👩🍳 Instructions
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1
Preheat oven to 350°F (175°C). Grease and lightly flour (with almond or coconut flour) a 9x5-inch loaf pan, or line with parchment paper.
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2
In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, xanthan gum, and salt.
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3
In a separate medium bowl, whisk the eggs until light and frothy. Whisk in the melted butter, sour cream, 1/4 cup lemon juice, 2 tbsp lemon zest, and 1 tsp vanilla extract until well combined.
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4
Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined; do not overmix.
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5
Scrape the batter into the prepared loaf pan and spread evenly. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. If browning too quickly, tent loosely with foil.
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6
Remove from oven and let cool in the pan on a wire rack for 15-20 minutes. Then, carefully lift out of the pan and transfer to the wire rack to cool completely before icing.
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7
While bread cools, prepare the icing: In a small bowl, beat softened cream cheese until smooth. Add powdered sweetener, 2-3 tbsp heavy cream, 1 tsp lemon juice (for icing), and 1/2 tsp vanilla extract (for icing). Beat until light, fluffy, and spreadable.
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8
Once the lemon bread is completely cool, spread the icing evenly over the top. Let set for a few minutes before slicing and serving.
💡 Notes
Ensure all cold ingredients like eggs and sour cream are at room temperature for best results. For dairy-free, use dairy-free butter alternative, coconut cream, and dairy-free cream cheese. Store iced lemon bread in an airtight container in the refrigerator for up to 5-7 days.
🥗 Nutrition (per serving)
Calories
320 kcal
Protein
9g
Total Fat
28g
Saturated Fat
14g
Carbs
8g
Fiber
3g
Sugar
2g
Sodium
200mg
Cholesterol
100mg
