How To Make Lemon Almond Milk Pound Cake
Enjoy this guilt-free milk pound cake as a tasty afternoon snack! It’s an easy-to-make, dairy-free dessert that’s sure to satisfy your sweet cravings.
Serves:
Ingredients
- 1½cupsflour
- ½tspsalt
- 1tspbaking powder
- 1cupsugar
- 2lemons,zested
- ¾cupalmond milk
- ½cupcoconut oil
- 2large eggs
- 1tbsplemon juice,fresh
- 2tspvanilla extract
For Glaze:
- 2cupspowdered sugar
- 2tbsplemon juice,fresh
- 1tspvanilla
- ¼cupalmonds,sliced
Instructions
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Preheat the oven to 350 degrees F, then coat a large loaf pan with baking spray.
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Add the flour, salt, baking powder, sugar, and lemon zest in a bowl, then stir.
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In a second bowl, add the almond milk, coconut oil, eggs, lemon juice, and vanilla.
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Whisk together the wet and dry ingredients until just combined.
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Bake for 60 minutes or until the cake springs back up when pressed down on the middle.
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Let cool completely before removing from the pan.
Glaze:
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Add the lemon juice and vanilla to the powdered sugar in a bowl, then stir to combine.
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Pour the glaze onto the cooled bread, then stop with the sliced almonds
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Serve with tea, and enjoy!
Nutrition
- Calories: 315.75kcal
- Fat: 11.72g
- Saturated Fat: 8.31g
- Trans Fat: 0.00g
- Monounsaturated Fat: 2.22g
- Polyunsaturated Fat: 0.93g
- Carbohydrates: 50.80g
- Fiber: 1.16g
- Sugar: 36.87g
- Protein: 3.50g
- Cholesterol: 31.00mg
- Sodium: 150.87mg
- Calcium: 76.09mg
- Potassium: 79.70mg
- Iron: 0.62mg
- Vitamin A: 13.43µg
- Vitamin C: 6.60mg
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