I finally decided it is time to get some baking in and make this sweet, light with a hint of fresh lemons delicious moist cake. I am so happy with how it turned out. It is perfectly paired with a great cup of coffee or tea. This is a great dish for breakfast or an afternoon snack. I loved pairing it with fresh blueberries for some added antioxidants. Most ingredients you should have on hand at home so try it for yourself! Happy baking friends.
2 cups all purpose flour (or gluten free alternative)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter at room temperature
1 1/4 cup coconut sugar (or granulated sugar)
1 tbsp lemon zest
1/2 cup lemon juice
1/2 cup almond milk (or other milk alternative)
3 eggs room temperature
1.) Preheat oven to 350 degrees F.
2.) Spray your 9 x 5 baking loaf pan with coconut oil
3.) In a medium bowl mix together flour, baking powder, baking soda and salt.
4.) In a separate large bowl beat butter and sugar together for 3-4 minutes until smooth. Add eggs one at a time.
5.) Add lemon juice and lemon zest to batter. The batter will curdle which is normal.
6.) Add in milk then flour mixture to bowl with beaters or whisk together. Careful not to overmix the batter.
7.) Add mixture to baking loaf pan. Top with thinly sliced lemons on top.
8.) Bake in oven for 1 hour and 10-15 minutes. Place toothpick in middle to make sure the loaf is cooked through.
9.) Remove from oven and place on cooling rack for 10 minutes.
10.) Cut into slices and enjoy!!