What up hump day??
Is this week crawling by for anyone else?
I know what will make your hump day better; Make this bread. It’s great. It’s also kinda similar to my all time favorite bread/food/dessert/snack cake, Almond Poppyseed Bread.
This bread is light enough to eat for breakfast and sweet enough to have for dessert. If you have a sweet tooth and love to have a pastry with your coffee, this is you jam. You can eat it as is or you could get crazy and spread it with some butter/jam/lemon curd. I know, so crazy.
I made this bread for Mikey’s brother and our sis-in-law a couple weeks ago because they birthed a beautiful baby boy! He’s a perfect little nugget and has been the best little addition to their family of two little girls. My other sister-in-law is also ready to pop at any second and I can guarantee there will be some sort of delicious bread situation headed their way when she does.
I feel like I’m always apologizing for my posts being few and far between these days. Truth is, being an adult means I’m busy. When I started this blog I had a much more carefree job/lifestyle and now I have a million things going on. So when I can post I will and I appreciate the love and support ya’ll still give me!
I have a few recipes coming down the pipeline but it takes time to edit my pictures and get them posted so I swear to you that I will get them your way soon!
It’s getting so nice here and I can smell summer, kinda. My allergies have literally decided to wreak havoc on my entire body and the past two weeks have been a combination of all the things you hear on the commercials: Sneezing, wheezing, coughing, sneezing, red/itchy eyes, the list goes on. I have gone through about 12 boxes of Kleenex in the past couple weeks. Every morning at yoga I sound like a dying frog and I have to reassure my students that I’m not sick and won’t spread some terrible disease to them.
BUT, allergies always mean summer is coming and I’m sooooo excited! We have sooo many weddings/showers/bachelor/bachelorette parties coming up I can’t even keep it all straight. I love weddings (especially when they are for your best of friends) and can’t wait to surround our besties with love and dance the nights away. I hope and pray I’ll be able to keep up with the blog! Cross your fingers for me.
My animals are losing their minds right now. I’m about to lose mine. If my cat doesn’t stop humping/kneading dough on my dog I’m going to throw him out the window. Their best talent is knowing when I’m trying to get something done on my computer/relax for one second. I love them but right now I’m going to go beat them. K, LOVE YOU GUYS! Go make some bread!
Lemon Almond Bread
1 1/2 Cups All Purpose Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
1 Cup Granulated Sugar
2 Tablespoons Lemon Zest
3/4 Cup Almond Milk/Milk of Choice
1/2 Cup Canola/Veg Oil
2 Large Eggs, Slightly Beaten
1 Teaspoon Fresh Lemon Juice
1 Teaspoon Vanilla Extract
1 Teaspoon Almond Extract
For the Glaze:
1 Cup Powdered Sugar
1 1/2 Tablespoons Fresh Lemon Juice
1 Teaspoon Almond Extract
Preheat oven 350 degrees and spray an 8 1/2 by 4 1/2 loaf pan with cooking spray, set aside.
In a large bowl, whisk together the flour, salt and baking powder.
In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture and set aside.
In a separate medium bowl, combine the milk, oil, eggs, lemon juice, vanilla extract and almond extract. Gently pour the wet ingredients into the dry ingredients mixing until just combined.
Pour into prepared loaf pan and bake for 50-60 minutes or until a toothpick/knife comes out clean once inserted into the center.
Let cool slightly. Run a knife around the edge of the pan/bread and remove to let cool completely.
While it cools make the glaze: In a small bowl whisk together the sugar, lemon juice and almond extract. Once cake is cooled drizzle over cake and top with some toasted, spliced almonds. Cut and serve!
recipe adapted from Two Peas and Their Pod Blog!