Go Back

Lemon Almond Flour Loaf

This lemon almond flour loaf is a tender, crumbly baked good made with almond flour, fresh lemon zest, and juice, resulting in a moist, bright, and slightly hearty texture. The recipe involves mixing wet and dry ingredients separately, then baking until golden and fragrant, with a final appearance that is golden-brown with a slight crack on top. It’s perfect for a quick breakfast, brunch, or a comforting treat any time of day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups almond flour preferably lightly toasted for deeper flavor
  • 1 teaspoon baking powder
  • 1 large lemon for zest and juice
  • 3 eggs preferably at room temperature
  • 1/4 cup honey or maple syrup for sweetness
  • 1/4 cup olive oil or melted butter/coconut oil
  • a pinch salt

Equipment

  • Loaf pan
  • Whisk
  • Spatula
  • Cooling rack
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan, or line it with parchment paper.
  2. In a large bowl, whisk together the almond flour, baking powder, and a pinch of salt until evenly combined. This creates a fluffy, uniform dry mixture.
  3. Zest the lemon directly into a small bowl, then juice it, ensuring to catch any seeds. The zest adds bright flavor, and the juice will be folded into the batter later.
  4. In a separate bowl, crack the eggs and whisk them until smooth and slightly frothy. This helps incorporate air and creates a tender crumb.
  5. Add honey or maple syrup, olive oil, and the lemon juice to the eggs. Whisk everything together until the mixture is glossy and well combined, releasing a fresh lemon aroma.
  6. Pour the wet mixture into the bowl with the dry ingredients. Gently fold with a spatula until just combined; avoid overmixing to keep the loaf light and tender.
  7. Stir in the lemon zest for an extra burst of citrus flavor, folding it into the batter evenly.
  8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any trapped air bubbles.
  9. Bake in the preheated oven for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  10. Once baked, remove the loaf from the oven and let it cool in the pan for 15 minutes. Then transfer it to a cooling rack to cool completely, which helps set the crumb and makes slicing easier.
  11. Slice the loaf once fully cooled, revealing a moist, tender crumb with a bright lemon aroma. Enjoy as is or with a dusting of powdered sugar or a drizzle of lemon glaze for extra sparkle.

Notes

For a vegan version, substitute eggs with flax eggs and use plant-based oil. Toasting the almond flour beforehand enhances its nutty aroma, adding depth to the loaf.