Lemon Almond Loaf

 

The original recipe used almond milk.  We don’t buy almond milk so I used white milk and it turned out perfect!  I also omitted the almond extract from the glaze.  We didn’t like the flavour it gave and prefer it much more with a simple lemon glaze.  Hope you will give this a try!

Preheat oven to 350°F.  Spray a loaf pan with baking spray.

In a large bowl, add flour, salt and baking powder.  Whisk together.

In a small bowl, mix together sugar and lemon zest.  Rub together with your fingers until fragrant.  Whisk into flour mixture.

In a medium bowl, whisk together milk, oil, eggs, lemon juice, vanilla extract and almond extract.

Gradually add the wet ingredients to the dry ingredients.  Stir until combined.  Transfer to loaf pan.  Bake 50-60 minutes or until toothpick inserted in the middle comes out clean.  Place on a cooling rack to cool for 15 minutes.  Loosen the sides of the loaf and remove from the pan.  Allow to cool fully on the cooling rack.

Once the loaf has cooled, prepare the glaze.  In a bowl, whisk together icing sugar and lemon juice until smooth.  Drizzle glaze over loaf.  Sprinkle with the sliced almonds.