But my conscience got the better of me yet again, and I had to instead create a healthier version! I was also missing several ingredients for the original recipe and I replaced the all purpose flour with almond flour, ground flaxseed, and coconut flour. I did use some real sugar, which I almost never do, but I am running low on my sugar-alternatives and felt it wisest to save those for my Etsy orders. So I used a combination of honey and refined sugar in this. It's sitting on the stovetop cooling as I type and I cannot wait to give it a try! The center sank in a bit, so apparently I need to do some tweaking to the recipe, but it smells fantastic and I can't wait to taste!
Lemon Loaf
3 tbsp almond flour
3 tbsp sugar
2 ½ tbsp flaxseed, ground
1 tbsp coconut flour
¼ tsp sea salt
¼ tsp baking powder
¼ tsp baking soda
2 eggs
2 tbsp milk
2 tbsp honey
3 capfuls lemon extract (yes, I am nearly always too lazy to measure extracts with spoons!)
1 capfuls vanilla extract
Glaze
⅛ cup (2 tbsp) sugar
⅛ lemon juice (I didn’t have any lemons so I combined lemon extract with water)
Preheat oven to 325.
Grease mini loaf pan (I don't have a real mini loaf pan, so I used a glass pyrex storage container I have that is similar in size and oven safe!). Combine dry ingredients. Combine wet ingredients. Mix together, pour into greased pan and bake 30-35 until golden on top, firm to the touch, and a toothpick comes out of the center mostly clean. Remove from oven, drizzle glaze over the loaf, being sure to get all the edges so the glaze can really soak in and add to the major yum factor! Allow to cool 15 minutes in the pan before removing to a wire rack to finish cooling (or, if you're impatient like I am, you can place your wire rack in the fridge to speed the process up!).
3 tbsp almond flour
3 tbsp sugar
2 ½ tbsp flaxseed, ground
1 tbsp coconut flour
¼ tsp sea salt
¼ tsp baking powder
¼ tsp baking soda
2 eggs
2 tbsp milk
2 tbsp honey
3 capfuls lemon extract (yes, I am nearly always too lazy to measure extracts with spoons!)
1 capfuls vanilla extract
Glaze
⅛ cup (2 tbsp) sugar
⅛ lemon juice (I didn’t have any lemons so I combined lemon extract with water)
Preheat oven to 325.
Grease mini loaf pan (I don't have a real mini loaf pan, so I used a glass pyrex storage container I have that is similar in size and oven safe!). Combine dry ingredients. Combine wet ingredients. Mix together, pour into greased pan and bake 30-35 until golden on top, firm to the touch, and a toothpick comes out of the center mostly clean. Remove from oven, drizzle glaze over the loaf, being sure to get all the edges so the glaze can really soak in and add to the major yum factor! Allow to cool 15 minutes in the pan before removing to a wire rack to finish cooling (or, if you're impatient like I am, you can place your wire rack in the fridge to speed the process up!).
Alright, so I got impatient and stuck it in the fridge to finish cooling so I could taste it. The center did sink in quite a lot, but that did not affect the flavor, or the doneness at all! I have to say that it tastes pretty amazing. Pretty authentic. It's definitely not as pretty as it's ancestor, the Lemon Poppy Seed Loaf. Mine would have been prettier (prettier, not pretty) if I at least had the poppy seeds, but alas!
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| Yes, it is dark but no, it does not taste burnt. No, it doesn't look like it would be lemony. But it is. And it satisfied my craving perfectly. Now to wait for my company to arrive and share another slice with a cup of hot coffee! |
And for those of you interested in the nutrition breakdown, here it is, in all of its refined sugar 8-serving glory (though really, not bad for CAKE!):
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