Lemon Almond Bread

This Lemon Almond Bread can be made with regular lemons, but if you can find Meyer lemons, it’s an extra-special treat for winter citrus season.











3/4 cup almond four

3/4 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. sea salt

1/8 tsp. turmeric

3/4 cup granulated sugar

2 lemons, zested and juiced

1/2 cup unsweetened plain almond milk

1/2 cup extra-virgin olive oil

2 eggs

1/2 tsp. almond extract

1/4 sliced almonds, for topping


  1. Preheat oven to 350 degrees F. Lightly grease a 9x5” loaf pan, and set aside.
  2. In a large bowl, combine almond flour, all-purpose flour, baking powder, salt, and turmeric. Stir to combine.
  3. Add in granulated sugar and the zest of two lemons. Stir to combine well, gently pressing the mixture against the side of the bowl to help distribute the essential oils of the lemon zest throughout the dry ingredients.
  4. In a medium bowl, whisk together almond milk, olive oil, juice from 2 lemons, eggs, and almond extract.
  5. Add wet ingredients to dry ingredients, and stir until no lumps remain, but do not over-mix.
  6. Pour batter into prepared loaf pan. Sprinkle sliced almonds on top of batter. Place in the oven and bake at 350 degrees F for 55-60 minutes. Test for doneness by inserting a toothpick in the center of the bread; it should be clean when removed.
  7. Let bread cool in the pan for 20-25 minutes. Gently run a dinner knife around the edges of the pan to loosen, then invert on to cooling rack to cool completely.
  8. Slice, and serve!