***This post is sponsored by Almond Breeze Almondmilk***
I have an obsession lately with Lemons and all things tart (and sweet) while trying to pack in my calorie intake in a healthy way to support my active exercise routine. Thankfully, I had the pleasure once again to work with Blue Diamond Growers and flipped a lemon cake recipe to satisfy that sweet tooth while keeping the ingredients clean. It is simple to make and full of flavor, but not too sweet which, to me, doesn’t spark a binge sweet tooth!
- 8 Tbsp Soy-Free Earth Balance Vegan Butter
- 2 Eggs (at room temperature)
- 3/4 cup Gluten Free Baking Flour
- 3/4 cup Coconut Flour
- 1 cup granulated Cane Sugar
- 1 Tbsp Tupelo Honey (or honey of choice)
- 1 Tbsp Lemon Zest
- 1/2 cup Unsweetened Vanilla Almond Milk
- 1/2 Tsp Kosher Salt
- 1 Tsp Baking Powder
For the Glaze
- 1/4 cup Lemon Juice
- 1/2 cup granulated Cane Sugar
- 1 Tbsp Tupelo Honey
Preheat oven to 350 degrees.
With mixer on medium, beat butter until smooth. Add sugar and honey, next add eggs one at the time. Finally add milk and beat until combined.
Turn mixer off and add dry ingredients, restart on low until dry ingredients are incorporated and turn back to medium. Beat until mixture is smooth.
In a greased bread pan, pour mixture, place in oven and bake for 1 hour.
While baking, in a small saucepan add all glaze ingredients and heat on low until sugar is dissolved.
Remove bread from the oven and spoon glaze over the top. Continue to cool and cover with foil and place in the refrigerator until ready to serve.