After making this loaf cake, I discovered something about myself: I think I love lemon loaves.
A slice of lemon cake is not my typical pick. I’d usually go for a slice of banana bread or a piece of coffee cake. But I have been forever changed after developing this Lemon Loaf Cake.
I was sitting on my couch and just was overcome with an overwhelming urge to write a lemon loaf recipe. It went from 0 to 100 pretty quick honestly. Plus, a lot of you were requesting lemon bread recipes on my Instagram, and you know I always take your suggestions and put them into action!
First off, the lemon is not too overpowering. If you do like a stronger, more lemony taste you can add extra zest or juice but for me, this amount of lemon flavor is just perfect. I made this loaf cake because I wanted a crumbly, yet still fluffy loaf that’s perfect in the morning or with an afternoon cup of coffee (literally story of my life with every sweet recipe I create).
This recipe is also nut-free! I totally recognize the fact that I bake with many nut-based products simply because I love the way they work in the kitchen. But I would never want to leave my nut-intolerant friends out! So I’ll be developing many more nut-free recipes. Stay tuned.
Okay back to the lemon loaf cake of our dreams. I made this with a blend of oat flour and coconut flour, and I am pretty obsessed with the way this particular flour combination lends itself to the texture. It also makes this a gluten-free recipe! I used store-bought oat flour, but if you have some regular rolled oats in your pantry, you can toss them into your blender and grind them up until a flour is achieved. I sweetened this recipe with mostly coconut sugar and just a touch of maple for flavor. That final sprinkling of coconut sugar on top of the loaf before it makes its journey into the oven creates an a beautiful sweet crispness on top of the loaf cake.
My Lemon Loaf Cake is also extremely easy to whip up, with just 10 ingredients! It’s perfect for that potluck you just realized your going to, or for showing up at a friend’s door not empty-handed! Or alternatively, it’s a gorgeous thing to make a loaf for you, yourself, and you to enjoy throughout the week (or for a couple days. That’s how long mine lasts at least).
When you make this recipe, tag me @DADAEATS and #DADAEATS so I can see your creations!! x
Lemon Loaf Cake (Gluten-Free, Dairy-Free, Nut-Free)
- 1.5 cups GF oat flour I used store-bought, but you could take regular rolled oats and grind them up in your blender until a flour is achieved!
- 3 tbsp coconut flour
- 1/4 cup coconut oil, melted and cooled
- 1/2 cup coconut sugar
- 2 tbsp maple syrup
- 2 eggs
- 1/3 cup + 1 TBSP lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tbsp coconut sugar
Preheat oven to 350 degrees. Prepare a 5 x 9 loaf pan by greasing with coconut oil.
In a medium bowl, whisk together oat flour, coconut flour, and baking soda. Set aside.
In a separate bowl, whisk eggs.
Add maple syrup, lemon juice, vanilla extract, and lemon zest to beaten eggs.
Add coconut sugar into wet mixture and stir until smooth.
Now, pour in melted and cooled coconut oil to wet mixture. Stir to combine.
Combine wet and dry ingredients. Fold together until completely incorporated.
Batter should be thick and a little sticky! Transfer to prepared loaf tin. Use a utensil to smooth the batter out.
Finally, top with 1 tbsp of coconut sugar.
Bake in the oven at 350 degrees for 20-25 minutes, until edges are golden brown.
Let cool for 10 minutes before slicing and serving. Store covered on the counter!