Chef notes
You can't deny it, tangy lemons add a certain je ne sais quoi to baked goods. The thing is, I really can't get behind a lemon cake or muffin when the lemon is, well, all you taste. I wanted to create a lemon loaf cake that has the gorgeous tang from the lemon without it being too overpowering. We want some cake with a touch of lemon, not some lemon with a side of cake, you know? This lemon loaf is a great breakfast, brunch or snack
Ingredients
- 2 eggs
- 1/4 cup coconut. oil, melted and cooled (plus more for greasing pan)
- 1/2 cup, plus 1 tablespoon coconut sugar, divided
- 2 tablespoons maple syrup
- 1 teaspoon lemon zest
- 1/3 cup, plus 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1½ cups oat flour
- 3 tablespoons coconut flour
- 1 teaspoon baking powder
Preparation
1.Preheat oven to 350 F.
2.Grease a 9-by-5-inch loaf pan with coconut oil and line with parchment paper.
3.In a medium bowl, beat eggs.
4.Add coconut oil, 1/2 cup coconut sugar, maple syrup, lemon zest, lemon juice and vanilla extract, then mix together.
5.In a separate bowl, whisk together oat flour, coconut flour and baking powder.
6.Add the dry ingredients to the wet and mix until well incorporated. The batter will be thick and a little sticky.
7.Pour batter into the prepared loaf pan and smooth out the top.
8.Sprinkle the top with 1 tablespoon of coconut sugar.
9.Bake until the edges are golden brown, about 25 to 30 minutes.
10.Let the lemon loaf cool for 10 minutes before slicing.
