Lemon Bread
This lemon bread is so moist and delicious. It’s sweet but not too sweet. It does not need icing but if you have some, go for it!
At times I eat this bread as a meal. It’s filling and will get me through until I am home or can cook something. It’s a great option to add along with what you are eating.
You can also make a “corn free’ cornbread with this recipe. Simply omit the lemon extract. My brother in law eats it with his greens and said he would serve it at the family cookout if that helps!
- 8 eggs
- 2/3 cup fresh lemon juice
- 2/3 cup pure maple syrup
- 1/2 cup extra virgin olive oil
- 1 tsp pure vanilla extract
- 1 tsp lemon extract
- 2 2/3 cup almond flour
- 1/2 cup coconut flour
- 1 1/2 tsp baking soda
- 1/2 tsp Real salt or sea salt
8 eggs
2/3 C fresh lemon juice
2/3 C pure maple syrup
1/2 C extra virgin olive oil
1 t pure vanilla extract
1 t lemon extract
Mix well and really whip it to incorporate everything until smooth.
2 2/3 C almond flour
1/2 C coconut flour
1 1/2 t baking soda
1/2 t Real salt or sea salt
Lightly spray a parchment lined 9×13 pan. Carefully pour your batter into your pan. Use a large spoon to evenly spread your mixture, holding the parchment paper as I find it moves around a bit.
Bake at 350 degrees for 40 minutes or until golden. Allow to cool all the way, slice and serve.
Freezes well or lasts up to a week in the fridge. If you haven’t noticed by now, I freeze a portion of many of my recipes to save time, not waste food and to have options for later.