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Ingredients
- Frosting for Loaf (makes a nice smooth layer went spread on the warm loaf like the Lemon Loaf at Starbuck's):
- 6 eggs
- 1/4 cup butter (or coconut oil...but I find the loaf is too oily)
- Zest from 2 lemons
- Juice from 2 lemons plus enough milk (I used 2% dairy milk) of choice (coconut milk from can or box, dairy milk, almond milk, etc.) to equal 1 cup
- 1/3 cup pure honey
- 2/3 cup Bob's Red Mill Coconut Flour (do NOT substitute another type of flour – it will not work!
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 4 tablespoons butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 to 6 tablespoons hot water
Preparation
Step 1
Instructions
Preheat oven to 350˚F .
Combine all the lemon bread ingredients in a mixing bowl and mix well.
Pour into a greased bread pan and bake for 35- 40 minutes (mine needed closer to 45 min)
or until golden on top and middle is cooked through. (If the top starts to get too brown towards the end of the cooking time, put some foil over the top.)
Make the frosting while the lemon loaf is in the oven.
mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.
Take loaf out of oven and let sit just for 5-7 minutes. The loaf needs to be warm for the frosting for melt all over it and form a coating.
Place warm loaf on a rack with a baking sheet underneath to catch the frosting drippings.
Spread frosting all over the top of the loaf and let the heat from the loaf naturally slowly melt it over the sides.
When it looks how you like, put the entire loaf in the freezer for 5 minutes to stop the frosting from melting and it will firm up. Then put the loaf in the refrigerator so everything will thicken up nice and firm. Enjoy with a wonderful cup of hot tea!
Instructions