7-Ingredient Lemon Loaf Recipe😋 by dr.vegan
Elements
* 1/2 cup coconut oil delicate and scoopable
* 3/4 cup cane sugar
* 2 flax eggs (2 Tablespoons flax seeds + 6 Tablespoons water)
* 3/4 cup unsweetened almond milk
* 2 Tablespoons lemon juice (juice from about 1 lemon)
* 1 Tablespoon lemon zest
* 1 1/2 cup all-purpose flour
* 1 teaspoon baking powder
Lemon Glaze (non-compulsory):
* 1 cup powdered sugar sifted
* 1/2 teaspoon vegan butter will be substituted with coconut oil if most well-liked; melted
* 2 Tablespoons lemon juice (juice from about 1 lemon)
Directions
Preheat oven to 350 levels Fahrenheit
Combine flax seed and water in small bowl and set in fridge
In a medium-sized mixing bowl, cream collectively coconut oil and sugar till coconut oil is in small, pea-sized clumps
Add flax eggs, almond milk, lemon juice, and lemon zest to mixing bowl. Stir nicely.
In one other mixing bowl, sift flour. Add baking powder and salt and blend nicely.
Add flour combination to moist combination and stir nicely. Pour right into a greased loaf pan.
Bake for 45-55 minutes. To check if absolutely cooked, stick a butter knife via the middle and guarantee it comes out clear.
To Make the Glaze:
In a small mixing bowl, add all components for glaze and whisk till there aren’t any clumps from the sugar
As soon as the loaf is totally cooled, pour glaze onto lemon loaf.
