Iced Lemon Almond Milk Bread

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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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Recipe

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Lemon Almond Milk Pound Cake

5
  • Yield: 12
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Course: Dessert
  • Cuisine: American
Almond Milk and Coconut Oil gives this Iced Lemon Pound Cake a wonderful hint of almond and keeps it dairy free.

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

Note: click on times in the instructions to start a kitchen timer while cooking.

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

Recipe Notes

Adapted from Two Peas and Their Pod.

Nutrition Information

Yield: 12 , Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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

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.

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Comments

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

  2. 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!

  3. 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.

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

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

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

  5. 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!

  6. 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!

    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!

  7. 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!

  8. 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.

    Rating: 5
  9. 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.