I’ve always loved the bright, refreshing taste of lemon in baked goods, and this Almond Flour Lemon Bread has quickly become one of my favorite recipes to make at home. The moment the citrus aroma fills the kitchen, I know I’m about to enjoy something truly special. This recipe combines the nutty richness of almond flour with the zesty brightness of fresh lemons, creating a loaf that’s moist, flavorful, and delightfully tender.

You will love this recipe because it’s naturally gluten-free, incredibly soft, and bursting with lemon flavor without being overpowering. It’s perfect for breakfast, afternoon tea, or even as a light dessert. The texture is slightly dense, thanks to the almond flour, yet it remains wonderfully airy and tender on every bite.

This bread is versatile and can be enjoyed in many ways. Slice it and toast it for breakfast, drizzle a little lemon glaze for a sweet treat, or pair it with your favorite nut butter for a satisfying snack. You can also add blueberries or poppy seeds for a twist, making it adaptable to whatever flavors you love most.

Another reason this recipe is so appealing is its affordability. The ingredients are simple and easy to find in most grocery stores. Almond flour, lemons, eggs, and a few pantry staples are all you need to create a beautiful, homemade bread without breaking the bank.

Ingredients for Almond Flour Lemon Bread:

• 2 ½ cups almond flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 4 large eggs

• ½ cup honey or maple syrup

• ¼ cup melted coconut oil or butter

• 2 tablespoons lemon zest (from about 2 lemons)

• ¼ cup fresh lemon juice

• 1 teaspoon vanilla extract

• Optional: ½ teaspoon almond extract for enhanced flavor

This Almond Flour Lemon Bread is a perfect combination of simplicity, flavor, and wholesome ingredients. It’s an approachable recipe that anyone can make, whether you’re an experienced baker or trying almond flour for the first time.

How to Prepare This Recipe

Preparing Almond Flour Lemon Bread is simple and rewarding. The steps are straightforward, making it a perfect recipe for both beginners and seasoned bakers. The key is to combine the wet and dry ingredients carefully to maintain the bread’s light, tender texture.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper to prevent sticking.

2. Mix dry ingredients. In a medium bowl, combine 2 ½ cups almond flour, 1 teaspoon baking soda, and ¼ teaspoon salt. Whisk together until evenly blended.

3. Combine wet ingredients. In a large bowl, beat 4 large eggs with ½ cup honey or maple syrup. Add ¼ cup melted coconut oil or butter, 2 tablespoons lemon zest, ¼ cup fresh lemon juice, and 1 teaspoon vanilla extract. Whisk until smooth and consistent.

4. Incorporate dry ingredients. Gradually add the almond flour mixture to the wet ingredients. Stir gently using a spatula until no lumps remain. Be careful not to overmix, as this can make the bread dense.

5. Optional flavor boost. For enhanced taste, add ½ teaspoon almond extract or fold in ½ cup blueberries, raspberries, or poppy seeds. Mix lightly to distribute evenly.

6. Pour batter into the pan. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.

7. Bake the bread. Place the pan in the oven and bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. Check around 35 minutes to prevent overbaking.

8. Cool before slicing. Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. This ensures a firm yet tender texture that slices beautifully.

9. Optional glaze. For a lemony finish, whisk together ¼ cup powdered sugar with 1–2 teaspoons lemon juice. Drizzle over the cooled bread for a glossy, sweet topping.

Quick and Easy

This recipe is surprisingly fast to prepare, with minimal equipment and ingredients. It takes just 10–15 minutes to mix the batter, and the rest of the time is spent baking. The process is forgiving, so even if you are new to almond flour baking, you can achieve a moist, flavorful loaf.

Customizable

Almond Flour Lemon Bread is highly adaptable. You can add nuts, seeds, or berries for texture, or switch honey with maple syrup for a different sweetness profile. You can also adjust the lemon zest and juice according to your preferred level of citrus flavor.

Popular with Many People

Thanks to its bright lemon flavor and tender crumb, this bread is loved by many. It’s perfect for sharing with friends and family, making it a go-to recipe for brunches, tea parties, or simple at-home treats.

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This Almond Flour Lemon Bread is a moist, tender, and flavorful loaf, perfect for breakfast, tea time, or a light dessert. Made with wholesome ingredients, it’s naturally gluten-free and easy to prepare. The bright citrus notes from fresh lemons complement the nutty almond flour, creating a versatile bread everyone will enjoy.

• Total Time: 1 hour 5 minutes
• Yield: 10 1x

Ingredients

Scale 1x2x3x

• 2 ½ cups almond flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 4 large eggs
• ½ cup honey or maple syrup
• ¼ cup melted coconut oil or butter
• 2 tablespoons lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• Optional: ½ teaspoon almond extract
• Optional: ½ cup blueberries, raspberries, or poppy seeds

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together almond flour, baking soda, and salt.
3. In a large bowl, beat the eggs with honey or maple syrup. Add melted coconut oil, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
4. Gradually fold in the dry ingredients until fully combined. Avoid overmixing to keep the bread tender.
5. Optionally, stir in almond extract, berries, or poppy seeds for added flavor.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40–50 minutes, checking at 35 minutes, until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
9. Optional: Whisk ¼ cup powdered sugar with 1–2 teaspoons lemon juice and drizzle over the cooled bread.

Notes

For a stronger lemon flavor, increase the lemon zest slightly.

Ensure fresh baking soda is used for proper rising.

Store bread in an airtight container to maintain freshness.

• Author: Emily
• Prep Time: 15
• Cook Time: 50

Frequently Asked Questions (FAQs)

1. Can I use regular flour instead of almond flour?
Almond flour gives this bread its moist, tender texture and nutty flavor. Using regular flour will change the texture and may require adjusting the liquid ingredients.

2. How should I store Almond Flour Lemon Bread?
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze slices for up to 3 months.

3. Can I make this bread dairy-free?
Yes. Simply use coconut oil or a plant-based butter instead of regular butter. This keeps the recipe fully dairy-free while maintaining flavor and texture.

4. How can I prevent the bread from being too dense?
Ensure you do not overmix the batter once the almond flour is added. Also, make sure your baking soda is fresh to help the bread rise properly.

5. Can I add other flavors?
Absolutely. Almond extract enhances the nutty notes, while fresh berries, poppy seeds, or even a touch of cinnamon can create delightful variations.

6. Does this bread need a glaze?
No, it’s delicious on its own. A simple lemon glaze is optional and adds extra sweetness and tang, perfect for serving as a dessert or snack.

7. Can I double the recipe?
Yes, but make sure to use a larger loaf pan or two pans, and increase the baking time slightly, checking with a toothpick to ensure it bakes evenly.