Iced Lemon Almond Milk Bread

Almond Milk and Coconut Oil gives this Iced Lemon Pound Cake a wonderful hint of almond and keeps it dairy free.

Almond Milk and Coconut Oil gives this Iced Lemon Pound Cake a wonderful hint of almond and keeps it dairy free.

This Almond Milk Bread was probably not a recipe I would’ve normally felt a pressing need to make. We are not a family who normally uses “alternative” ingredients, milk in our house is just normal cow’s milk (though we do buy Organic so maybe that is outside the box?). The reason we had this almond milk was because we thought one of our kids was having a dairy reaction causing eczema and in my panic I sent my long suffering husband to the store to buy 8 cartons of alternatives to test. We ended up with sweetened, unsweetened and vanilla almond milk, plain and vanilla soy milk, plain and vanilla rice milk and a goat’s milk. Let me tell you finding that all in organic varieties was A. a total pain and B. more expensive than I care to admit. Worst part? EVERY single one was summarily rejected as “yucky.”

So I ended up with cartons of milk and my husband was a trooper and used a good amount of it in his morning cereal. I used the goat’s milk in a goat ragu with crushed Marzano tomatoes served with a homemade pasta. The rice milk I experimented (and failed) in trying to make a rice pudding similar to what my grandma used to make for me (tip, use cow’s milk!) and the unsweetened almond milk made it into this cake because my husband couldn’t stomach to drink it straight. I think given the 8 cartons we started with that was a pretty good recovery!

The almond milk in this cake was actually a pretty awesome ingredient because the sugar in the cake helps temper the flavor of the milk and the almond in it actually perfumes the cake pretty amazingly. There isn’t a knock you over almond flavor which I personally love because almond extract is just not my thing. I once accidentally broke a bottle of it and the smell was so overwhelming just even remembering it now makes me cringe. PS, if you love almond extract I would totally cut the vanilla extract in half and add almond extract as the other half.

The fact that it is a dairy free recipe is pretty awesome as a couple of friends of mine have issues with dairy so when the recipe was a huge hit the first thing I did was email a really stripped down version of my edits to the source recipe so they could make it and they both loved it! The even better thing about this recipe is it is so easy it is a couple of bowls and a whisk, so the Kitchenaid stand mixer wasn’t called into action (which is always a plus since it is not a fun thing to wash!).

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Lemon Almond Milk Pound Cake

Almond Milk and Coconut Oil gives this Iced Lemon Pound Cake a wonderful hint of almond and keeps it dairy free.
Yield 12
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup sugar
  • 2 lemons , zested
  • 3/4 cup almond milk (I used unsweetened)
  • 1/2 cup coconut oil
  • 2 large eggs
  • 1 tablespoon fresh lemon juice
  • 2 teaspoon vanilla extract

For the Glaze:

  • 2 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla
  • 1/4 cup sliced almonds

Instructions

  • Preheat the oven to 350 degrees and coat a large loaf pan with baking spray.
  • Add the flour, salt, baking powder, sugar and lemon zest and stir.
  • In a second bowl add the almond milk, coconut oil, eggs, lemon juice and vanilla.
  • Whisk together the wet and dry ingredients until just combined.
  • Bake for 60 minutes or until you press down on the middle and it springs back up.
  • Let cook completely before removing from pan
  • To make the glaze add the lemon juice and vanilla to the powdered sugar.
  • Add the glaze to the cooled bread and stop with sliced almonds

Notes

Nutrition

Calories: 312kcal | Carbohydrates: 51g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 129mg | Potassium: 101mg | Fiber: 1g | Sugar: 37g | Vitamin A: 40IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 1.1mg
Keyword: almond milk recipes, Iced Lemon Almond Milk Bread

Almond Milk and Coconut Oil gives this Iced Lemon Pound Cake a wonderful hint of almond and keeps it dairy free.PSΒ This weekend I am at BlogHer Food! So should you be at the conference please stop me and say hi! I am new to blogging conferences and feel a bit like the new kid in school πŸ™‚

Almond Milk and Coconut Oil gives this Iced Lemon Pound Cake a wonderful hint of almond and keeps it dairy free.
Almond Milk and Coconut Oil gives this Iced Lemon Pound Cake a wonderful hint of almond and keeps it dairy free.
Almond Milk and Coconut Oil gives this Iced Lemon Pound Cake a wonderful hint of almond and keeps it dairy free.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. It’s in the oven now…but I was confused over “2 lemons, zested”. Do I just zest two lemons, or do I throw the lemons in too?

    1. Sorry to confuse you. You’ll just be using the zest of two lemons for this recipe. I hope you enjoyed it.

  2. I have made many versions of this lemon loaf, this is by far the best! I love that it uses coconut oil which is such a healthy ingredient. I added poppy seeds to it but it’s perfect with or without.

  3. Absolutely delicious β€” so moist and lemony!! I use half the amount of sugar in the glaze and it is perfect. I also add fresh blueberries to the batter to kick it up a notch. I double the recipe, cut each cooled loaf into 1.5” slices, wrap each individual piece in plastic, and freeze for a quick snack (or gift) any time I desire.

  4. I made this bread and it was really good lthough the time is a little much as it was too rown on he bottom and a little on top. The glaze should only have half much sugar too. I had to thin it out a lot!

