Pregnancy Friendly Dairy Free Lemon Loaf
Total time1 hr 30 min
Prep time15 min
Cook time55 min
4.8(26)
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Learn more →Ingredients
10 servings
For the loaf
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- 2 tbsp lemon zest (from about 2 large lemons)
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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