|
Preheat oven to 350 degrees F. Spray a 8 1/2 x 4 1/2 loaf pan with
cooking spray and set aside.
2. 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.
3. In a separate medium bowl, combine the almond milk, oil, eggs,
lemon juice, vanilla, and almond extract.
4. 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.
6. While the bread is cooling, make the lemon glaze. In a small
bowl, combine powdered sugar, lemon juice, and almond extract.
Whisk until smooth. Drizzle the glaze of the lemon almond bread.
Sprinkle sliced almonds over the bread. Cut and serve.
|
