This bright, citrusy loaf leans on almond flour and coconut flour for its dense, moist crumb, with honey and fresh lemon juice keeping things naturally sweet and tangy rather than cloying. Melted coconut oil adds richness to the batter, while a warm lemon-honey drizzle gets soaked into the cake straight out of the oven for maximum moisture in every slice. A tangy coconut sugar glaze finishes it off, dripping down the sides for that classic lemon drizzle look and an extra pop of citrus in each bite. The texture comes out tender and slightly dense, with a deep golden crust and a soft, springy center that holds together beautifully once sliced. It's a lovely make-ahead treat for brunch, afternoon coffee, or dessert, and it's a solid pick for a dairy free spread. Wrap leftovers well and the lemon flavor only gets better after a day of resting.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to use as handles.
In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt until evenly combined with no lumps.
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