Small-batch Glazed Lemon Cake Loaf

5 from 1 vote

Prep Time10

Cook Time40

Course: Breakfast, Dessert, Snack

Keyword: cake, cake loaf, easy recipes, gluten-free, lemon cake, loaf cake, low sugar, plant-based, rainbow, small-batch, sprinkles, vegan

Servings: small slices

Calories: 110kcal

1 egg sub a flax egg
1/2 cup applesauce (120 g) sub banana
2 tbsp maple syrup (42 g)
1 tbsp lemon juice (15 g) and optional lemon zest
1/2 tsp vanilla extract
1/2 cup almond flour (56 g) sub regular flour but also add 2-3 tsp oil with the wet ingredients
1/2 cup flour (60 g) gf all purpose if desired
2 tsp poppy seeds (8 g) omit or sub blueberries
1 tsp baking powder
1/4 tsp baking soda omit if using regular egg

Preheat oven to 350F and grease your pan.
Mix egg/flax, applesauce, syrup, lemon juice and (optional) zest, vanilla.
Whisk together flour, almond flour, baking powder, baking soda, pinch salt.
Combine the two via folding, do not overmix. Your batter should be pourable and spreadable. If it is too dry, add a tbsp water and mix again. If it's too runny like pancake batter, add a tbsp more flour.
Fold in poppyseeds. Transfer to loaf pan.
Bake 35-40 minutes (20-25 for muffins) until knife comes out clean. Cool completely.
Whisk together the glaze, pour on the cooled loaf.
Slice and enjoy!

To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
Here's a link to the junior loaf pan I like to use.