Lemon Rosemary Loaf

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Happy Monday!

I made this cake last week and am still enjoying it today. Unfortunately, I didn’t get a great image of the cake, so you’ll have to live with this one. Sorry.

So, this weekend Seattle finally got some snow! It was so pretty even though it only lasted for the night. My dogs were so happy. I had a snowball fight with them. Clearly I had the upper hand which made it even better. Now it’s time for some good old fashioned Seattle rain and really old Kanye West. Weird combo, I know. Don’t judge me.

Ingredients:

  • 3/4 cup butter, room temperature
  • 1/2 cup honey
  • 2 Tbsp freshly squeezed lemon juice
  • zest of one lemon
  • 2 tsp almond oil (or vanilla)
  • 1/2 cup plain coconut milk yogurt
  • 3 eggs
  • 1 cup cashew flour
  • 1/2 cup coconut flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 Tbsp fresh rosemary, finely chopped
  • For the glaze

  • 2 Tbsp honey
  • 3 Tbsp fresh lemon juice
  • 1/4 cup coconut butter, melted

Cream butter and honey until light and fluffy, about 3-5 minutes.

Add lemon juice, zest, and almond oil.

Add yogurt and eggs, one at a time.

Add flour, baking powder, salt, and rosemary.

Mix until well combined, scraping the bowl if necessary.

Pour batter into a loaf pan that has been greased with butter or coconut oil.

Bake in a preheated 350 degree oven for 45-55 minutes.

Cool in pan for 10 minutes, then transfer to a cooling rack to let completely cool.

Make the glaze by combining the coconut butter, honey, and lemon juice in a bowl. Drizzle over the cake and let set.

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