Is it a cake or is it a bread? Last weekend I made this lovely lemon loaf and a blueberry walnut loaf in celebration of a friend’s birthday. This is another of Tieghan Gerard’s recipes from Half Baked Harvest. I’ve made several of her recipes, both sweet and savory, and have enjoyed all of them. This was no exception. It’s very moist and not overly sweet. Since it is made with almond flour it is perfect for anyone looking for a gluten free, low carb dessert. Almond flour can be substituted for AP flour in most recipes and, because it is made from finely ground blanched almonds, it has a higher fat content resulting in slightly moister baked goods.
8 T salted butter at room temperature
1/2 cup honey
2 T lemon zest
3 T lemon juice
3 large eggs at room temperature
1 tsp vanilla extract
1/4 cup plain greek yogurt or sour cream
1 1/2 cups almond flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
4-6 oz cream cheese melted
1 cup powdered sugar
3-4 T lemon juice
2 tsp honey
In a large mixing bowl beat together the butter, honey, and 1 T lemon zest until combined. Beat the eggs in, one at a time, until combined.
While the loaf is cooling make the glaze. Whisk together the powdered sugar, lemon juice, and the honey. Pour over the loaf and let set for an hour or so.
Slice and enjoy!
NOTE: You can substitute AP flour for almond flour 1 to 1, but I have not tried it with this recipe.
I used 6 oz of cream cheese because how can you possibly have too much cream cheese??
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