Lemon Almond Bread - A Perfect Easter Treat!

I was trying to come up with something delicious* to bring to my sister and brother-in-law’s house this weekend since they’re hosting us for Easter at their place in Columbia, South Carolina, and when I stumbled upon this recipe the other day I knew I’d found a winner. The lemon just screams springtime, and I love the citrus/almond combo (it even has almond milk in it!). A little sweet/salty action happening (thanks to the sliced almonds on top) plus scurvy prevention? I’m in.

(*I know you told us not to bring anything, Susan, but I just couldn’t help it!)

Ingredients (for bread):

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
2 Tablespoons lemon zest (zest from roughly two lemons)
3/4 cup unsweetened almond milk
1/2 vegetable or canola oil
2 large eggs, beaten slightly
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract

Ingredients (for glaze):

1 cup powdered sugar
2 Tablespoons fresh lemon juice
1 teaspoon almond extract
Sliced almonds for garnish

Directions

Preheat your oven to 350 degrees and spray either one large loaf pan or two smaller loaf pans with cooking spray. Set aside.
In a large bowl, whisk together flour, salt, and baking powder.
In a smaller bowl, mix the sugar and lemon zest, using your fingers to combine until fragrant. Whisk sugar/lemon mixture into the flour mixture and set aside.
In a separate medium bowl, combine almond milk, oil, eggs, lemon juice, vanilla extract, and almond extract, mixing well.
Slowly add the wet ingredients to the dry ingredients and mix until well combined. Pour batter into prepared pan(s).
Bake until toothpick comes out clean (about 30 minutes if you’re using smaller pans, 55-60 for a larger pan).
Place loaf (still in the pan) on a cooling rack for about 15 minutes, then loosen the sides of the bread with a knife and carefully remove the bread from the pan. Cool completely.
While the bread is cooling, make the lemon glaze by combining powdered sugar, lemon juice, and almond extract in a small bowl, whisking until smooth. Drizzle the glaze on top of the bread and top with sliced almonds. Slice and ENJOY!