Cardamom Spiced Lemon Almond Loaf
Cardamom Spiced Lemon Almond Loaf is bursting with sunny citrus and super moist with almond flour and skyr.
Equipment
- 9 x 5-inch loaf pan
Ingredients
For the Loaf:
- 3 large eggs, room temperature
- 6 ounces vanilla or plain skyr, (could substitute Greek yogurt)
- ½ teaspoon almond extract
- 2 cups finely ground almond flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cardamom
- ½ teaspoon sea salt
- finely chopped zest of 1 lemon
- ¼ cup fresh lemon juice, about 2 lemons
For the Icing:
- ½ cup confectioner's sugar
- juice of 1 lemon, about 2 tablespoons
- ½ teaspoon almond extract
Instructions
For the Loaf:
- Preheat oven to 325° Fahrenheit.
- Prepare loaf pan by spraying with non-stick baking spray. If using a standard loaf pan, also line the bottom with parchment paper. If using a decorative loaf pan, be sure to completely coat all surfaces.
- In the bowl of a food processor, combine the eggs, skyr, and almond extract. Process until smooth.
- Add the almond flour, sugar, baking powder, cardamom, salt, and lemon zest. Process again until smooth.
- Pulse in the lemon juice.
- Pour the batter into the prepared pan and bake for about 40 minutes, or until a tester inserted in the center comes out clean and the loaf is golden brown.
- Transfer pan to a cooling rack and allow to cool for 5 minutes. Place another cooling rack on the surface of the loaf top and invert the loaf from the pan to cool. Glaze while still warm but cool completely before slicing.
For the Glaze:
- In a small bowl, whisk together all ingredients until smooth and free of lumps..
- Pour the glaze over the top of the loaf once it has been removed from the pan. Do this while the loaf is still warm to allow the glaze to soak in.