If you've ever tried the Starbucks Lemon Loaf then you know how delicious it is. I knew I had to make a healthier alternative to this classic breakfast treat and today is finally the day I can share this with you. The moist and spongey lemon cake is subtly sweet with a tangy lemon flavor and topped with a sweet lemon glazer. Add this recipe to your weekly rotation and you're in for a treat!
Recipe
Ingredients
Lemon Loaf Ingredients
2 Cups cassava Flour
2 tbsp arrowroot flour
2 tsp baking soda
1 cup monk fruit
5.4 oz. full fat coconut cream, whisked until smooth
4 Large eggs
2 tsp vanilla
Juice of 1 lemon
Zest of 1 lemon
Lemon Coconut Glaze
2 Tbsp liquid coconut oil
4 Tbsp full fat coconut cream
3 Tbsp honey
1 Tbsp granular monk fruit or sugar
2 tsp lemon juice
1 Tbsp lemon zest
1/2 tsp vanilla
Pinch salt
Directions
Preheat your oven to 350F and line a loaf tin with parchment paper (if you don't have parchment, you can grease the tin with nonstick spray instead). Set this aside.
Add the dry loaf ingredients to a large bowl and whisk to combine.
Add the wet loaf ingredients to the bowl with the dry ingredients and fold the ingredients together until you have a mostly smooth batter.
Pour the batter into the lined loaf tin and use a spatula to spread the batter out.
Bake for 38-40 minutes or until a toothpick comes out clean when inserted into the center of the loaf (the toothpick should be dry, but can have some crumbles on it).
While the loaf tin bakes, add the glaze ingredients to a small bowl and whisk together the glaze ingredients until fully combined and smooth. Place the bowl in the fridge to set for at least 30 minutes.
When the loaf is ready, remove from the oven and allow to cool completely. When the loaf has cooled, remove the glaze from the fridge and whisk to have a thick, pourable glaze. Drizzle the glaze over the loaf, slice and serve.
Storage: store in an airtight container in the fridge for up to 5 to 7 days.