Start your day with this lemony and uplifting loaf cake or have it as a snack or desert! If you love lemon, you’re guaranteed to love this cake!
Whenever I make any sort of dessert, somehow, I find myself instinctively gravitating towards chocolate. I’m attracted to it like moths are to flame and realized just recently how many chocolate desserts I’ve made for the blog. But not today! Today is all about lemons! And that’s a good thing because lemon just so happen to be an ingredient I’m never without. And that’s not an exaggeration. I will pack lemons for overnight trips, in case I don’t have easy access to a market. And yes, my clothes and travel bag may have a hint of lemon and that’s quite pleasant, but I digress.
So, where was I? Right, I wanted to introduce today’s recipe, glazed lemon loaf cake, which immediately caught my eye when browsing through my friend Stacey Isaac’s newly released cookbook: The Chinese Medicine Cookbook: Nourishing Recipes to Heal and Thrive.
Since I grew up eating loaf cakes for breakfast quite often, I thought this was a wonderful recipe to explore, which instantly took me back to my childhood. Only this lemon cake uses gut healthy ingredients and is bursting with lemon flavor and you get just the right amount of sweetness.
So aside from being sounding delicious, what drew me to Stacey’s cookbook is that all of the recipes are meant to heal and nourish the body through food by focusing on traditional Chinese Medicine principles. The entire book is filled with wisdom. You can learn about the basic concepts of Chinese Food Therapy, what foods are best to eat at what time of year.
And I only thought it appropriate that I make a recipe which focuses its flavors on Fall, since we’ll soon be entering the season. And while this glazed lemon loaf cake is a healthy indulgence, it also uses a fair amount of lemon, which in Chinese Medicine is said to help with improved digestion, hydration, soothing dry skin, relieving coughs as well as constipation.
Is the lemon loaf cake grain free?
Yes, the cake is paleo, grain free, gluten free and dairy free and of course this works out for us! It is sweetened with nothing but honey, is nutrient dense, high in protein and flavorful. I can’t wait to share this recipe with you all! And I hope you enjoy this cookbook as much as I did! You can order it right here and get a dose of Chinese Medicine insight.
Tips for making lemon loaf cake
I recommend cooking the cake on the middle rack and making sure the oven door stays closed until you get to about 45 minutes. Then test it with either a knife or toothpick to make sure the cake fully cooks.
Also, while I opted for hand whisking, if you prefer a mixer, that will give you the smoothest possible consistency.
Is the glaze mandatory
I thought that cake was wonderful with and without the glaze so it is entirely up to you if you want to take the additional step. It will add additional moisture to the cake so again, it’s completely up to you!
glazed lemon loaf cake from the chinese medicine cookbook
prep time: 10 minutes
cooking time: 45 minutes
makes: 1 loaf
6 large eggs
¼ cup coconut oil, melted and cooled plus extra for coating pan
zest and juice from 2 lemons
3/4 cup almond or cashew milk
⅓ cup raw honey, melted and cooled slightly
⅔ cup coconut flour
1 1/4 tsp baking soda
¼ tsp sea salt
2 Tbs coconut oil
2 Tbs raw honey
2 Tbs almond milk
zest and juice from 1 lemon
½ tsp pure vanilla extract
large mixing bowl
Preheat the oven to 350°F.
Grease a loaf pan with the coconut oil.
Put all of the cake ingredients into the bowl of a mixer and mix until well combined.
Pour into the loaf pan.
Place on the middle rack of the oven and bake until a knife inserted into the center comes out clean and the top is golden brown. About 45-50 minutes.
Remove the cake from oven and let the pan cool on a rack.
When the pan is cool, remove the cake and let it cool completely on the rack, out of the pan.
For the glaze: add all of the glaze ingredients into a small pot and simmer over low heat until it's all melted together. Turn off heat and let cool slightly
When the cake is completely cool, pour the glaze over the top of the cake. Enjoy!