• Gluten-Free and Dairy-Free: This delicious lemon poppy seed bread recipe is both gluten-free and dairy-free! It uses coconut and almond flours with dairy-free milk to make a moist bread that’s great for those with food sensitivities.
• Lighter and Healthier: This lemon loaf has fewer carbs than many other sweet breads and doesn’t have refined sugar, which makes it a lighter dessert. It also has more fiber and more protein than other lemon loaf recipes.
• Packed with Flavor: This gluten-free lemon poppy seed bread is bursting with lemon flavor from the fresh lemon juice and lemon zest. 
• Perfect for Dessert, Breakfast, or a Snack: Since it’s lower in sugar than other recipes, this healthy lemon bread is great for breakfast, as well as dessert or a midday snack.

Ingredients

• Almond Flour + Coconut Flour: These flours are naturally gluten-free, and they add healthy fat, protein, and fiber to the loaf. 
• Whole Eggs + Egg Whites: Egg whites give the cake a fluffy texture while also increasing the protein content. The balance of whole eggs and egg whites keep the cake from becoming too dense.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations & Dietary Modifications

• Use Chia Seeds Instead: If you aren’t a fan of poppy seeds, you can use chia seeds instead. This will change the texture of the loaf slightly because chia seeds absorb liquid and turn gel-like, whereas poppy seeds remain crunchy.
• Skip the Glaze: If you don’t want to add more sugar, you can skip the glaze over the top of the loaf. Instead, sprinkle toasted coconut, almond flakes, or other nuts on top.
• Make It Orange: Substitute fresh orange juice and orange zest for the lemon and make a healthy orange loaf cake instead! Just be sure to use freshly squeezed orange juice and orange extract – it’s amazing!

How to Make Healthy Lemon Loaf

Not only is this healthy lemon loaf cake packed with flavor, but it all comes together in one bowl! That means fewer dishes than most desserts! Start by preheating your oven to 350°F and lining a greased loaf pan with parchment paper.

Step 1: Combine the Dry Ingredients. Mix the almond flour, coconut flour, baking powder, salt, and poppy seeds. 

Step 2: Stir in the Wet Ingredients. Stir in the eggs and egg whites. Add the oil, honey, almond milk, lemon juice, and lemon zest. Mix until it forms a thick, smooth batter 

Step 3: Bake the Lemon Loaf. Pour the batter into your lined and greased loaf tin. Then bake it at 350°F for 45-50 minutes.

Step 4: Mix the Glaze. Whisk together the lemon juice and powdered sugar to make the glaze, then drizzle over the cooled cake. Enjoy for breakfast or brunch with keto egg muffins or a slice of healthy quiche.

Expert Tips

• Don’t Overmix the Batter: Mix the batter until there are no more lumps, but don’t continue mixing. An overmixed batter results in a dense and heavy loaf cake.
• Remove From the Pan: Be sure to remove your healthy lemon poppy seed bread from the loaf pan after it cools for 15 minutes. If you leave it in the pan for too long it will continue to bake and turn dry.
• Cool Before Glazing: Let the cake cool completely before pouring the glaze over the top. If the cake is still warm the glaze will melt into the cake instead of setting on top.

Storage Directions 

• Storing: Store your lemon poppy seed bread in an airtight container, or wrapped in plastic wrap, in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Freeze the whole loaf or freeze it in slices for easy thawing and snacking.
• Make Ahead: If you aren’t planning to serve your low-carb lemon poppy seed bread right away, wait to add the glaze. I also don’t recommend freezing the cake with the glaze over the top.

Serving Suggestions

This healthy lemon loaf recipe is the perfect sweet treat for spring and summer! The light citrus flavor pairs well with sunshine and warm weather. You can make this loaf cake for breakfast, dessert, or to share with friends for the afternoon. No matter where, or when, you serve it everyone will love the burst of lemon flavor and soft moist cake.

• The bright citrus flavor pairs well with fresh fruit, so serve a slice of lemon cake with a yogurt fruit salad.
• I love a lemony dessert after a seafood meal! Serve this healthy lemon cake after a dinner of shrimp scampi with spaghetti squash or lemon garlic lobster.
• Add a scoop of ice cream or sorbet on top of your loaf cake for a delicious sweet treat.

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