This bright, tangy loaf gets its structure entirely from almond flour and coconut flour, so it bakes up moist and tender with none of the density you might expect from a nut-based batter. Fresh lemon zest and juice punch through in three layers ā folded into the batter, soaked in as a warm honey drizzle straight out of the oven, and finished with a thick, pourable glaze that drips down the sides. Honey and coconut oil keep the crumb rich without heaviness, and that toothpick-poking trick ensures the drizzle soaks all the way through instead of just sitting on top. The result is a sunny, glossy-topped loaf with a soft interior and a slightly crisp, sugared edge from the set glaze. It's an easy make-ahead treat that holds up beautifully on the counter for a couple of days, and it's a great pick for a gluten free dessert table since the whole cake is built on naturally grain-free flours from the start of the ingredient list. Slice it thick and serve with tea or coffee for the best contrast against all that lemony sweetness.
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Learn more ā10 servings
Preheat the oven to 350Ā°F (175Ā°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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