Late night baking - Lemon loaf

Recipe source

Ingredients

• 2 cup blanched almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder ( I used 1/2 tsp creme of tartar)
• 1 teaspoon Celtic sea salt  ( Himalayan )
• 6 eggs
• 1 cup sweetener ( I used 3 tbsp coconut sugar )
  
• 2 teaspoons vanilla (or 2 vanilla beans scraped clean)
• 3 teaspoons lemon extract
• ⅔ cup lemon juice
• 1¼ cup coconut oil
• LEMON ICING
• ½ cup coconut oil, softened
• 1/2 cup Swerve confectioners ( I used raw honey )
• 2 tablespoon unsweetened almond milk
• 1 tsp lemon extract

Instructions

1. Combine almond flour, coconut flour, baking soda, baking powder and salt in a bowl.
2. In a separate medium sized bowl combine the eggs and coconut oil. Combine until light and fluffy.
3. Add the natural sweetener, vanilla, lemon extract and lemon juice in a medium bowl.
4. Pour wet ingredient into the dry ingredients and blend until smooth.
5. Pour batter into a well greased 9x5-inch loaf pan. Cover with foil (or it will burn the top).
6. Bake at 180C for 55 minutes or until a toothpick stuck into center of the cake comes out clean.
7. Make the lemon icing by combining all the icing ingredients in a blender and combine until smooth.
8. When the loaf is totally cool, remove it from pan and frost the top with the melted icing. Place back in fridge for the icing to set.
9. NOTE: The icing will stay melted if you put onto a warm loaf.
10. Let the icing set up before slicing.