Duck Egg Loaf Cake with Honey and Lemon
This Duck Egg Loaf Cake with Honey and Lemon is light and tender from the extra-large yolks and made both moist and gluten-free by using almond flour!
Equipment
- 8-inch loaf pan
Ingredients
For the Loaf Cake:
- ½ cup melted unsalted butter
- ⅓ cup honey
- 4 duck eggs, whisked (substitute 6 large chicken eggs plus 2 yolks)
- 1 teaspoon vanilla extract
- Juice and zest of 1 large lemon, grated
- 1 ¼ cup fine almond flour
- ¼ cup coconut flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cardamom
- ½ teaspoon salt
For the Glaze:
- ½ cup confectioner's sugar
- 2 tablespoons melted unsalted butter
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cardamom
- Pinch salt
Instructions
For the Loaf Cake:
- Preheat oven to 325°.
- Spray a molded loaf pan with baking release spray or oil a standard loaf pan.
- In a large bowl, combine the butter, honey, eggs, vanilla, lemon juice and zest and whisk until smooth.
- In a separate bowl, combine the almond and coconut flours, baking powder and soda, cardamon and salt. Add this mixture to the large bowl with the liquids and stir until smooth.
- Pour the batter into the prepared pan and bake for about 45 minutes until golden brown and a skewer inserted in the center comes out clean.
- Cool the loaf cake for 10 minutes in the pan, then carefully invert onto a cooling rack. Make the glaze while the loaf rests.
For the Glaze:
- Whisk together all ingredients until smooth.
- While the loaf cake is still slightly warm, pour the glaze over the decorative side (alternatively pour the glaze over the top of a standard loaf). Use a pastry brush to coat all sides with the glaze.
- Cool completely, slice and serve! Store the loaf wrapped in plastic in the refrigerator.
Notes
Tips for Success:
- If you do not have access to duck eggs, substitute 6 large chicken eggs plus 2 yolks.
- Be careful not to overmix the batter. A gentle mixing by hand is best.