August 4, 2021

Lemon Almond Bread

I couldn’t let citrus season go by without lemon bread, especially once I got my hands on some Meyer lemons, which are really only readily available in the winter. This Lemon Almond Bread can be made with regular lemons as well, but if you can find Meyer lemons, it’s an extra-special treat. Meyer lemons are a little bit sweeter, a little bit orange-like, with a softer rind than regular lemons.

Lemon bread is one of my grandmother’s baked goods that I liked the most growing up. I like any lemon-y dessert, but I especially enjoyed this lemon bread. Her recipe is finished with a sugary, lemony glaze, and sometimes she would put sliced almonds on top of the loaf. Lemons and almonds are a delightful flavor combination, so inspired by her recipe, I set out to create my own lemon bread recipe with added almond flavor. And I don’t think there’s many more ways you could incorporate almonds into this bread - almond flour, almond milk, almond extract, and sliced almonds.

My version also updated my grandmother’s classic recipe with a few more nutritious ingredients: boosting the heart-healthy fats by substituting half of the refined flour for almond flour, and replacing butter with olive oil; reducing the amount of sugar in the bread; and increasing the amount of lemon zest and juice. This is an easy, fuss-free, and delicious lemon bread that will help lighten and brighten even the gloomiest days of winter! Perfect any time of day, from breakfast and brunch, to afternoon snack, to dessert!

Ingredients assembled for Lemon Almond Bread
Assemble your ingredients.

Lemon Almond Bread assembly - dry ingredients, then wet ingredients, then combined
Combine dry ingredients and wet ingredients separately, then mix together until no clumps remain in the batter. The addition of turmeric helps amp up the sunny yellow color of this bread!

Lemon Almond Bread batter poured into a white loaf pan and topped with sliced almonds
Pour batter into prepared loaf pan and top with sliced almonds.

Baked Lemon Almond Bread in a white loaf pan
Bake at 350 degrees F for about an hour, until a toothpick inserted in the center comes out clean.

Lemon Almond Bread on a bamboo cutting board with two slices cut off next two a Meyer lemon sliced in half
Let the bread cool completely, then slice and serve!

Original publication date: February 18, 2021

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.


Kira Freed - The Joyful Plateful











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!
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