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Almond Flour Lemon Bread Recipe With a Soft Texture and Fresh Citrus Flavor - Bright, Moist, and Easy

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 servings

Ingredients
  

  • Dry Ingredients
  • 2 1/2 cups (250 g) blanched almond flour, finely ground
  • 2 tablespoons coconut flour (for extra structure, optional but recommended)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • Wet Ingredients
  • 3 large eggs, room temperature
  • 1/2 cup (120 ml) plain yogurt or sour cream, room temperature
  • 1/3 cup (75 g) granulated sugar or coconut sugar
  • 3 tablespoons (45 ml) honey or maple syrup
  • 1/3 cup (80 ml) light olive oil or melted butter
  • 2 teaspoons pure vanilla extract
  • Zest of 2 large lemons (about 2 tablespoons)
  • 1/4 cup (60 ml) fresh lemon juice
  • Optional Lemon Glaze
  • 3/4 cup (90 g) powdered sugar, sifted
  • 1–2 tablespoons fresh lemon juice, to thin
  • 1/2 teaspoon lemon zest, for extra brightness

Instructions
 

  • Prep your pan and oven: Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper and lightly grease the sides.
  • Whisk the dry ingredients: In a medium bowl, whisk almond flour, coconut flour, baking powder, baking soda, and salt until evenly combined and lump-free.
  • Mix the wet ingredients: In a large bowl, whisk eggs until smooth. Add yogurt, sugar, honey, oil, vanilla, lemon zest, and lemon juice. Whisk until the mixture looks creamy and well blended.
  • Combine gently: Add the dry mixture to the wet. Stir with a spatula until just combined. The batter will be thick but spreadable—do not overmix.
  • Fill the pan: Scrape the batter into the prepared loaf pan. Smooth the top with a spatula, nudging it into the corners.
  • Bake: Bake for 40–50 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the final 10–15 minutes.
  • Cool in stages: Let the loaf cool in the pan for 15 minutes. Lift it out using the parchment and set on a wire rack to cool completely. This helps set the crumb and keeps it from crumbling.
  • Glaze (optional): Whisk powdered sugar with lemon juice until smooth and pourable. Stir in zest. Drizzle over the cooled loaf. Let the glaze set for 15 minutes before slicing.
  • Slice and serve: Use a sharp, serrated knife for clean slices. Enjoy plain, or with a pat of butter or a swipe of lemon curd for extra zing.