Ingredients:
• For the bread:
• 1 1/2 cups all-purpose flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 cup sugar
• 2 tablespoons lemon zest
• 3/4 cup Unsweetened Almond Milk
• 1/2 cup oil
• 2 large eggs, slightly beaten
• 1 teaspoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
For the lemon glaze:
• 1 cup powdered sugar
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon almond extract
• 3 tablespoons sliced almonds, for garnishing the loaf
Directions:
• Preheat oven to 350° F.
• Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
• In a large bowl, whisk together the flour, salt, and baking powder.
• In a small bowl, combine sugar and lemon zest.
• Rub together with your fingers until fragrant.
• Whisk into the flour mixture.
• Set aside.
• In a separate medium bowl, combine the almond milk, oil, eggs, lemon juice, vanilla, and almond extract.
• Slowly add the wet ingredients to the dry ingredients.
• Stir until combined.
• Pour batter into prepared loaf pan.
• Bake for 55-60 minutes, or until toothpick comes out clean.
• Place the loaf on a cooling rack and cool for 15 minutes.
• Loosen the sides of the bread with a knife.
• Carefully remove loaf from pan.
• Let cool completely on wire rack.
• While the bread is cooling, make the lemon glaze.
• In a small bowl, combine powdered sugar, lemon juice, and almond extract.
• Whisk until smooth.
• Drizzle the glaze of the lemon almond bread.
• Sprinkle sliced almonds over the bread.
• Cut and serve.
