When life gives you lemons you whip up this quick and easy When Life Gives You Lemon Loaf! Or as my husband likes to say When Life Gives You Lemon Loaf you eat it before everyone else does!
I think Spring is finally here! It’s been so nice this past week that we took full advantage of the beautiful weather and the girls having off. Celebrating birthdays (mine and Baby G’s) and then working outside at the lot the last few days.
Time got away from me, or maybe I was just really enjoying it to the fullest, so I’m reposting this recipe that’s perfect for Spring! Baby G (yes he’s 2 but he’ll always be my baby) and I are going to whip up a loaf for his sisters this week for when they get home as they’re going back to school in person for the 1st time this school year.
Previously posted 2019:
S, my oldest daughter, is a fan of the lemon loaf at Starbucks and I’ve always wanted to make a healthier version. When I was making batches and testing banana bread and my Life Changing Chocolate Banana Bread I thought about how the texture would be perfect for a lemon loaf. After playing with those recipes I moved on to this When Life Gives You Lemon Loaf.
With the weather lately, it’s been snowing and cold. I heard yesterday we have 4ft of snow, or more, on the ground right now. We’ve had a record number of school days cancelled because of cold and snow, I’m ready for spring and fresh recipes. A slice of this bread certainly brightens the day. I tested a couple loaves on a snowy day once and smiled as I ate it while the snow was falling outside.
The biggest challenge with this loaf was getting enough real lemon flavor without using extract and the perfect amount of sweetness. The texture as I mentioned was already what I wanted, moist and dense like pound cake yet light. Speaking of pound cake today is National Pound Cake Day.
The best part about this recipe it’s SO EASY to make! Seriously, really easy, like blend it up in the blender easy and it’s ready to pop in the oven as soon as it gets to temp. It really doesn’t get any easier. Ok maybe I guess it could you do have to measure a couple ingredients and zest lemons.
Like my recent Life Changing Chocolate Banana Bread this loaf is packed with protein and nutrition. Making it again with quinoa flakes, yes they’re gluten free. They’re also high in protein and fiber.
I am hoping to test a batch with coconut flour that is gluten free and paleo friendly and will update this post. My plan is to get it tested and nailed down before Easter.
For my fellow turmeric loving friends there is an option to use golden turmeric milk in place of non dairy milk. I like to use REBBL Lemon Turmeric Crème to get in some turmeric, bright sunshiny color, and maybe it’s just a reason to enjoy a bottle since it doesn’t use the whole bottle. While this wasn’t my favorite REBBL and I preferred the Golden Turmeric Milk I have been liking this one more lately being pregnant. Unfortunately I found out some local stores here will be discontinuing it.
Life hasn’t been giving me lemons but did give us a little reminder last week that Baby Boy will be here before we know it and maybe sooner than expected. Trying to get everything in order before he arrives but easier said then done while trying to relax and take it easy. I know it will all workout and I’m just trying not to stress about it.
Hope you all have an amazing week! Don’t forget it’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen.
|Prep Time||10 minutes|
|Cook Time||60 minutes|
Standard 10x4 loaf pan
- 6 large eggs
- 1/2 c non dairy milk, or REBBL Lemon Turmeric Crème
- zest of 3 medium-large lemons
- juice of 1 lemon use juice from the other 2 lemons for lemon water
- 1/2 cup honey or agave (local Bare Honey)
- 3 TBSP dairy free butter, or can use ghee if just lactose free or butter if you have no food sensitivities (those who tried it with ghee love it with 4th & Heart Vanilla Bean Ghee)
- 2 TBSP coconut oil, or more butter
- 1 1/2 c quinoa flakes
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1 c powder sugar
- 2-3 TBSP non dairy milk
- 1 tsp vanilla
- Preheat the oven to 350 degrees and grease a loaf pan with coconut oil and line with parchment paper.
- Blend eggs, milk, lemon zest and juice, honey, butter, and coconut oil until smooth.
- Add quinoa flakes, baking powder, soda, and salt. Blend for 30 seconds to 1 minute. Making sure there isn't anything stuck to the edge and it's well mixed.
- Pour into prepared pan.
- Bake for 60 minutes, until toothpick comes out clean.
- Allow the pound cake to cool 20 minutes before removing it from the loaf pan and cooling on a wire rack.
- Once completely cooled mix powder sugar, milk, and vanilla together to make the icing.
- Drizzle or pour and spread icing over the top.
- Let icing set before slicing.
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AZ@…And A Dash of Cinnamon
I love anything lemon. Yum!
AZ@…And A Dash of Cinnamon recently posted…Flourless Fudgy Apricot Protein Muffins [Clean, Vegan, GF] and Bermuda on the Off-Season: What to Do
oh that icing on top looks so good! Must make this asap. Have a great week
Deborah Brooks recently posted…5 Minute Mexican Caesar Salad Meatless Monday
Nothing like a fresh picker of lemon to brighten the snowy day.
Patrick@looneyforfood.com recently posted…Tortilla Cheesecake French Toast Bake | Vegetarian, High Fiber, High Protein
Becca | Rabbit Food Runner
I love REBBL products! Lemon cake with icing is one of my favorites.
Becca | Rabbit Food Runner recently posted…Building into March
we are huge lemon cake lovers over here! I love the look of that drizzle
I think you’d love this! The drizzle is just icing on the cake literally. 😉