Welcome the vibrant essence of spring with every slice of this Springtime Lemon Olive Oil Loaf. This recipe offers a lighter, zestier alternative to traditional cakes, marrying the fruity depth of olive oil with the bright, tangy notes of lemon. Crafted with gluten-free and almond flours, it not only delights the palate but also caters to a range of dietary preferences. The loaf is sweetened with maple syrup and topped with a simple yet elegant lemon icing, making it the perfect treat to enjoy as the days grow warmer.
Why You’ll Love This:
This loaf is a testament to the joy of spring flavors, combining the healthful richness of olive oil with the refreshing zest of lemon in a moist, tender crumb. It’s a cake that feels indulgent yet wholesome, offering a delightful sweetness balanced by the natural tartness of lemon. Whether you’re a chocolate aficionado or a lover of all things dessert, this loaf promises to become a seasonal favorite that you’ll look forward to year after year.
Perfect Occasion:
Ideal for spring gatherings, Easter brunches, or simply as a delightful afternoon snack, this Lemon Olive Oil Loaf brings a touch of brightness to any table. It’s also a thoughtful, homemade gift for friends and family, perfect for sharing the flavors of the season.
Decoration Tips:
For a visually stunning presentation, garnish the iced loaf with thin lemon slices, arranging them in a single layer or in a slightly overlapping pattern. Edible flowers or a sprinkle of lemon zest can add an extra pop of color and a hint of floral notes, enhancing the loaf’s springtime appeal.
Ingredients:
- 2 large eggs
- ½ cup maple syrup
- ⅓ cup vanilla flavored milk (or unflavored milk with a splash of vanilla extract)
- ½ cup olive oil
- ¼ cup lemon juice
- ⅔ cup gluten-free flour
- 1 cup almond flour
- A pinch of baking powder
- A pinch of sea salt
For the Icing:
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1 tbsp oat milk
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, whisk together eggs, maple syrup, milk, and olive oil until well combined.
- Gradually incorporate the gluten-free flour, almond flour, baking powder, and sea salt, mixing until the batter is smooth.
- Pour the batter into the prepared loaf pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool completely in the pan before transferring it to a wire rack.
- For the icing, whisk together powdered sugar, lemon juice, and oat milk until smooth and runny. Drizzle over the cooled loaf.
- Garnish with lemon slices and refrigerate briefly to set the icing before slicing.
Enjoy the burst of spring in every bite of this Lemon Olive Oil Loaf, a refreshing, light, and deliciously moist cake that perfectly captures the essence of the season.
