Healthy Lemon Loaf

5 from 1 vote

Make a delicious and healthy lemon loaf with poppy seeds and fresh lemon using only one mixing bowl and a loaf pan.

Prep Time10

Cook Time45

Cool Time30

Total Time1 25

Course: Snack

Cuisine: American

Diet: Gluten Free, Low Calorie

Servings: slices

Preheat the oven 350 F. Line with parchment paper or grease an 8-inch by 4-inch loaf pan and set aside for later.
In a large bowl whisk together the almond flour, coconut flour, baking powder, salt, and poppy seeds until combined.
Stir in the eggs and egg whites until combined. Mix in the oil, honey, almond milk, lemon juice, and zest and mix well until no lumps remain and thick batter forms.
Pour the batter into the lined/grease loaf tin. Place in the middle of your preheated oven and bake for 45-50 minutes or until a knife inserted in the center comes out clean.
In a small bowl, whisk together the ingredients for the drizzle. If the drizzle is too thick, add more lemon juice until you achieve the desired thickness. When the loaf has cooled fully, remove it from the pan and transfer to a wire baking rack. Place the drizzle over the top and let it set for 10 minutes before slicing and enjoying.

After the lemon cake cools for 15 minutes remove it from the loaf pan so it doesn’t overcook.
If the cake is still warm the glaze will melt into the cake, so wait until the loaf cake is completely cool before drizzling the glaze over the top.
If your glaze is too thick, add more lemon juice to thin it out.
Keep the bread in the refrigerator up to 5 days.