Breastfeeding Friendly Almond Flour Lemon Loaf Cake
Total time1 hr 20 min
Prep time15 min
Cook time45 min
4.7(7)
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Learn more →Ingredients
10 servings
For the cake
- 2 ½ cups almond flour
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 3 large eggs
- ½ cup pure maple syrup
- ⅓ cup coconut oil, melted and cooled
- 2 tbsp lemon zest (from about 2 large lemons)
- 3 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
For the glaze
- 3 tbsp fresh lemon juice
- 3 tbsp honey
- 1 tsp lemon zest (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides.
- 2
In a large bowl, whisk together the almond flour, baking soda, and salt until no lumps remain.
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