  5. Can I substitute coconut oil with canola or vegetable oil? Also is this oil in a more liquid form or solid?

    1. I used solid coconut oil for this recipe but yes, you can substitute with what you have on hand.

  6. This lemon bread sounds amazing and I’m going to try it today. My daughter is a vegan, so can I use egg replacer? Also, do you use liquid coconut oil or solid? Thank you for posting
    .

    1. I used solid coconut oil for this recipe. As far as a recommendation as an egg replacer, I’m not too sure…maybe flax eggs?? I’ve never tried it so I’m not sure what would work or not. If you decide to try, I’d love to know what you used and how it turned out, thanks!

      1. Hi there, thanks for the recipe! Can I swap coconut oil for the same amount of melted butter?

  7. Can this same recipe be made with flax egg to replace the 2 eggs for someone with an egg allergy ? Or perhaps using just the yolk of the egg because their allergy is only the egg whites.

    1. I’ve never tried it that way so I’m not sure. If you decide to try, I’d love to know how it turns out. Thanks!

  8. I made this today and the oil was pooled all around the bread boiling away as it baked. I used a stone baking pan, maybe I shouldn’t have? Is that normal???? Smells awesome and cooling now, super excited to try it, just seemed odd to me this happened, I am dairy free and have used coconut oil in lots of baking and have never seen this happen :).

    1. I have no idea why that would do that. It’s not from a stone baking pan but I can’t think of any reason this would happen. I’m sorry.

    2. This same thing happened to me. not sure if it was because the almond milk and eggs were cold out of the refrigerator and made the coconut oil hard. I thought it would just melt but instead boiled. Still in the oven so need to see if it comes together in 15 mins.

      1. I think it could definitely because the ingredients weren’t at room temperature. I followed the recipe exactly with all room temp ingredients and that didn’t happen….

  9. Just tried it yesterday and everyone loved it! People didn’t even know it was dairy free. I’ll be making it again for sure.

  10. I was craving something sweet tonight and didn’t want to go to the store so I googled “almond milk baking” since that’s what I have in the fridge and this popped up! I only had half a lemon, so I used a couple cuties, too! It’s in the oven and I cannot wait to try it! The batter was great – I imagine the finished product will be too!

    Thanks for helping satisy my sweet tooth!

  11. Yum! This sounds and looks delicious! I bet that the almond milk really gives it a yummy and light almond flavor. I am all about that! Can’t wait to try this recipe out!

  12. This looks really delicious. I love the taste of lemon in baked goods but have never cooked with Almond Milk so will have to try out your recipe

  13. I love that you used almond milk and coconut oil in this recipe! It’s nice to have a dairy-free cake recipe on hand that everyone can enjoy. Thanks for sharing!

    1. Yeah, it seems like everyone has that one person in their family who can’t enjoy dairy products – it’s nice to be inclusive!

  14. I have never tried Almond Milk Bread before. This looks like a delicious and easy recipe to try. I will have to get the ingredients i need to make it this weekend.

    1. Thank you! It really was delicious and easy – it was made from leftover almond milk but I’ll be getting almond milk in the future just to make this bread!

  15. This bread looks really good and is a sweet I would actually make. I started drinking almond milk 6 months ago and think it is ok. It was certainly something I had to get use to!

    1. Thanks! It’s an adjustment, but not one my kids were willing to make! Luckily I was able to salvage this dessert out of it!

  16. This bread looks so moist, perfect for breakfast or a snack. I am sure my husband would be thrilled it has almond milk in it.

    1. My husband was eating it both for breakfast and dessert – it’s quite versatile! You can really taste the almond flavor!

    1. Thank you! I hadn’t cooked much with almond milk before, but after this success I’m definitely going to be trying again!

  17. This looks and sounds delicious! I LOVE baking with coconut oil, it not lends such a wonderful flavor but I find it creates a really nice, almost melt-in-your mouth texture!

    1. Yes! the coconut oil was a great last minute addition instead of canola oil and the kitchen smelled AMAZING while it was baking.

  18. This really was a happy accident! I’m glad you had stumbled upon the opportunity to make this because it looks delicious!

  19. This looks so good! I love how you were able to incorporate all of the milk for different recipes (plus a great husband).
    I like almond but I agree too much is too much. I will be sharing this recipe as I am sure many would love to try it.

  20. I just pinned this twice and posted to it my mother in law. I am ready to make this NOW!!!! Looks SO good!

  21. I have a hard time drinking any of the alternative milks straight, but baking with them works really well. Your lemon bread sounds really tasty.

  22. You had me at lemon. I love all your creations, this looks just delicious and I can’t wait to give it a try.

  23. Oh my goodness, I can taste the amazing – ness of this almond milk cake already. I can just imagine how amazing almond milk will intensify the flavor! Yum!

  24. That looks so good! I like where your head’s at. If you can’t get them to drink it, get them to eat it!

  25. I can see moistness and deliciousness in this beautiful bread! Anything with lemon is a winner in my book!

  26. I am so excited that this is dairy-free! Can’t wait to try it. Looks delicious! And have fun at BlogHer Food this weekend, too.

  27. We do a bit Christmas Eve breakfast every year and this would be perfect to put out with all the other awesome food πŸ™‚