Lemon Almond Bread Recipe

Preheat oven to 350 degrees F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.

In a large bowl whisk together the flour salt and baking powder. In a small bowl combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.

In a separate medium bowl combine the almond milk oil eggs 1 teaspoon lemon juice vanilla and almond extract.

Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.

Bake for 55-60 minutes or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.

While the bread is cooling make the lemon glaze. In a small bowl combine powdered sugar 1 1/2 tablespoons lemon juice and almond extract. Whisk until smooth. Drizzle the glaze over the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.