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Lemon Loaf Cake

Notes of vanilla, warm, sweet and just lemony enough.
Notes of vanilla, warm, sweet and just lemony enough.TODAY
Cook Time:
25 mins
Prep Time:
15 mins
One 9x5-inch loaf cake


  • 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
  • cups oat flour
  • 3 tablespoons coconut flour
  • 1 teaspoon baking powder

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 



Preheat oven to 350 F. 


Grease a 9-by-5-inch loaf pan with coconut oil and line with parchment paper.


In a medium bowl, beat eggs. 


Add coconut oil, 1/2 cup coconut sugar, maple syrup, lemon zest, lemon juice and vanilla extract, then mix together. 


In a separate bowl, whisk together oat flour, coconut flour and baking powder. 


Add the dry ingredients to the wet and mix until well incorporated. The batter will be thick and a little sticky.


Pour batter into the prepared loaf pan and smooth out the top.


Sprinkle the top with 1 tablespoon of coconut sugar. 


Bake until the edges are golden brown, about 25 to 30 minutes.  


Let the lemon loaf cool for 10 minutes before slicing.