Serves
6-8
INGREDIENTS
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 3/4 tsp salt
- 2 tbsp lemon zest
- 3/4 cup almond milk unsweetened
- 1/2 cup vegetable oil
- 2 eggs beaten
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp fresh lemon juice
Lemon Glaze
- 1 cup powdered sugar
- 1 1/2 tbsp fresh lemon juice
- 2 tsp water
- 1 tsp almond extract
- 1/4 cup slivered almonds toasted
METHOD
- Pre-heat oven to 350F.
- In a large bowl whisk flour, salt, baking powder, sugar and lemon zest.
- In a separate bowl combine almond milk, oil, eggs, extracts and lemon juice.
- Slowly combine wet into dry and whisk well.
- Bake in a 1 x 8 ½” by 4 ½” loaf pan, lightly oiled for an 1 hour and carefully remove from loaf pan and let cool on a wire rack.
- Meanwhile combine ingredients for glaze and top loaf with glaze and slivered almonds.
