Low Sodium Dairy Free Lemon Loaf

Total time1 hr 30 min

Prep time15 min

Cook time55 min

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Ingredients

10 servings

For the loaf

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 ½ tsp baking powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup granulated sugar
2 tbsp lemon zest (from about 2 large lemons)
2 large eggs
½ cup dairy free butter, melted and cooled
½ cup dairy free milk
3 tbsp fresh lemon juice
1 tsp vanilla extract

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
2
In a large bowl, whisk together the flour, baking powder, and salt until combined.

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