LEMON ALMOND MILK POUND CAKE

Almond Milk and Coconut Oil gives this Iced Lemon Pound Cake a wonderful hint of almond and keeps it dairy free.

INGREDIENTS

· 1 1/2 cups flour

· 1/2 teaspoon salt

· 1 teaspoon baking powder

· 1 cup sugar

· 2 lemons , zested

· 3/4 cup Almond Milk (I used unsweetened)

· 1/2 cup coconut oil

· 2 large eggs

· 1 tablespoon fresh lemon juice

· 2 teaspoon vanilla extract

· For the glaze:

· 2 cups powdered sugar

· 2 tablespoons fresh lemon juice

· 1 teaspoon vanilla

· 1/4 cup sliced almonds

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Preheat the oven to 350 degrees and coat a large loaf pan with baking spray.

2. Add the flour, salt, baking powder, sugar and lemon zest and stir.

3. In a second bowl add the almond milk, coconut oil, eggs, lemon juice and vanilla.

4. Whisk together the wet and dry ingredients until just combined.

5. ……………………………………..

6. ………………………………………………….

Full instructions: Click here

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