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!).



Lemon Almond Milk Pound Cake

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


  • 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


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

  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: 312 calories, Calories: 312g, Carbohydrates: 51g, Protein: 3g, Fat: 11g, Saturated Fat: 8g, Cholesterol: 27mg, Sodium: 129mg, Potassium: 101mg, Fiber: 1g, Sugar: 37g, Vitamin A: 40g, Vitamin C: 11g, Calcium: 50g, Iron: 1.1g

All images and text ยฉ for Dinner, then Dessert.

Keywords: 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.

PSย 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 ๐Ÿ™‚

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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  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 โ€” 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 1.5โ€ 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. This lemon bread sounds amazing and Iโ€™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!

  6. 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!

  7. 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….

  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.

  9. 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!

    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!

  10. 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!

  11. 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!

    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!

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

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

  13. 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.

  14. 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!

  15. We do a bit Christmas Eve breakfast every year and this would be perfect to put out with all the other awesome food ๐Ÿ™‚