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Lemon Almond Loaf

Healthy loaf bread for breakfast


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  1. 1 ½ cups all purpose flour
  2. 1 cup granulated sugar
  3. 1 tsp baking powder
  4. ½ tsp salt
  5. 1 tbsp lime zest
  6. 1½ tbsp lemon zest
  7. 1/3 cup vegetable oil
  8. ½ cup milk
  9. 2 eggs
  10. 3 tbsp fresh lemon juice
  11. ½ vanilla extract (or almond)
  12. dash of cinnamon (optional)
  1. 1 cup powdered sugar
  2. 2 tbsp lemon juice
  3. ½ tsp vanilla extract
  4. ¼ cup silvered almonds


  1. 81/2 x 4 1/2 bread pan


  1. Sift flour, sugar, baking powder, cinnamon, salt, lime and lemon zest
  2. In Ventray stand mixer bowl, beat together oil, milk, eggs, lemon juice, lime juice and almond extract
  3. Slowly add in flour mixture into Ventray Stand Mixer bowl, beat at medium low speed until all flour added.
  4. Increase speed of your Ventray Stand MIxer, beat until all ingredients combined
  5. Pour batter into baking pan

Oven Directions

  1. Preheat the oven to 350 degrees
  2. Grease a 8½ loaf bread pan
  3. Bake in the middle rack for about 50-55 minutes, or until tooth pick comes out clean when inserted to the centre
  4. Remove from the oven, let it cool for 15 minutes, than transfer to wired rack and let it cool completely



You can always substitute vanilla extract with almond extract if you prefer the flavor.

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